Easter Pickled Violet Deviled Eggs
Instead of having regular deviled eggs, make these Pickled Violet Deviled Eggs instead, which are colored deep purple. They include all of the same ingredients that deviled eggs normally have, but the eggs are soaked in water with red and blue food coloring to color them purple before they are filled with the traditional egg yolk mixture. These violet-hued deviled eggs are amazing to serve at any Easter gathering as an appetizer.
To make violet deviled eggs, the eggs get hard-boiled and cut in half. Then, the yolks get removed and you mix them with mayonnaise, salt, pepper, mustard, and vinegar to make a creamy, velvety filling. After that, the egg halves get soaked in water that is laced with food coloring so they become a deep purple color. Finally, you pipe the filling into the egg halves. Garnishing them with some parsley and edible flowers takes them over the top and makes them extra spring-like for the Easter season.
What are Violet Deviled Eggs?
Violet deviled eggs are basically deviled eggs where the egg white halves are colored with food coloring before being filled with a classic egg yolk filling. Deviled eggs may have origins in Spain or England, but today, they are served as a tasty appetizer all over the world, including the southern United States. Giving these eggs a purple color and a garnish of edible flowers makes them extra special to serve in spring and as part of an Easter lunch.
Pro Tips
- Make sure you don’t overcook the eggs when you hard boil them as it can lead to the egg yolks having a grey appearance.
- While you can mix the egg yolk mixture with a spatula, to make it extra creamy, you could also use a hand mixer.
- Feel free to adjust the quantities of ingredients in the deviled egg filling or add other ingredients. Paprika, relish, sliced green onions, and finely chopped capers are all excellent additions to deviled eggs.
- The longer you allow the eggs to soak in the food coloring, the deeper color they will have. About 2 hours of soaking time should give the eggs the perfect purple color.
- To make different colors of deviled eggs, you can use other food coloring colors instead.
What to Serve with Violet Deviled Eggs?
These violet deviled eggs can be served as a precursor to a main meal as an appetizer. Alternatively, you could serve them as part of an Easter lunch with classic dishes like roasted glazed ham, scalloped potatoes, steamed asparagus, and more.
What is a Mayo Substitute for Deviled Eggs?
If you don’t have mayonnaise or prefer not to use it, you could replace it with sour cream or Greek yogurt. Even mashed avocado would work well as a replacement as it has a creamy texture, and it would give the egg yolk mixture a bright green color.
Why are They Called Deviled Eggs?
Deviled eggs get their name from the fact that the egg yolk mixture is well seasoned for all of the added ingredients. Usually, the egg yolk mixture is tangy and savory with mustard, paprika, onion, salt, and pepper. Sometimes, deviled eggs will include spicy components like hot sauce as well.
Can I Add Bacon to Violet Deviled Eggs?
Yes, you definitely could! If you love the smoky taste of bacon, simply fold some chopped cooked bacon into the egg yolk mixture before you pipe it into your egg halves. You could also save some to sprinkle on top of the eggs.
How to Store Violet Deviled Eggs
These violet deviled eggs should be stored in an airtight container in the fridge until you intend to serve them. They should keep for up to 4 days in a cold refrigerator.
Ingredients
How to Make Violet Deviled Eggs
Hard-boil the eggs, peel them, and cut them in half. Remove the egg yolks to a bowl.
Hard-boil the eggs, peel them, and cut them in half. Remove the egg yolks to a bowl.
In a large bowl, mix water with the vinegar and blue and red food colouring. Add the egg white halves and allow them to soak for 2 hours.
In a large bowl, mix water with the vinegar and blue and red food colouring. Add the egg white halves and allow them to soak for 2 hours.
Remove the egg halves to a lined baking sheet and pat them dry.
Remove the egg halves to a lined baking sheet and pat them dry.
In the bowl with the yolks, mix the yolks with the mayonnaise, salt, pepper, mustard, and vinegar until combined. Place the mixture in a piping bag.
In the bowl with the yolks, mix the yolks with the mayonnaise, salt, pepper, mustard, and vinegar until combined. Place the mixture in a piping bag.
Pipe the egg yolks mixture into the egg halves.
Pipe the egg yolks mixture into the egg halves.
Serve the deviled eggs garnished with parsley and edible flowers if desired.
Serve the deviled eggs garnished with parsley and edible flowers if desired.
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