Description
Creamy Pink Deviled Eggs with a soft pastel color that make a bright and festive addition to any spring brunch or holiday table.
Ingredients
Scale
- 12 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar or 2 tablespoons pickle juice
- Salt to taste
- Black pepper to taste
- 16 ounces cold water
- 2 tablespoons white vinegar
- Pink food coloring or beet juice
Instructions
- Boil eggs until fully set, cool completely, and peel
- Slice eggs lengthwise and remove yolks to a bowl
- Mash yolks until smooth and mix with mayonnaise, mustard, vinegar, salt, and pepper
- Mix cold water, vinegar, and coloring in a tall glass
- Soak egg whites until desired pink shade appears
- Remove whites and pat dry
- Fill egg whites with yolk mixture and chill before serving
Notes
- Check egg whites every few minutes while coloring
- Beet juice gives a natural pink tone without added flavor
- Chill before serving for best texture
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 1g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg