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Pink Deviled Easter Eggs!

April 5, 2012

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 become 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.

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.

“Deviling” Eggs:

  • 6 Egg Yolks
  • 2 tb Mayo
  • 1 ts Mustard (any kind will do)
  • 1/2 ts Sugar
  • 1/2 ts white Vinegar
  • S & P

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.

Happy Easter & Happy Eatin’!

XOXO
Your Squishy Monster =D

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One Comment
  1. Such a great idea!!!!!

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