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    Home » Recipes » Holiday Recipes

    Easter Deviled Eggs

    Published: Mar 8, 2023

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

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    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!

    A serving plate of Easter Deviled eggs - yellow yolk mixture piped in swirls onto multicolored egg whites.

    As a recipe developer, this is a fun time of year.

    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*.

    Remember my Halloween Deviled Eggs? Prime example.

    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!

    A serving plate of Easter Deviled eggs - yellow yolk mixture piped in swirls onto multicolored egg whites.

    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.

    A serving plate of colored deviled eggs, where the whites have been dyed hot pink, lime green, turquoise, and light purple.

    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.

    2 part image showing a pot of boiling brown shell eggs, and a bowl of those eggs after being peeled.

    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.

    A 5 part image showing the filling being made in a food processor then spoon into a piping bag.

    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.

    A 5 part image showing the dyes being mixed in glasses, egg whites being dyed, and colorful egg whites draining on paper towels.

    Arrange egg white halves on a serving platter.

    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.

    A 2 part image showing a serving platter of colored egg whites, before and after having the filling piped in them.

    Serve immediately, or transfer eggs to an airtight container in the fridge for a day or two.

    Sometimes I’ll cover eggs with tented plastic wrap, rather than transfer to a different container.

    A serving plate of Easter Deviled eggs - yellow yolk mixture piped in swirls onto multicolored egg whites.

    More Keto Holiday Recipes

    Looking for more easy keto recipes to serve over the holidays? Here are some tasty ideas:

    Bacon Wrapped Mummy Meatloaf
    Brussels Sprouts with Bacon (Keto)
    Charcuterie Tree
    Halloween Deviled Eggs
    Hasselback Turnips
    Keto Paska (Ukranian Easter Bread)
    Turkey Meatballs with Keto Cranberry Glaze
    Keto Cream Cheese Mints
    Pumpkin Fat Bombs
    Keto Mushroom Turnovers
    Low Carb Funeral Potatoes
    Keto Sauerkraut Buns
    Low Carb Stuffing
    Scalloped Turnips (Keto Scalloped Potatoes)
    Keto Turkey Gravy
    Low Carb Holiday Desserts Roundup
    Keto Holiday Main Dishes Roundup
    Low Carb Holiday Side Dishes Roundup

    A serving plate of colored deviled eggs, where the whites have been dyed hot pink, lime green, turquoise, and light purple.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    ... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)

    A serving plate of colored deviled eggs, where the whites have been dyed hot pink, lime green, turquoise, and light purple.

    A serving plate of Easter Deviled eggs - yellow yolk mixture piped in swirls onto multicolored egg whites.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 2 votes

    Easter Deviled Eggs

    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!
    Prep Time15 minutes mins
    Cook Time13 minutes mins
    Dye time2 minutes mins
    Total Time30 minutes mins
    Course: Appetizer, Snack
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose, Vegetarian
    Servings: 20 Deviled Eggs
    Calories: 76kcal

    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

    Serving: 1Deviled Egg Half | Calories: 76kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 101mg | Sodium: 81mg | Potassium: 39mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 147IU | Vitamin C: 0.003mg | Calcium: 16mg | Iron: 0.5mg

    A serving plate of Easter Deviled eggs - yellow yolk mixture piped in swirls onto multicolored egg whites.

    A serving plate of Easter Deviled eggs - yellow yolk mixture piped in swirls onto multicolored egg whites.

    A serving plate of Easter Deviled eggs - yellow yolk mixture piped in swirls onto multicolored egg whites.

    A serving plate of colored deviled eggs, where the whites have been dyed hot pink, lime green, turquoise, and light purple.

    Related posts:

    A plate of Halloween deviled eggs, with a variety of fillings and styles in red, orange, lime green, and purple.Halloween Deviled Eggs A charcuterie christmas tree, covered in cheese, olives, and cured meats.Charcuterie Tree A plate of keto smoked salmon canapes with piped flavoured cream cheese on cucumber slices.Smoked Salmon Canapes A tray of Greek Salad Appetizer Skewers with cucumbers, tomatoes, kalamata olives, and marinated feta cheese.Greek Salad Skewers
    « Keto Shepherd's Pie
    Bacon Wrapped Chicken Livers »

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