Easter Deviled Eggs

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by on March 16, 2015

Easter deviled eggs

My family loves deviled eggs and they are so simple to make. I love this recipe because it takes a common recipe and makes it perfect for Easter! You don’t want to miss these Easter Deviled Eggs.

If you have little helpers in the kitchen, they will be able to assist you with this one, too – and they will love it!

INGREDIENTS

  • 12 Eggs
  • 1/2 cup Mayonnaise
  • 2 tbsp Sweet Pickle Relish
  • 4 tsp Mustard
  • Salt and pepper, for taste
  • Food coloring.

Easter deviled eggs Collage

DIRECTIONS

  1. Place eggs in a pan and cover with cold water.
  2. Bring to a boil, cover and turn off heat.
  3. Allow to sit for 9 minutes. Fill with cold water to stop cooking.
  4. Remove shells.
  5. Slice eggs in half lengthwise. Remove yolks and place in a bowl.
  6. Fill bowls with 1 cup cold water and 6 drops of food coloring.
  7. Divide cooked egg white halves evenly between the different colors.
  8. Allow whites to sit for 15 minutes or until desired color is reached.
  9. Place Colored egg whites on paper towels to dry.
  10. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Salt and pepper, to taste.Mix until consistency is smooth and creamy.
  11. Transfer mixture to zippered bag or piping bag and clip corner for piping.
  12. Pipe mixture into cooked egg whites and refrigerate until ready to serve.

Other Easter Recipes and Crafts you may enjoy:

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Easter Deviled Eggs
 
Author:
Ingredients
  • 12 Eggs
  • ½ cup Mayonnaise
  • 2 tbsp Sweet Pickle Relish
  • 4 tsp Mustard
  • Salt and pepper, for taste
  • Food coloring.
Instructions
  1. Place eggs in a pan and cover with cold water.
  2. Bring to a boil, cover and turn off heat.
  3. Allow to sit for 9 minutes. Fill with cold water to stop cooking.
  4. Remove shells.
  5. Slice eggs in half lengthwise. Remove yolks and place in a bowl.
  6. Fill bowls with 1 cup cold water and 6 drops of food coloring.
  7. Divide cooked egg white halves evenly between the different colors.
  8. Allow whites to sit for 15 minutes or until desired color is reached.
  9. Place Colored egg whites on paper towels to dry.
  10. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Salt and pepper, to taste.Mix until consistency is smooth and creamy.
  11. Transfer mixture to zippered bag or piping bag and clip corner for piping.
  12. Pipe mixture into cooked egg whites and refrigerate until ready to serve.

 

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  • James Robert

    Thanks for sharing, I am going to try this. Hope they turn out as great as yours have

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