Our favorite Easter tradition is to dye deviled eggs! Dying eggs is fun, but it usually creates waste at our house since we don’t eat all the dyed hard boiled eggs after Easter. So instead of dying egg shells, we started dying the deviled eggs themselves, and deviled eggs always get eaten at my house!
These eggs are super easy to make and always leave our friends and family saying, “Wow, how did you do that?”
To start you make a large batch of hard boiled eggs, my favorite way to make hard boiled eggs is to throw a bunch of eggs in my Air Fryer. I cook the eggs for 16 mins at 250 degrees in the air fryer, then let them rest in the air fryer for 5 mins before rinsing in cold water. This technique always gives me hard boiled eggs that are easy to peel!
Once the eggs are peeled, I cut each egg in half longwise, and scoop out the yolks (I reserve the yolks in a large bowl for later). I rinse each egg white to remove any trace yolk left behind and then pat them dry with a paper towel. I filled 4 coffee mugs halfway full with room temperature water, added 1 tsp of white vinegar to each (don’t worry you can’t taste it), and a few drops of gel food coloring to each (for Easter I like the pastel gel colors). Stir each mug until the food coloring is completely dissolved, then add 2-3 egg whites at a time to each mug. Let the whites soak for 3 mins and then lift up with a slotted spoon to check the color. If the color is vibrant enough for you transfer to a plate lined with a few paper towels to dry. If the color isn’t bright enough return to the mug for a few more minutes. I’ve found blues and greens tend to dye faster and pink, orange, purple and yellow tend to need a longer soak. Repeat until all the egg whites have been dyed.
While the egg whites soak, I prepare the filing. I typically make a dozen eggs (24 egg white halves) at a time, you can make any number you’d like, just adjust the filing ingredients. I use my food processor to get the filing super smooth. I put the egg yolks in the food processor bowl along with half a cup of mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons pickle juice, and a large shake of salt, pepper, and smoked paprika. I pulse and blend until completely smooth without any lumps.
Once all the egg whites are dyed and the filing is made, I fill a pastry bag with the yolk mixture and pipe into the colored egg whites using a #36 tip. You can always just use a plastic bag and cut off a corner to fill the shells, but I love how they look with the filing piped in!
My kids love to help make these and eat these every Easter!
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