Deviled Easter Eggs

Course: Appetizer

Cuisine: North American

Prep Time: 10

Cook Time: 10

Resting Time: 2

Total Time: 20

Servings: servings

Calories: 116kcal

Author: Lord Byron's Kitchen

Easter isn't Easter without boiled eggs, so why not have some fun and make a batch of very Easter-y and very colourful Deviled Easter Eggs!? Don't hide these around the house and give the Easter Bunny all the credit!

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Ingredients

18 large eggs
1/2 cup mayonnaise
3 tablespoons green pickle relish (or very finely chopped dill pickles)
1 tablepoon yellow mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
food colouring in Easter colours

Instructions

Place the eggs into a pot and cover with cold water. Over high heat, bring water to a rolling boil. Place a lid on the pot and turn off heat. Allow eggs to sit on the burner for 30 minutes.
In the meantime, pour three cups of water into each bowl - one bowl for each colour you are making. If you are making more than three colours, you will need more bowls of water. Add a few drops of food colouring to each bowl. Only one colour per bowl. Stir well until colouring has dissolved into the water. Set aside.
Peel the eggs. Cut in half, lengthwise, and remove the yolk. Distribute the halved eggs into the bowls of coloured water.
Cover each bowl and refrigerate for a minimum of 2 hours or overnight. The longer you let the eggs sit in the water, the deeper colour you will get. The eggs in the photos were left in the water overnight.
Next, mash the yolks with a fork until no lumps remain.
Add the mayonnaise, mustard, salt, pepper, and green pickle relish. Stir well to combine.
Cover and refrigerate until eggs are ready.
When ready to fill eggs, remove from fridge and drain the water. It's a good idea to work with one colour at a time to avoid the colours mixing.
Gently pat dry each egg with paper towel to dry. Place the egg onto your serving platter.
To fill, use a teaspoon and fill each cavity, otherwise, transfer all of the filling to a piping bag fitted with a large tip. Pipe the filling into each cavity.
Garnish and serve immediately, or keep refrigerated until ready to serve.

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