What says Easter more than brightly colored eggs you can actually eat?!?
Deviled eggs make the perfect Easter appetizer! With just a little time, food coloring, and water, they quickly become a brightly-colored treat both kids and adults will enjoy!
Easter Deviled Eggs 35 minutes + coloring time
12 eggs
1 soft cheese wedge, Spanish variety
1-2 tsp. Dijon mustard
1/2 tsp. Sriracha
Paprika
Salt and pepper
- Place eggs into a large pot, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes. Then, turn off heat, cover the pot, and let the eggs cook in hot water for at least 20 minutes. Remove the eggs from the hot water and carefully place in cold water. Carefully crack and peel cooled eggs.
- Cut eggs in half lengthwise. Then, use a spoon to remove the yolks. In a small bowl, mash the yolks with the cheese wedge, mustard, Sriracha, salt, and black pepper. Add a little water to create a smooth consistency.
- Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Carefully, place the egg white halves into the bowls of colored water and place in the refrigerator. Steep egg white halves in each bowl, tinting the egg whites, at least 30 minutes. Drain colored egg whites on paper towels.
- Pipe or spoon egg yolk filling into colored egg white halves. Sprinkle with paprika. Refrigerate until ready to serve.
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