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Pink Deviled Eggs

pink-deviled-easter-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

 

Author:

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

Instructions
  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.

Notes
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’!

XOXO
Your Squishy Monster

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