Pretty Deviled Easter Eggs

Pretty Deviled Easter Eggs

by Martha Scully

Are you a fan of deviled eggs? In our experience, who isn't? Last Easter, we made this plate of fun deviled eggs for a family Easter gathering, and they were a hit! They're just as easy to make as deviled eggs, and add some festivity to any meal.

What you'll need :

  • 12 eggs
  • food colouring, various colours
  • apple cider vinegar optional
  • 1/2 cup mayonnaise
  • 1/2 onion, minced optional
  • 1/2 tsp mustard optional
  • pepper optional
  • paprika

First, you need to hard boil your eggs. Make as many or as few as you want, but be warned - people always gobble them up! Stick your eggs in a pot, cover with water, and bring to a boil. Once boiling, turn the heat down to a simmer, cover the pot and let them cook in the hot-tub for about 15 minutes. Then, cool the eggs with cold water to stop the cooking process.

When the eggs are cooled, peel all the shells off and cut the peeled eggs in half. Scoop the hardened yolks out of the whites and put in a bowl. It's ok if the whites aren't perfectly in tact because the filling will cover up any imperfections.

Fill some glasses or small bowls with water, a few drops of food colouring in each glass, and a splash of vinegar. Place a few egg halves in each glass, so they're fully submerged, and let them soak for a few minutes until they're pretty pastel colours. Remove from the glasses and place on paper towels to drain.

Mash the yolks with a fork until they're crumbly, then add your mayonnaise to them in  portions. Keep adding mayonnaise until the mixture is nice and creamy. Add any extras you'd like - I like to put some finely chopped onion, mustard, and pepper in mine, but they're also very good plain. Mix well.

Place all the coloured eggs on a platter when they've drained. Fill a pastry bag with a star tip, or put the mixture in a sandwich bag and cut the tiniest corner off. Fill each egg about half way to make sure you get them all, then go back and top them off so you use all of the yolk mixture.

Sprinkle a tiny bit of paprika over the top of each egg, and they're ready to serve! Aren't they pretty?


I'm going to a St. Patrick's day party this year, so I think I'll make a batch of green and white ones to bring! They would also be a fun treat for a baby shower! I haven't experimented with other types of food colouring, but I'm sure you could try gel colours to get more vivid colours.

Happy Easter!

More posts like this: - Holidays

About the Author
Martha Scully
Martha is the founder of Martha has been featured as a Child Care Expert in hundreds of publications across Canada including The Globe and Mail, CBC, Today's Parent and The National Post, She lives in British Columbia with her husband and two daughters.