Pink Love Deviled Eggs 💕
These beautiful 'Pink Love Deviled Eggs' are perfect for any romantic occasion or a festive appetizer! With a zesty, creamy pink filling and elegant garnishes, they are as delightful to look at as they are to eat.
Equipment
- Pot
- Bowl
- Fine-mesh strainer
- Pastry piping bag
Ingredients
- 6 large eggs
- 1 tablespoon mayonnaise
- 1.5 teaspoons spicy brown mustard
- 1 teaspoon sour cream
- 1 drop red food dye or a few drops of natural beet juice for healthy color
- 2 tablespoons horseradish sprouts optional, for a zesty kick
- 5 small radishes thinly sliced (for garnish)
- Waxflowers enough small blossoms to garnish each egg, optional
- Salt to taste
- Pepper to taste
- Poppy seeds a sprinkle (for garnish)
Instructions
- 1. Boil Eggs: Gently place 6 large eggs in a pot with cool water. Bring the water to a medium heat and let them boil for 20 minutes from the moment you turn on the heat. Once done, immediately transfer them to a bowl of cold water for 10 minutes to cool completely. This helps with easy peeling!
- 2. Peel & Prepare: Once the eggs are cool, carefully tap and peel the shells away. Be gentle to keep the egg whites smooth and perfect. Slice each egg neatly in half, from the center-middle, for a sturdy base. Carefully scoop out the yolks and place them in a separate bowl.
- 3. Steady Whites: For a beautiful presentation, slice a tiny bit off the bottom of each egg white half. This makes them sit perfectly flat and stable on your serving plate.
- 4. Smooth Filling: Push the egg yolks through a fine mesh strainer into a clean bowl. This simple step ensures your filling will be incredibly smooth and creamy.
- 5. Mix Your Filling: To the strained yolks, add the 1 tablespoon of mayonnaise, 1½ teaspoons of spicy brown mustard, 1 teaspoon of sour cream, and a drop of red food dye (or your healthy beet juice for natural pink color!). Season with a sprinkle of salt and pepper. Mix everything well until the filling is smooth and has a creamy, hummus-like consistency. If it seems a little dry, add a tiny bit more mayo or mustard until it's just right.
- 6. Pipe & Garnish: Spoon your lovely pink filling into a pastry piping bag. Neatly pipe the mixture back into the egg white halves. Finish your beautiful deviled eggs by garnishing them with thinly sliced radishes, a few horseradish sprouts, 2-3 small waxflowers if desired, and a sprinkle of poppy seeds.
Notes
Nutrition per serving (1 Deviled Egg):
Calories: 42 kcal
Total Carbs: 1g
Net Carbs: 0g
Fats: 3g
Protein: 3g
Calories: 42 kcal
Total Carbs: 1g
Net Carbs: 0g
Fats: 3g
Protein: 3g
