Easter Deviled Eggs

Course: Appetizer

Cuisine: American

Keyword: easter deviled eggs

Prep Time: 15

Rest Time: 15

Total Time: 30

Servings:

Calories: 71kcal

Author: Jessica Formicola

You've probably had the classic version of this appetizer countless times, but get ready to kick it up a notch with these Easter Deviled Eggs!

Cut the 12 hard boiled eggs in half, either lengthwise or widthwise. Using a spoon, remove egg yolks and place them in a separate bowl.
Make egg yolks as smooth as possible using a ricer, potato masher, grater or just a fork.
Using a stand mixer or electric hand mixer, slowly add the 1/2 cup mayonnaise, whipping between each addition.
When fully incorporated, add the 2 teaspoons white vinegar, 2 teaspoons Dijon mustard, 1/4 teaspoon Kosher salt, 1/4 teaspoon ground white pepper and 1/4 teaspoon smoked paprika.
Place 2-3 drops of desired gel food coloring in separate bowls with about 1 - 1 1/2 cups water, stirring until dissolved. Place the egg white halves into each bowl, steeping for 10-15 minutes or until they reach the desired richness of color. Spoon out of the water and drain, well down, on a paper towel lined plate.
Place the filling into a piping bag, airtight plastic bag or just use a spoon and fill the egg white shells.
If desired, dust the tops with the smoked paprika and minced parsley for garnish.
Refrigerate until ready to serve.
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