Easter Deviled Eggs: the Easy and Natural Recipe for a Colorful Easter Appetizer!

Colored Easter Deviled Eggs are a simple and delicious appetizer, ideal to include in your Easter menu: prepare them with children, who will have fun making these hard-boiled eggs that will brighten up the Easter table. The eggs will be colored only with natural ingredients: beetroot, spinach and turmeric, which will be blended individually and mixed with water; you will then need to add the boiled eggs, which will have to marinate in the colored liquid, to absorb the pigment, for 2 to 24 hours, based on the intensity of the color you want to give to your eggs. Once the necessary time has passed, the Easter Deviled Eggs will be ready to bring to the table, to add to your Easter appetizers.

What is Deviled Egg Filling Made Of?

Deviled eggs filling, a creamy and flavorful heart of the classic appetizer, is primarily made from the yolks of hard-boiled eggs. Once the yolks are removed and mashed, they're mixed with a variety of ingredients that usually include mayonnaise for creaminess, mustard (often Dijon or yellow) for a tangy kick, and seasonings like salt, pepper, and paprika for added flavor. Many recipes also incorporate finely chopped ingredients such as pickles, onion, or herbs to introduce texture and depth. This rich mixture is then piped or spooned back into the halved egg whites, creating a delightful contrast between the smooth, flavorful filling and the firm, mild egg white casing.

Can You Make Deviled Eggs the Day Before?

Absolutely, deviled eggs can indeed be prepared the day before your event, making them a convenient and stress-free option for entertaining. To ensure the best quality and flavor, prepare the hard-boiled eggs, peel them, and make the filling as you normally would. Store the egg white halves and the filling separately in airtight containers in the refrigerator. This keeps the whites from drying out and the filling from losing its creamy texture. Right before serving, simply fill the egg white halves with the yolk mixture. This approach not only saves time but also allows the flavors in the filling to meld together beautifully overnight, enhancing the overall taste of your deviled eggs.

What do Christians Call Deviled Eggs?

Christians, like many other groups, commonly refer to the popular appetizer as "deviled eggs," a term that dates back to the 18th century, originally used to describe dishes that were highly seasoned, boiled, or fried. However, some Christians, particularly in more conservative or religious communities, might choose to use a different nomenclature, such as "stuffed eggs," "dressed eggs," or "angel eggs," to avoid the connotation associated with the word "deviled." This alternative naming reflects a desire to distance the dish from any negative implications the term "deviled" might carry, instead focusing on the delightful and wholesome nature of the dish. Regardless of the name, the recipe remains a beloved staple at gatherings, offering a creamy, tangy filling encased in a tender egg white.

Tips and Variations

– You can leave the eggs soaking in the natural colorants from 2 to 24 hours: each hour the eggs spend in the colorants will make the coloring more pronounced.

– You can fill the eggs with a mixture of their mashed yolks, mayonnaise, mustard salt and pepper or you can have them simply hard-boiled, as you wish.

– Make sure to select large, fresh eggs.

– Only use room temperature eggs.

How to Store Easter Deviled Eggs

You can store colored hard-boiled eggs in the refrigerator for 2 days, in an airtight container.

Find out how to prepare Easter Deviled Eggs by following our step-by-step recipe and advice.

How to Make Easter Deviled Eggs

Place 9 room temperature eggs into a pot of warm water and place it over medium-high heat. Cook for 15 minutes, drain, and transfer into ice-cold water immediately. Then, peel the eggs.

In a glass bowl, dilute the turmeric powder with some water and mix it with a whisk.

Pour the turmeric mixture inside of a tall blender cup, and dilute it with more water.

Cut away the stems of a bunch of fresh spinach, pour them inside of a tall blender cup, cover them with water and then blend them until a smooth puree has formed.

Do the same with the beets, after having cut them into chunks and covered them with water.

Place 3 eggs into each container, mix carefully and set aside for at least 2 hours. Once the eggs have spent their time in the containers, take them and rinse before using.

Cut all the eggs in half.

With a teaspoon, remove the yolks from all the halved eggs and store them in a glass bowl.

To the egg yolks add the salt and pepper, the mustard and the mayonnaise.

With a fork, mash the ingredients together until they have formed a homogeneous mixture.

Pipe the yolk mixture back inside the egg whites.

Sprinkle the eggs with some paprika powder and enjoy!