Easter Deviled Eggs – a delicious recipe with eggs, salad dressing, salt, hot sauce, dry mustard, drops red food coloring. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
2
Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, salt, black pepper, hot sauce, and dry mustard until smooth.
3
Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.
4
Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.
481
kcal
Calories
35
g
Fat
3
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 large eggs, 1/4 cup creamy salad dressing (such as Miracle Whip(R)), salt and ground black pepper to taste, hot sauce, and more.
Yes, Easter Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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