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Pink Deviled Eggs


Mama used to make colored deviled eggs for us when we were kids.  It was something that she kind of stopped doing as we got older.  This year, I decided to bring ’em back.  I reason that there’s no sense in stopping a perfectly great tradition just because the word “adult” got in the way.

You can make a tray of bright and vibrant limes, corals, baby blues, etc.  I decided to use up the beet that looked so lonesome in the back of our fridge and cooked them off to use the liquid that they produce; a deep blushing fuchsia, that when eggs are dunked into are transformed into a lovely pink vehicle for creamy, deviled eggs Similarly, you can also use hibiscus flowers.

Pink Deviled Easter Eggs
Prep time

Cook time

Total time



  • •6 Egg Yolks
  • •2 tb Mayo
  • •1 ts Mustard (any kind will do)
  • •1/2 ts Sugar
  • •1/2 ts White Vinegar
  • •S & P

  1. Smash everything together with a fork and pipe out into your carved eggs.
  2. In order to tint your eggs, use a fork and dip them into water + drops of food color. I used beet juice and dunked them in for 30 seconds.

For perfectly boiled eggs: Begin with cool water and have at least 1-2″ of water covering the surface of your eggs. You also want to heat everything together with 1-2 ts salt and 1-2 ts vinegar. When it reaches a ferocious bubble, turn off the heat altogether and clamp the lid on your pot. Allow it to sit there (idly) for 15 minutes (no heat). Drain, submerge in cold water {add ice if you’d like}, and peel.

Nutrition Facts

Calories 113 Calories from Fat 82

% Daily Value*

Total Fat 9 g14.1%

Saturated Fat 1.9 g9.6%

Trans Fat 0 g

Cholesterol 215 mg71.7%

Sodium 146.6 mg6.1%

Total Carbohydrates 1 g0.4%

Dietary Fiber 0.2 g0.82%

Sugars 0.9 g

Protein 7 g13.1%

Vitamin A 7.2% Vitamin C 0.3%

Calcium 3.1% Iron 5.8%

*Based on a 2000 Calorie diet


Happy Easter & happy eatin’!

Your Squishy Monster

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