Monday, March 25, 2013

Easter Deviled Eggs - So Pretty!

Easter Eggs


My family loves deviled eggs.

So much so, that I can make 3 dozen eggs, which makes 72 deviled eggs for a party--and they're ALL GONE by the end of the party!

That's a LOT of eggs!

For Easter, we make them festive.

We color them, like Easter eggs!

I remember the first time my mother made deviled eggs colored like Easter eggs.

I thought they were the prettiest eggs I'd seen!

They're lots of fun to make, too!


10 hard boiled eggs
About 1/2 cup mayonnaise

Put the eggs in a pot and cover with water.

Bring to a boil, turn down the heat to low, cover and simmer for 15 minutes.

After 15 minutes, cool the eggs with running cold water.

Peel the eggs.

Then cut them in half.

It's okay if some of them tear a little, the filling will camouflage that.

Or just eat that one.

Put the yolks in a separate bowl.

It doesn't matter if the yolks turn a little darker around the outside--that happens when the eggs aren't cooled thoroughly right after cooking.

Next, you'll need some food coloring.

Make the colors just as you would easter egg dye.

A teaspoonful of cider vinegar in each glass helps.

I used about 3 drops of food coloring in each glass.

Take the eggs out when they're a pretty pastel color.

Drain them on a paper towel.

Mash the yolks with a fork.

When they're uniformly crumbly, add about a 1/2 cup mayonnaise.

Scoop from your measurement and add half at a time.

Make it as creamy as you like.

When it's nice and creamy, you can add any extras--mustard, minced chives, freshly ground pepper, bacon bits, etc.

We like it plain.

You don't need to add salt, the yolk is salty itself.

Time to fill the eggs!

I've had this Super*Shooter forever, it seems, but it still works well.

If you don't have one, you can fill the eggs by hand with a teaspoon.

Put a little bit of the yolk mixture in each egg, so you don't run out, then go back and add a little more on top.

Aren't they pretty!

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