Appetizers/Sides

Pastel Deviled Eggs

Pastel Deviled Eggs

Difficulty Moderate
Serves 0
Prep Time 30 min
Cook Time 25 minutes
Ingredients
7 Hard-Cooked Eggs, Peeled
1/4 Cup Mayonnaise
1 Tsp Mustard
1/2 Tsp Ground Mustard
1/2 Tsp Parsley Flakes
1/4 Tsp Seasoned Salt
Dash Paprika

Notes

Dying Directions:

Fill at least four glasses half way with water (more glasses if you plan to make secondary colors). Add 1 teaspoon vinegar to each glass and 3 drops of food coloring. Place eggs in desired color one at a time.

Remove eggs when they develop a pastel hue. Drain upside down on a paper towel. Wait until dry before adding yolk mixture.
Color Tips:
Dusty Rose: 7 drops of red + 3 drops of blue
Orange: 4 to 5 drops of yellow + 1 drop of red
Purple: 6 drops of red + 7 drops of blue
Mint Green: 7 drops of green + 3 drops of yellow

Directions

  1. Boil Eggs.
  2. Allow to cool for 15-20 minutes before refrigerating.
  3. Refrigerate at least 30-60 minutes before peeling.
  4. Peel eggs.
  5. Slice eggs in half lengthwise.
  6. Remove yolks; place in a small bowl. Mash yolks with fork.
  7. Stir in mayonnaise, dijon and ground mustard, parsley and seasoned salt until smooth. Set aside in fridge.
  8. Color eggs in food dye mixture (follow dying directions). Let dry on paper towel.
  9. Once all the egg whites are dyed - Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika
  10. Refrigerate 1 hour or until ready to serve.
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