Classic Devilled Eggs With a Holiday Twist
These festive devilled eggs combine vibrant colors with a creamy filling, making them a delightful appetizer for any holiday gathering.
Ingredients
Eggs and Filling
- 6 pieces hard-boiled eggs, cooled and peeled Use eggs that are several days old for easier peeling.
- 3 tablespoons mayonnaise
- 1/4 teaspoon ground mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Coloring
- 5 drops red food coloring
- 5 drops green food coloring
- 2 cups water For soaking egg whites.
Instructions
Preparation
- Begin by cutting the hard-boiled eggs in half lengthwise. Carefully scoop out the yolks and place them into a mixing bowl, keeping the egg whites intact.
- Add mayonnaise, ground mustard, salt, and pepper to the yolks in the bowl. Mash together using a fork until smooth and creamy. Adjust the mixture to your taste.
Coloring the Egg Whites
- In two bowls, prepare colored water with 5 drops of red food coloring in one and 5 drops of green in another, then fill both with water.
- Soak the egg whites in the colored waters for a few minutes until they reach the desired shade.
- Gently pat them dry with a paper towel.
Filling
- Fill the colored egg whites generously with the yolk mixture using a spoon or piping bag.
Chilling
- Arrange the filled eggs on a serving plate. Cover and refrigerate for up to 24 hours before serving.
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Notes
For added flair, serve garnished with fresh herbs or edible flowers. These eggs can also be paired with fresh veggies or crispy crackers for an interactive experience.