A Pink Easter

Pink Deviled Eggs

April 5, 2012 by The Squishy Monster

Cos that’s just how I roll.  lol, kidding (though if allowed, I may just make everything Pink).

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.

How to Make Pink Deviled Easter Eggs

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
You can always just spoon the mixture into your “Egg Cups” too. Garnish with smoked Paprika, bits of Chive, Parsley, Pepper Rings, Crumbled Bacon, Cheese, Olives, Dill, Cucumber, Infused Oil, Capers, Salmon, Shrimp, etc. Perfectly Boiled Eggs: You want to begin with cool water from your tap and have at least 1-2″ of Water covering the surface of your Eggs. You also want to heat everything together (do not dip Eggs into pre-boiled Water). It also greatly helps with peeling later if you add in about 1-2 ts Salt. 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 15-20 min (no heat). Drain, rinse in cold water, and peel your cool or warm (not hot) Eggs.

Happy Easter & Happy Eatin’!

XOXO
Your Squishy Monster =D


1 Comment »

  1. plumpNjuicy says:

    >Such a great idea!!!!!

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    Welcome to The Squishy Monster!

    Here, I'll share the stories of my on going love affair with food as well as step-by-step tutorials/cooking videos featuring original recipes. I'm a firm believer that despite our differences, our one commonality as humans? Food.
    I'm 100% Southern & 100% Korean. My name is Angela and my friends call me The Squishy Monster.

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