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The Little Kitchen

Quick and easy recipes you can make for your family and friends. Published by Julie Tran Deily

Deviled Eggs {for Easter & Spring!}

Julie Deily · 47 Comments

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Deviled Eggs from thelittlekitchen.net{colorful} Deviled Eggs from thelittlekitchen.net

Oh my goodness, it's almost April and this year, that means it's almost Easter! I'm excited to be working with McCormick® this spring to bring you some spring cooking and baking goodness with their products!

I saw these pretty colored deviled eggs on Pinterest and knew I had to share these with you! Do you love deviled eggs as much as I do? I can eat 6 or 12 or 18 or…in one sitting. It's pretty bad. Don't laugh at me okay?

They are my favorite party food every time of year but since at Easter time, a lot of us seem to have an over abundance of boiled eggs, this is the perfect appetizer for a spring get together or a Spring brunch.

Deviled Eggs from thelittlekitchen.net

My secret ingredients for the most perfect deviled eggs are McCormick® ground mustard and dijon mustard. I know for some it's pickle relish or even onions but this combination of ground mustard and dijon mustard will make you wanting more.

Tips for peeling boiled eggs:

How to peel boiled eggs, the secret is they need to be cold, it's that simple. Have you tried to peel a warm or hot egg? It looks like you butchered it, right? Either refrigerate them for 30 to 60 minutes after you boil them or put them under running cold water. Crack them all over on your counter using one hand and then shell will come right off. It's that simple!

Deviled Eggs from thelittlekitchen.net

For the colors, I looked on the outside of the box of McCormick® Assorted Food Colors & Egg Dye and saw they had recipes for pastel colors, I tweaked them a little because they are for dyeing eggs with the shell on:

Dusty Rose: 7 drops of red + 3 drops of blue
Orange: 4 to 5 drops of yellow + 1 drop of red
Purple: 6 drops of red + 7 drops of blue
Mint Green: 7 drops of green + 3 drops of yellow

Deviled Eggs from thelittlekitchen.net

Drop the food color into clear glasses and then add water. Add the egg white halves. The longer you let the eggs sit in the food color, the darker the colors will be.

Deviled Eggs from thelittlekitchen.net

Aren't they cute?

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Deviled Eggs from thelittlekitchen.net
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Deviled Eggs Recipe

Servings 7 (2 halves) servings

Ingredients

  • 7 hard-cooked eggs, peeled
  • 1/4 cup mayonnaise
  • 1 teaspon dijon mustard
  • 1/2 teaspoon McCormick® Mustard, Ground
  • 1/2 teaspoon McCormick® Parsley Flakes
  • 1/4 teaspoon seasoned salt
  • McCormick® Paprika

Instructions

  • Slice eggs in half lengthwise.
  • Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
  • Stir in mayonnaise, dijon and ground mustard, parsley and seasoned salt until smooth and creamy.
  • Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
  • Refrigerate 1 hour or until ready to serve.

How to boil eggs for deviled eggs (and egg salad):

  • Add eggs to an empty saucepan, only put them in in one layer. Cover with water and add a little bit of salt. Bring to a boil and allow to boil for 10 minutes.
  • Turn off heat and allow to sit on the burner for 15 minutes.
  • Strain the liquid and run cold water over the eggs. Allow to cool for 15 to 20 minutes before refrigerating for at least 30 to 60 minutes before peeling. This can be done the day before. (If you need to peel the eggs, run the eggs under cold running water until cool to the touch and then peel.)

Notes

Slightly modified from McCormick's Delicious Deviled Eggs
Deviled Eggs from thelittlekitchen.net
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Disclosure: This post is sponsored by McCormick® and I always share my honest opinions…and would only work with brands that I love.

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Julie of The Little Kitchen

Hi, I'm Julie!

Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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    2. Elizabeth says

      thank you so much for these adorable eggs! I just found a different way to hard boil eggs, pressure cooker. 17 minutes and then natural release. I have never had an egg peel so easily, it almost falls off and it doesn’t matter if they are fresh or older. Just thought I would share. Thank you again, you are so clever.

      Reply

    6. Heather says

      I made these eggs yesterday for a baby shower and they were so pretty and definitely a big hit! The only thing I did differently was, I added an extra drop of red to the orange coloring because my orange was not turning much of a color, and with the extra drop of red the eggs came out to be a peach/rose color, very pretty! Thanks for the idea!

      Reply

    8. Laurel says

      theses are so cute i don’t like deviled eggs but i migth eat these because they are so flipping adorable happy easter i migth do red and white ones for canada day

      Reply

    9. Darlene says

      They are so cute, but I don’t agree with your recipe for hard boiled eggs. I bring the pot to boil, then turn off heat and cover the pot and let sit for 15 minutes. Then follow your directions for cooling. I also crack the eggs after they are cooked and let them sit in cold water. The cold water seeps under the shell, and make peeling very quick easy!

      I think if you boil your eggs for 10 minutes then let them sit in hot water for another 15 minutes, you will have green yolks.

      Reply

    34. Cookbook Queen says

      I love deviled eggs. LOOOOOVE. Which kinda sucks because they are NOT a sexy food. AT ALL. But these — THESE are the sexiest deviled eggs I’ve ever seen!! Gorgeous!!

      Reply

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