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.
- •6 Egg Yolks
- •2 tb Mayo
- •1 ts Mustard (any kind will do)
- •1/2 ts Sugar
- •1/2 ts White Vinegar
- •S & P
- Smash everything together with a fork and pipe out into your carved eggs.
- 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.
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’!
XOXO
Your Squishy Monster
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>Such a great idea!!!!!