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Stuffed Pink Eggs

Delightful stuffed pink eggs filled with a creamy savory mixture, perfect for family gatherings or as an appetizer.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Egg Filling Ingredients
  • 6 large eggs 6 large eggs The heart of this dish, the eggs should be fresh for the best flavor.
  • 2 tablespoons 2 tablespoons mayonnaise Use homemade for an extra touch of love.
  • 1 teaspoon 1 teaspoon Dijon mustard Adds a zesty kick—feel free to swap with a sweeter mustard if desired.
  • Salt and pepper to taste Essential for enhancing all the flavors.
  • Pink food coloring A small amount will give the eggs a lovely blush. Natural beet juice is a great substitute.
  • Chives or parsley for garnish Fresh herbs add a pop of color and freshness—feel free to swap spinach with kale.

Method
 

Preparation Steps
  1. Boil the Eggs: Place your eggs in a pot, cover them with water, and bring to a boil. Once boiling, cover the pot and let it sit for 10-12 minutes.
  2. Cool and Peel: Transfer the eggs to an ice bath for a few minutes to cool quickly and then peel the shells off gently.
  3. Coloring the Eggs: To create the pink hue, place a few drops of pink food coloring in a bowl of water, and lower the peeled eggs into the bowl. Let them soak for about 5 minutes.
  4. Prepare the Filling: Halve the cooled eggs, scoop out the yolks into a mixing bowl, and add mayonnaise, Dijon mustard, salt, and pepper. Mix until smooth.
  5. Stuff the Eggs: Spoon or pipe the yolk mixture back into the egg whites.
  6. Garnish: Sprinkle with chopped chives or parsley for a fresh finish.

Notes

Short-term storage: Store leftover Stuffed Pink Eggs covered in the fridge for up to 3 days. These can be enjoyed cold or warmed briefly in the microwave.