Looking for a fun twist on a classic Easter dish? Look no further. These pastel-colored deviled eggs are the perfect dish for any Easter brunch. Forget about the Easter egg hunt – everyone will be on the hunt to get these adorable eggs into their bellies!
Cindy’s Deviled Easter Eggs
Cindy’s deviled eggs are the stuff of legends. While some deviled egg fillings use vinegar for a tart filling, or some use just yolks and mayo, Cindy’s is a sweeter, tangier version made with sweet relish and a hint of cream. We’ve never met a person who didn’t love these eggs (and ask for the recipe!) Even the nugget, who won’t accept “humps” in his mashed potatoes, loves these eggs. They are a true staple in our household – no event would be complete without them. But this time, Cindy made them even better – she used food coloring so that her deviled eggs actually look like Easter eggs. We just can’t get over how cute they are!
These ingredients come together to make devilishly cute eggs.
To make sure our eggs are cooked perfectly, we like to use this Egg-Perfect Egg Timer. If you don’t have one already, you should really get one! We found ours at Sur La Table.
Turn the stove on medium to make the hard boiled eggs.
They say don’t put all your eggs in one basket, but they never mentioned anything about a big pot, right?
Wait until the egg timer tells you the eggs are ready, then remove the eggs from the hot water.
Remove the shells from the eggs and cut each egg in half.
Scoop out the yolks into a separate bowl to begin making the filling.
Measure out 1/4 cup of mayo and add to the bowl of yolks.
Add the sweet relish to the mixture of mayo and egg yolk.
Add the cream, and mix all the ingredients with a hand mixer until smooth and creamy.
To dye the eggs, fill four small bowls with water, 1 tsp vinegar and the desired amount of food coloring. Let eggs soak for about 40 minutes, or until you’re satisfied with the color.
Remove the eggs from the dye and let dry on paper towels.
Fill a pastry bag (or a ziploc) with the creamy filling.
Squeeze the filling into the
whites pastels of the eggs.
These deviled eggs couldn’t get more festive!
Here’s the recipe:
12 eggs hard boiled, peeled and cooled
1/4 cup mayo
3 tbsp cream
1 tbsp sweet relish
food coloring for dyeing
To dye the eggs, fill four small bowls with water and add 1 tsp vinegar, as if you were dying Easter eggs. Add desired food coloring to the water. For the red, we added 6 drops of red food coloring to achieve the pink. The blue, green and yellow we used about 15 drops. Soak the whites only for about 40 minutes. For lighter colors, soak less or use less food coloring.
Cut hard boiled eggs in half and remove yolk. Put the yolks in a bowl and mash with a fork until it’s crumbly. Add the mayo, cream and sweet relish. Mix well. (We use a hand mixer with a whisk or beater attachment – it makes the filling even creamier.) Fill the eggs with the mixture either by spooning it in or piping it in with a cake decorator or plastic baggie.
With eggs as cute (and tasty!) as these, your guests will forget all about that Easter egg hunt.
Nom. nom. nom.