Just one simple step (A few extra minutes of waiting!) can take a holiday favorite and elevate it. These colorful Easter Deviled Eggs are super cute... and tasty!
The Easter season brings all kinds of opportunities to play with shapes, presentation, and - most importantly, IMHO - fun colors in developing Easter recipes.
Wanna make a lamb meatloaf that’s shaped like an Easter bunny? Awesome.
Pavlovas shaped like Easter eggs? Not exactly low carb, but a fun Easter food idea for a special occasion.
There are all kinds of ways to put a festive twist on easy recipes, to add a special touch to your Easter brunch, or Easter dinner buffet - and have so much fun in doing so!
Messing around with my deviled egg recipe is a favorite way to adapt an existing recipe, and make it *seasonal*.
Halloween - like Easter - isn’t exactly known as a keto-friendly holiday, but fun deviled eggs may just be the best way to make a Halloween treat that’s diet friendly, but ALSO loved by everyone.
When it came to coming up with a keto friendly Easter food idea, obviously Easter deviled eggs were a go-to for me.
Rather than decorating the actual egg shell, these deviled eggs involve using a little bit of food coloring to create stunning colored egg whites.
Just like those Halloween eggs, it’s a fun way to have a more inclusive treat on the holiday table.
The best part?
The actual deviled eggs recipe is fantastic. Not just gimmicky with the looks, these Easter deviled eggs are *tasty*!
Anyway let’s get to that recipe!
Ingredients
This recipe uses really basic ingredients - if you don’t already have them on hand, they’ll be easy to find in any grocery store.
A few notes:
Fresh Eggs
This recipe uses large eggs. If you’re wanting to use jumbo eggs - or smaller eggs - you’ll want to adjust the amount of mayo, mustard, and pickle brine, accordingly.
Hard-cooked eggs are intimidating for some. To make the perfect hard boiled egg - that peels cleanly - use eggs that aren’t SUPER fresh, and follow our cooking instructions.
White Vinegar
The acid from the vinegar helps you achieve vibrant colors in dyed eggs, whether you’re dying easter eggs, or just the whites of peeled hard boiled eggs.
I use plain white vinegar, but white wine vinegar - or even lemon juice - would work, as well.
Food Coloring
While I usually recommend using gel food coloring for pretty much anything I want to color, I don’t find the gels to be super water soluble.
It can be a pain mixing them into water, and there will usually be some blobs of dye left, no matter how well you mix it.
So I recommend using a liquid food coloring for this deviled eggs recipe. It’s just a better way to dye the egg whites, IMHO.
Both the amount of dye you use and the amount of time your eggs sit in the dye bath will influence how dark / bright your eggs turn out.
A light blue may only need 10 seconds, a darker one may need a minute ... or 5. Just check the color often, to see how it’s developing.
Also, these liquid colors tend to come in packages of primary colors only - red, yellow, and blue.
White pink or light blue eggs are easy choices for Easter deviled eggs, consider mixing colors.
Red and blue together will get you a purple color, yellow and blue together will take the place of green food coloring.
Everything Else
Rounding out this recipe, you will need:
Mayonnaise
Dijon mustard
Pickle brine
Salt and black pepper
... I just don’t have anything to add, as far as these ingredients go.
How to Make Easter Deviled Eggs
The full recipe is in the recipe card at the end of this post, here’s the pictorial walk through:
First thing: Make your hard-boiled eggs.
Bring a large saucepan of hot water to a rolling boil over high heat. Carefully place eggs in the boiling water, boil for 13 minutes.
Drain eggs, place in ice water and allow to sit in the cold water until just cool enough to handle.
Once eggs are cool, carefully peel the shells off, discarding the shells.
Make the Filling
Chop your 2 ugliest eggs into small pieces, place in a food processor along with the rest of the ingredients for the filling - mayo, Dijon mustard, and pickle brine.
Use a sharp knife to carefully slice each of the remaining eggs in half, removing the yolk from each egg half as you go.
Gently rinse any remaining yolk bits from the egg halves, set aside.
Place all the egg yolks in the mini food processor, blitz to form a creamy filling. Season with salt and pepper, to taste.
Cover the yolk mixture and keep in the fridge until you’re ready to use it.
Dye & Fill the Egg White Halves
Set up 4 small bowls or glasses on your work space, add 2-3 drops of food coloring, ½ teaspoon vinegar, and ⅔ cup of water to each, stirring well to combine.
Divide the egg white halves among the different bowls, allow to steep for 2 minutes, then check the color.
For best results, don’t overcrowd the dye cups!
If you’re going for a pastel, they might be done at this point. If you want intense colour, you may want to add more food coloring, and let it sit longer.
Once the egg whites have reached the desired color, use a slotted spoon to remove them from the dye baths, and place egg whites in a single layer on a paper towel lined work surface. Blot dry with more paper towels.
Give the egg filling a good stir, then transfer mixture to a piping bag / pastry bag if you’re using one.
Spoon or pipe the fillings into the egg halves.
Sometimes I’ll cover eggs with tented plastic wrap, rather than transfer to a different container.
More Low Carb Holiday Recipes
Looking for some low carb or keto options to serve at the holidays? Here are some super tasty Christmas recipes and other holiday treats for you!
Bacon Wrapped Halloween Mummy Meatloaf
Candy Cane Cookies
Charcuterie Christmas Tree
Cream Cheese Mints
Eggnog
Funeral Potatoes
Gingerbread Cookies
Gingerbread Pancakes
Halloween Deviled Eggs
Holiday Desserts
Holiday Main Dishes
Holiday Side Dishes
Paska [Ukrainian Easter Bread]
Pumpkin Pie Fat Bombs
Sauerkraut Buns
Stuffing
Turkey Meatballs with Cranberry Glaze
Witch Finger Cookies
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Easter Deviled Eggs
Equipment
- Paring knife
Ingredients
- 12 Large eggs
- ½ cup Mayo
- 1 tablespoon Dijon mustard
- 2 teaspoon Pickle brine
- Salt and pepper
- 4 colors of Liquid food colouring
- 2 teaspoon White Vinegar divided
Instructions
- Bring a large pot of water to a boil. Carefully add the eggs to the boiling water, boil for 13 minutes.
- Drain eggs, place in ice water and allow cool just enough to handle.
- Once eggs are cool, carefully peel the shells off, discarding the shells.
- Chop your 2 ugliest eggs, place in a food processor along with the mayo, Dijon mustard, and pickle brine.
- Carefully slice each of the remaining eggs in half, removing the yolk from each egg half as you go. Gently rinse any remaining yolk bits from the egg whites, set aside.
- Place all the yolks in the mini food processor, blitz to form a creamy filling. Season with salt and pepper, to taste.
- Cover the filling and keep in the fridge until you’re ready to use it.
- Set up 4 small bowls or glasses on your work space, add 2-3 drops of food color, ½ teaspoon vinegar, and ⅔ cup water to each, stirring well to combine.
- Divide the egg white halves among the dye cups, allow to steep for 2 minutes, then check the color.
- If you’re going for a pastel, they might be done at this point. If you want intense colour, you may want to add more food coloring, and let it sit longer.
- Once the egg whites have reached the desired color, use a slotted spoon to remove them from the dye baths, and place on a paper towel lined work surface. Blot dry with more paper towels.
- Arrange egg white halves on a serving platter, Spoon or pipe the fillings into the egg halves.
Nutrition
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