These perfectly seasoned Deviled Eggs are so good! They are perfect for get togethers, and I’ve included instructions on how to dye them for the Easter holiday!
When it comes to Easter, sometimes you want to try a different type of recipe. These Easter Deviled Eggs are great in so many ways. Switch things up and give this recipe a try from other dishes you make around the holidays.
If you’ve never made deviled eggs before, now is your chance to go for it.
Perfectly Seasoned Deviled Eggs Ingredients
Whether you’ve made deviled eggs a million times or just once, there are pretty simple ingredients to making them. You don’t need anything fancy.
It is important to follow the recipe and the instructions for the best results. Here is what you will need recipe wise:
Hard-boiled eggs – If you’ve never hard-boiled eggs before, it’s not that hard. I always place mine in an ice bath before I go through with peeling them for this recipe.
Sweet pickle relish – You cannot have Easter Deviled Eggs without sweet pickle relish. I seriously love this ingredient so much.
Mayo and mustard – You need to have mayo and mustard to make deviled eggs. This is what makes them so good!
Salt, pepper, and paprika – Don’t even try to make deviled eggs without seasoning them properly.
All of these ingredients work together to create a delicious tradition that you will enjoy around the holidays. I remember enjoying deviled eggs at every family gathering as a child.
Now you can learn how to make them and enjoy them just as much as I did.
How to Store Deviled Eggs
You can make these eggs ahead of any Easter gathering you may be having with your family. Simply make them, store them in the fridge. Just make sure the eggs are completely covered. You don’t want parts of the egg to get hard in the fridge.
These deviled eggs are so good, perfectly seasoned and great for any occasion! Different color dye is completely optional!
- 6 Hard boiled Eggs
- 1 tablespoon sweet pickle relish 1 tablespoon Mayonnaise
- 1⁄2 tablespoon mustard
- Salt & pepper to taste
- Paprika for garnish
- Boil eggs for 10-12 min. Salt the water while boiling to make it easier to peel the shell. Remove eggs from stove and place in an ice bath to stop the cooking.
- Set up coloring station by placing 1-2 drops of neon gel food coloring or 3-4 drops liquid food color in the bottom of a small bowl. Add cold water and stir until color is saturated.
(add more or less color depending on the hue you want to achieve.)
Once the eggs cool, peel eggs and slice in half.
- Place egg whites into the colored water and let sit 5-10 mins depending on the shade you want to reach. Drain on paper towels cavity side down.
- Remove the yolks with a spoon and place in bowl.
Add mayo, mustard and relish and mix.
*At this point taste the mixture and add salt and pepper to your liking*
You don’t want a soupy mixture so be mindful of how much relish and mayo you add. Mix yolk mixture well and place in fridge.
- Once eggs whites have dried (10-15 mins) place on serving tray and fill cavities with the yolk mixture and lightly sprinkle on paprika.
- Serve and enjoy.
The taste of the egg whites are NOT altered when dyeing them.
If the yolk mixture is too stiff add a little more relish juice.
If you prefer a crunchy deviled egg, use sweet salad cubes in place of the sweet pickle relish.
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