Easter Deviled Eggs

Name: Easter Deviled Eggs
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 24
Cuisine: American
Ingredients: 0 teaspoons dry mustard; 12 larges eggs; 24 servings salt and ground black pepper to taste; 24 servings hot sauce; 59 milliliters creamy salad dressing (such as Miracle Whip®)

The recipe Easter Deviled Eggs could satisfy your American craving in about 1 hour and 25 minutes. This recipe makes 24 servings with 38 calories, 3g of protein, and 3g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Easter. If you have mustard, eggs, creamy salad dressing, and a few other ingredients on hand, you can make it. It works well as a hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and vegetarian diet.

Instructions

Place eggs into a large saucepan, cover with cold water, and bring to a boil.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes.

Ingredients you will need

Water

Egg

Equipment you will use

Pot

Drain and cover eggs with cold water. Peel cooled eggs.

Ingredients you will need

Water

Egg

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.

Ingredients you will need

Salad Dressing

Black Pepper

Mustard Powder

Hot Sauce

Egg Yolk

Egg

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Green Food Color