Best 6 Easter Themed Deviled Eggs Recipes

EASTER DEVILED EGGS

Steps:

• Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
• Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, salt, black pepper, hot sauce, and dry mustard until smooth.
• Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.
• Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.

EASTER CHICK DEVILED EGGS

Steps:

• Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice. Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.
• Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl. Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture. Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'
• Slice small wedges out of the carrot rounds creating 12 'beaks'. Add a 'beak' to each 'chick'.
• Slice olive pieces into small squares to be used as 'eyes.' Add 2 'eyes' to each 'chick.' Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.

EASTER THEMED DEVILED EGGS RECIPE - (4.7/5)

Steps:

• Put eggs in a pot of cold water. Turn stove on high (turn down heat to medium once water starts to boil). Cook for a total of 23 minutes. Combine miracle whip, sugar, mustard, vinegar, salt and pepper in bowl. Put food coloring in mugs and make your own colors. Empty hot water out of pot and fill with cold water and let eggs cool down for several minutes. Peel shell off of eggs and cut in half. With a spoon, remove cooked yolk from eggs and put in bowl with mixture. Blend with hand mixer until smooth. Take cooked egg whites and place in mug with spoon. Allow to sit in mug for 30 seconds or more. Remove egg with spoon and place on paper towel to remove excess food coloring. Place dried egg on tray. Spoon yolk mixture into each egg. Sprinkle top with paprika. Allow to cool in fridge for 2 hours.

EASY BUNNY DEVILED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add cream cheese, mayo, mustard and onion powder; beat with mixer until blended.
• Spoon yolk mixture into egg whites.
• Cut both ends off each radish; cut into 24 small pieces for the bunnies' noses. Cut each of the trimmed radishes into 6 lengthwise slices, then cut each slice crosswise in half for the bunnies' ears.
• Decorate eggs with radishes, olives and chives as shown in photo.

EASTER DEVILED EGGS

Steps:

• Remove the shells from the hard boiled eggs and slice each egg in half.
• Remove the yolks from the egg halves and place in a bowl. Set the yolks aside.
• Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses 2/3 of the way full with cold water.
• Add 3 drops of desired food coloring along with 1 teaspoon vinegar to each mug or cup.
• Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached. I could fit 3 egg whites in each of my mugs at a time.
• Remove whites from dye and drain on a place lined with a couple of paper towels.
• Take the reserved yolks and mashe them with a fork. Then mix in the 1/2 cup mayonnaise or Miracle Whip with the mashed yolk. Season to your own taste.
• Pipe or spoon the yolk mix into the colored egg whites. Makes deviled 20 egg halves.

GRILLED SIRLOIN TRI-TIP

Steps:

• Combine balsamic vinaigrette, Worcestershire sauce, Dijon mustard, lime juice, and pepper in a gallon-size resealable plastic bag. Press out most of the air, seal the bag, and gently squeeze the ingredients to mix together.
• When marinade is well mixed, add tri-tip, making sure all sides are coated with the marinade. Squeeze out as much air as possible, seal the bag, and allow to marinate in the refrigerator for at least 8 hours, turning occasionally.
• Preheat an outdoor gas grill to 400 degrees F (200 degrees C), according to manufacturer's recommendations, making sure grill grates are clean. Saturate a paper towel with cooking oil, and use tongs to rub oil on the grate.
• Place tri-tip on oiled grate, close the lid, and grill for 3 minutes. Using tongs or a meat fork, rotate meat a quarter-turn, close the lid, and grill for another 3 minutes. Flip the meat and repeat.
• Leaving one burner on, turn off the burner on one side of the grill and move the tri-tip to the unheated side. Close the lid and continue cooking for 5 or 6 minutes, depending on the thickness of the meat.
• Test the interior temperature with an instant-read thermometer, inserted into the thickest part of the meat. Continue cooking until the meat reaches the desired degree of doneness, see note on the bottom.
• Remove the meat from the grill to a cutting board and tent with foil. Allow to rest for about 10 minutes. This is an important step in the process because residual heat will allow the meat to continue cooking.
• Cut into thin slices across the grain of the meat and serve.