Description
These pink Easter deviled eggs are naturally dyed and are exactly what your Easter table needs for a festive twist on a classic!
Ingredients
12 large eggs
¼ cup mayo
1 Tablespoon butter softened to room temperature
4 teaspoons dijon mustard
1 teaspoon sugar
⅛ teaspoon salt
⅛ teaspoon pepper
Instructions
Add raw eggs to a large saucepan fill about a quarter of the way up the saucepan with cold water. The eggs should be covered by at least two inches of water.
Leave the pan uncovered. Turn the heat to high and bring the water to a rolling boil.
Turn off heat and let sit for 12 minutes.
Remove from the hot water with a slotted spoon and place eggs in an ice water bath until cooled.
Slice the eggs in half lengthwise.
Remove egg yolks and transfer to a medium-sized bowl. Place egg whites to the side.
Place egg white halves in small bowls or mason jars filled with beet juice for 30 seconds, or until desired color is achieved. Remove and place on paper towels.
Add mayo, butter, mustard, sugar, salt and pepper. Use a fork to smash yolks well.
Transfer mixture to a piping bag with tip, and pipe into dyed egg white halves.
Notes
When making hard boiled eggs, use older eggs. They are easier to peel than fresh eggs. Buy your eggs at least a week or two ahead of time.
Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel.
You can make hard boiled eggs in your pressure cooker or instant pot, too! Fill pot with 2 inches of water and place eggs in steamer basket. Secure the lid and set timer for 4 minutes on high manual mode. Place in an ice bath until cooled. Let pressure release naturally for 5 minutes. Remove the lid and place eggs in an egg bat until cool. Peel like normal.
If you want to ensure a super smooth egg filling, use a food processor and pulse until you reach the desired consistency.