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Pastel deviled eggs
Bring on the Easter vibes with this pastel-inspired appetizer.
YIELDS
3
TO
6
Ingredients
- 6 eggs
- 1/3 cup mayonnaise
- 1 tablespoon cornichon, minced
- 1 tablespoon chives, finely sliced
- 1 tablespoon parsley, finely chopped
- 2 teaspoons dijon mustard
- 1 teaspoon smoked paprika
- 2 tablespoons cooked bacon, finely minced
- Salt and pepper to taste
- 1/4 cup crackers, finely crushed
- Blue, red, green, and yellow food colouring
Directions
- Place your eggs in a pot of boiling water and cook for 10 minutes. Remove and transfer to a bowl of ice water right away. Allow to cool then peel (this method makes the shell come off very easily!).
- Once peeled, cut the eggs in half lengthwise and scoop out all of the yolks in a bowl.
- Add the cornichon, chives, parsley, mustard, paprika, and bacon to the bowl. Stir well to combine then transfer to a piping bag and set aside.
- For each colour you would like to make, add one cup of water and a splash of white vinegar to a bowl. Then add only three to four drops of food colouring to the bowl. Have fun experimenting with different pastel shades you can create!
- Add the halved egg whites to the bowl of coloured water and leave submerged for one to two minutes. Remove and allow to dry on a paper towel-lined plate.
- Once dried, pipe the filling into the halved egg whites.
- Garnish with a sprinkling of crushed crackers and an extra pinch of paprika. Enjoy!
