Pastel Deviled Eggs are a twist on a favorite springtime appetizer. Pink, blue, purple, and green make these the brightest deviled eggs you have ever seen!
Eggland’s Best provided bloggers with their products, and they are absolutely delicious eggs! Eggland’s Best has all-vegetarian feed for the hens made of healthy grains and other nutritious ingredients. Eggland’s Best eggs have 25% less saturated, 6 times more vitamin D and are only 60 calories when compared to ordinary eggs. They are the perfect base for these bright and beautiful Pastel Deviled Eggs!
I use my go-to recipe for my Perfect Deviled Eggs, and add a little color to my eggs. I use a little cold water and food coloring to soak my eggs to get these beautiful colors. I love how perfect they fit in any Easter spread. The fun thing about coloring the eggs is that you can make them any combo of colors you want- or even holiday inspired!
Follow me on Twitter for more tasty happenings!
Are you following me yet? What are you waiting for?
Tools to help you get started:
Deviled eggs are a family favorite in our house, and I love different variations and mix-ins. Typically we go pretty traditional, but one of my favorite things is to mix in a little curry powder or a little dill pickle relish. So many yummy combinations to make!
I am just loving those beautiful colors!
Looking for more bite sized treats?! Of course you are!
Pastel Deviled Eggs
- 12 Hard-boiled Eggs
- Red, Blue, Green, and Yellow Food Coloring
- 5 ½-6 ½ Tbl Mayo
- 1- 1 ½ teaspoon yellow mustard
- ¼ teaspoon black pepper
- ⅛-1/4 teaspoon salt
- Slice the eggs in half lengthwise. Remove yolks and place into a bowl. Cover and place in the fridge.
- Fill four bowls with ¾ cup cold water each. Add food coloring using the following ratios: 4 red drops for pink, 4 drops blue for light blue, 4 drops green for light green, and 3 drops red & 3 drops red for purple.
- Place 6 egg halves into each bowl. Allow the eggs to soak for one hour, or until eggs are desired color.
- Remove eggs from bowls and gently dry and place on a paper-towel lined plate.
- Remove eggs yolks from fridge and add remaining ingredients. Beat yolks with a hand mixer so they become light and fluffy. Transfer egg yolks to a plastic resealable bag, and push mixture into the tip. Cut the tip and gently pipe the egg yolk mixture into the egg halves.
- Transfer eggs to serving tray, and enjoy.