Easter isn’t Easter without boiled eggs, so why not have some fun and make a batch of very Easter-y and very colourful Deviled Easter Eggs!?
We love Deviled Eggs, so when I was thinking about a recipe to post for Easter, it was a perfect solution. Initially, I saw a similar post online, but the recipe used natural ingredients to get a good colour on the eggs. Now, I’m not against that at all, so if you’d like to do something like that, it’s up to you.
I’ve always prided myself on the fact that my recipes are for the everyday family. The recipes use ingredients that are easy to find, not too expensive, and those recipes must be easy to make without any need for a fancy kitchen gadget. That’s why I opted for food colouring/dye to make these eggs rather than a natural ingredient.
All of my food colouring products are Wilton. I love Wilton food colouring for two reasons. First, they have millions of colours available – well, maybe not millions, but enough by any standards. And, second, the colours are in the form of gel. I find that with a gel-based food colouring, I can have more control over the colour I’m trying to achieve.
If you’d like to opt for natural colouring, here’s how you can do it. Follow the same steps as in the recipe below, but you’ll need to let your eggs sit for much longer in the colouring water. I would suggest overnight, which really takes the fun out of it! Who wants to wait that long for an Easter Egg?
For a purple colour, shred about a cup or two of red cabbage and add it to a sauce pan. Just cover with water and bring to a boil. This will release the colour. Cool and add the peeled, hard-boiled eggs. Cover and refrigerate overnight. To obtain a red or pink colour, add the peel, hard-boiled eggs to a bowl, cover with water, and add a peeled and roughly chopped beet.
You can get a great yellow colour by stirring a tablespoon or so of turmeric into a few cups of cold water. Make sure the turmeric is completely dissolved before adding the egg. You can achieve a teal or blue colour by adding a little bit of baking soda to the red cabbage solution.
Green can come from green leafy vegetables. Roughly chop a bunch of kale and add it to a sauce pan with cold water. Bring to a boil and the green will release. Strain and cool before placing the eggs in the liquid.
Dear Reader, I want to be perfectly clear – using these natural food coloring alternatives will not result in a bright colour like you see in the photos. The beet will give you a brighter colour, and so will the turmeric, but the rest will result in a very, very light pastel colour.
Now, I’ve gone on long enough about colour. Let’s talk about these eggs! Don’t you just love the deep, bright colours on these babies? And, truthfully, there’s no gimmick or food photography trickery happening here. There’s no special lighting either. I simply placed the eggs on a cutting board and placed the board on my kitchen cart that sits near a window. I took the photos at 11am on a Sunday morning. So, now you know how bright these colours can be when using Wilton!
Do you and your friends or family celebrate Easter? And, if so, do you make your own Easter eggs? I’ve never made chocolate Easter eggs, and this is the first time I’ve ever made anything remotely Easter egg in terms of colour. But, I had so much fun making these. I had fun eating them too, which is why I won’t be making them too often. Deviled Eggs are one of those food items that you can just pop into your mouth – the whole thing, if no one is looking! But, they can be quite high in calories.
When I bake or cook for a special occasion like Easter though, I never concern myself with keeping calories or fat content low, which is why I used mayonnaise in these Deviled Easter Eggs. (I’ve seen recipes with 0% fat sour cream and I just want to gag. I’d rather not make them at all if I can’t use real mayo!) Special occssions are too rare to worry about such things. I only mention the calories at all, because I ate about ten too many. Oops!
The recipe is below – top these any way you like. You don’t need to get all fancy; it’s about having fun in the kitchen and making something that’s pretty to look at and good to eat. Have fun, and Happy Easter, Dear Reader!
Deviled Easter Eggs
- 18 eggs, large
- 1 blue food colouring
- 1 pink food colouring
- 1 green food colouring
- 1 purple food colouring
- 1/2 cup mayonnaise
- 1 tablepoon yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1-2 dill pickles, very finely chopped
- 1 teaspoon paprika, optional
- 1/4 cup green onions, finely sliced, optional
- 8 cups water
Place the eggs in a small pot and cover with cold water. Add a lid and bring to a high boil. Turn off heat and allow eggs to sit on the burner for 30 minutes.
In the meantime, pour two cups of water into four bowls. Add a very small dab of food colouring to each bowl. Only one colour per bowl. Stir well until colouring has dissolved into the water. Set aside.
Peel the eggs and evenly distribute the eggs into the coloured water. (I did 4 each, but two extra blue, because that's my favourite!)
Cover each bowl and refrigerate for 2 hours.
Remove from fridge and very carefully slice each egg in half, lengthwise. It's a good idea to do this with one colour at a time to avoid mixing the colours. Also, do not use a wooden cutting board, the colour may stain.
Scoop out the yolks and place in a mixing bowl. Place the egg halves, cut side up, on a platter, cutting board, or a deviled egg plate.
Once all yolks have been removed, add the mayonnaise, mustard, salt, pepper, and dill pickles. Stir to combine.
Either use a teaspoon to scoop the yolk mixture back into the eggs, or transfer all of the yolk mixture to a piping bag with a large tip. Pipe the mixture into the eggs.
Top with a dusting of paprika and a sprinkling of green onions. Serve and enjoy!
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