Description
Delightful appetizers that bring a splash of color to your table, these creamy and tangy deviled eggs are perfect for any gathering.
Ingredients
- 12 Large Eggs
- 1/3 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 teaspoon White-Wine Vinegar or 2 tablespoons Pickle Juice
- Salt & Pepper to Taste
- Food Coloring of Your Choice (Pink Recommended)
- Optional Decorations: Mini edible flowers, fresh herbs (dill or chives), paprika
Instructions
- Place the eggs in a large pot and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 12 minutes.
- Transfer boiled eggs into ice water. Once cooled, gently tap and roll for easier peeling.
- Add a few drops of food coloring into the egg whites for a vibrant pink hue.
- Cut egg yolks into a bowl, add mayonnaise, mustard, vinegar or pickle juice, and salt and pepper. Mash until smooth.
- Spoon or pipe the filling into the pink egg whites and top with decorations.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Adjust mayo and mustard ratios to taste. Slightly older eggs peel more easily than fresh ones. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American