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Pretty Pink Deviled Eggs

These bright and easy Pretty Pink Deviled Eggs are a delightful twist on a classic snack, perfect for parties, spring meals, and baby showers.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 eggs
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large Large Eggs Choose fresh, large eggs for the best flavor.
  • 1/3 cup Mayonnaise Use full-fat mayonnaise for the richest flavor.
  • 1 tablespoon Dijon Mustard Adds tang and spice.
  • 1 teaspoon White-Wine Vinegar OR 2 tablespoons of Pickle Juice Choose according to your flavor preference.
  • to taste Salt & Pepper Season to enhance flavors.
  • to taste Food Coloring of Your Choice (Pink Recommended) For the Pretty Pink theme.
Optional Decorations
  • Mini edible flowers, fresh dill sprigs, paprika, or finely chopped chives Use for garnish.

Method
 

Boiling the Eggs
  1. Place the cold eggs in a single layer in a pot.
  2. Cover the eggs with cold water by an inch.
  3. Bring to a boil on medium-high heat.
  4. Once boiling, turn off the heat and cover the pot.
  5. Let the eggs sit for 10 to 12 minutes.
  6. Prepare a bowl of ice water while the eggs sit.
Peeling the Eggs
  1. Move the eggs to the ice water right away and let cool for at least 10 minutes.
  2. Tap each egg on the counter and roll gently to crack the shell.
  3. Peel under a small stream of water to remove bits.
  4. Pat the peeled eggs dry.
Creating the Pretty Pink Hue
  1. Cut each egg in half lengthwise and remove the yolks into a mixing bowl.
  2. Start with one drop of pink food color and mix until the desired shade is achieved.
  3. If using beet juice, add carefully to ensure flavor balance.
Making the Filling
  1. Mash the yolks with a fork until fine.
  2. Add the mayonnaise, Dijon mustard, and vinegar or pickle juice, mixing until smooth.
  3. Season with salt and pepper to taste.
  4. Stir in pink color until evenly distributed.
Filling and Decorating
  1. Spoon or pipe the pink yolk mixture into each egg white half.
  2. Garnish as desired and arrange on a platter.
Chill and Serve
  1. Cover and chill eggs for at least 30 minutes before serving.

Notes

These eggs keep well for 2 to 3 days in the fridge. Do not freeze the filled eggs.