Easter Deviled Eggs are a must have for your dinner appetizer!
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Everyone loves deviled eggs. I wanted to make something different this year for Easter. Everyone does the chick eggs so I thought hmm… what if I made carrot ones?!
I’m sure someone has thought of this before. I honestly hadn’t, so I set out to develop my own version. It was a little challenging getting the orange color. I wanted to do it naturally but ended up having to use food coloring unfortunately.
I try to stay away from all food colorings, but for Holidays or Birthdays I will make an exception.
How to make Easter Carrot Deviled Eggs
These Easter Carrot Deviled Eggs are really simple. There is just an extra few steps more than a classic deviled egg. I didn’t even use a piping bag for these, just a simple sandwich ziplock bag. I was happy with the end result and there was no extra clean up!
- First you are going to start by halving your boiled eggs and placing the yolks into a bowl.
- Then you are going to add all your ingredients except the food coloring.
- Once your mixture is nice and creamy start adding in the food coloring in a 1-1 ratio.
- I typically start with a couple drops of each and then keep increasing until I get the color I want.
- With the remaining mixture place into a zip lock bag and cut the corner pretty small.
- Then you are going fill the hollowed out portion of the egg with the mixture.
- Pipe on top of the eggs in a zig zag motion.
- Add a sprig of parsley on top for leaves.
Easter Deviled Eggs
Ingredients
- 6 Whole Boiled Eggs
- 2½ Tbsp Mayo
- 1 Tsp Spicy Brown Mustard (Or any Mustard)
- 2 Tsp Dill Relish
- ¼ Tsp Sea Salt
- 7 Drops Red Food Coloring
- 7 Drops Yellow Food Coloring
- 1 Bunch Fresh Parsley
Instructions
- Cut your boiled eggs in half and scoop out yolks into a bowl.
- Using a fork mash the yolks up as finely as you can.
- Add mayo, mustard, relish and salt and mix well.
- Add your food coloring and mix well. (See notes)
- Spoon a little of the deviled egg mixture into the egg to fill the whole. It does not have to be completely full. (See picture above the recipe.)
- Once filled, put the rest of your mixture into a sandwich ziplock bag.
- Starting at the wide end of the egg, pipe the mixture in a zig-zag pattern slowly making it smaller into the shape of a triangle.
- Finish with one leaf of parsley at the top.
