Deviled Easter Eggs Recipe 445

EASTER DEVILED EGGS

Steps:

• Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
• Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, salt, black pepper, hot sauce, and dry mustard until smooth.
• Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.
• Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.

DEVILED EASTER EGGS

Steps:

• Place the eggs into a pot and cover with cold water. Over high heat, bring water to a rolling boil. Place a lid on the pot and turn off heat. Allow eggs to sit on the burner for 30 minutes.
• In the meantime, pour three cups of water into each bowl - one bowl for each colour you are making. If you are making more than three colours, you will need more bowls of water. Add a few drops 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. Cut in half, lengthwise, and remove the yolk. Distribute the halved eggs into the bowls of coloured water.
• Cover each bowl and refrigerate for a minimum of 2 hours or overnight. The longer you let the eggs sit in the water, the deeper colour you will get. The eggs in the photos were left in the water overnight.
• Next, mash the yolks with a fork until no lumps remain.
• Add the mayonnaise, mustard, salt, pepper, and green pickle relish. Stir well to combine.
• Cover and refrigerate until eggs are ready.
• When ready to fill eggs, remove from fridge and drain the water. It's a good idea to work with one colour at a time to avoid the colours mixing.
• Gently pat dry each egg with paper towel to dry. Place the egg onto your serving platter.
• To fill, use a teaspoon and fill each cavity, otherwise, transfer all of the filling to a piping bag fitted with a large tip. Pipe the filling into each cavity.
• Garnish and serve immediately, or keep refrigerated until ready to serve.

EASTER CHICK DEVILED EGGS

Steps:

• Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
• Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
• Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
• Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.

DEVILED EASTER EGGS RECIPE - (4.4/5)

Steps:

• Preheat oven to 325°F. Place eggs in muffin tins and bake 30 minutes. When time is up, immediately put eggs into ice water until cooled. Peel eggs. Cut in half lengthwise and place yolks in a bowl and set aside. Fill coffee mugs half full of water and add food coloring plus 1 teaspoon vinegar to each mug. Place white halves of eggs in mugs. Let sit until desired color is achieved. Dry on paper towels. Mash egg yolks. Add mayonnaise, vinegar, mustard, salt and pepper and mix well. Spoon or pipe into colored eggs. Store in refrigerator.

EASY BUNNY DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add cream cheese, mayo, mustard and onion powder; beat with mixer until blended.
• Spoon yolk mixture into egg whites.
• Cut both ends off each radish; cut into 24 small pieces for the bunnies' noses. Cut each of the trimmed radishes into 6 lengthwise slices, then cut each slice crosswise in half for the bunnies' ears.
• Decorate eggs with radishes, olives and chives as shown in photo.

DEVILED EGGS

Steps:

• Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
• Remove yolks from whites and place in a small round bowl.
• Mash yolks with a fork into fine pieces.
• Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno (seeds removed), and salt and black pepper to taste.
• Stir mixture until creamy.
• Spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag.
• Squeeze mixture out of corner of bag into egg white halves.
• Sprinkle tops of filled deviled eggs with paprika.
• Chill in refrigerator 1 to 2 hours or until cold before serving.

EASTER DEVILED EGGS RECIPE - (4.4/5)

Steps:

• Remove the shells from the hard boiled eggs and slice each egg in half. Remove the yolks from the egg halves and place in a bowl. Set the yolks aside. Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses 2/3 of the way full with cold water. Add 3 drops of desired food coloring along with 1 teaspoon vinegar to each mug or cup. Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached. I could fit 3 egg whites in each of my mugs at a time. Remove whites from dye and drain on a plate lined with a couple of paper towels. Take the reserved yolks and mash them with a fork. Then mix the rest of the ingredients with the mashed yolk. Pipe or spoon the yolk mix into the colored egg whites.