- 6 Large eggs
- 1 tbsp Mayonaise
- 1 ½ tsp Mustardlight brown
- 1 tsp Sour cream
For garnish:
- a tiny bunch Sprouts
- a tiny bunch Baby’s breath
- 1 small drop of Pink dye
Pink Deviled Eggs
Whether you are hosting a party or attending a potluck, these adorable Pink Deviled Eggs will keep everyone happy. This easy appetizer features all of the classic flavors of deviled eggs with an always-pleasing filling of mashed cooked egg yolk, mayo, mustard, a touch of sour cream, and a sprinkle of salt and black pepper. Mix in a small drop of pink dye to create a tempting light pink color, and use sprouts and a few tiny flowers for garnish. As beautiful as it is delicious!
Start by boiling the eggs. Once ready, transfer the eggs to a bowl of ice-cold water and let cool completely. Peel the eggs and slice them in half crosswise. Remove the egg yolks and combine them with mayo, mustard, sour cream, and a pinch of salt and black pepper. You can easily adjust the consistency of the mixture by adjusting the amount of mayo, sour cream, and mustard. For a nice presentation, use a pastry bag with a decorative tip to pipe the mixture into the egg whites. Serve at your next spring party and enjoy!
To make these Pink Deviled Eggs, you will need the following ingredients:
Steps to make Pink Deviled Eggs
1 | Boil eggs | 30 |
Put 6 large eggs in a medium pot and cover with cold water. Boil for 20 minutes over medium-high heat. Transfer the eggs to a bowl of ice-cold water and let cool completely, about 5-10 minutes. | ||
2 | Peel eggs | 2 |
When the eggs are cool, crack and peel them carefully. | ||
3 | Slice eggs in half crosswise | 2 |
Cut the peeled eggs in half crosswise. Then trim off a tiny bit from the bottom of each egg half so that they sit flat. | ||
4 | Remove egg yolks | 2 |
Carefully remove the yolks and push them through a mesh strainer into a mixing bowl. | ||
5 | Wash egg whites | 2 |
Gently wash the egg whites and pat them dry with a paper towel. | ||
6 | Prepare filling | 3 |
In a mixing bowl, mix the egg yolks, 1 tablespoon mayonnaise, 1 teaspoon sour cream, 1 ½ teaspoon light brown mustard, and a sprinkle of salt and black pepper to taste. Taste and customize the texture until perfect. The texture should be smooth and similar to hummus. | ||
7 | Add dye | 1 |
Use a toothpick to add the pink dye, little by little, to create a light pink color. Mix until smooth. | ||
8 | Fill eggs | 2 |
Spoon the mixture into a pastry piping bag with a decorative tip and fill the egg white halves. | ||
9 | Garnish | 3 |
Garnish each egg half with sprouts and tiny flowers. Add an optional sprinkle of paprika, Old Bay seasoning, or cayenne pepper if you wish. | ||
10 | Serve | |
Serve and enjoy! | ||
Recipe Reviews
These are perfect for party appetizers! Thanks for sharing the recipe!
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