Pink Deviled Eggs

February 10, 2023

A FEW TIPS!

1. JUST USE A TINY AMOUNT OF PINK DYE.

In fact, you might want to put a drop on a plate and use a toothpick to introduce the dye a fraction of a drop at a time and stir, because a single drop might be too much.

2. DON’T FILL YOUR EGGS UNTIL A HALF HOUR BEFORE YOU SERVE THEM.

The filling tends to dry out and starts looking quite un-appetizing after a half hour, even if they’re in the fridge. Store the filling in a bag or a container with a lid until it’s time to fill the eggs.

3. USE A PASTRY PIPING BAG TO FILL YOUR EGGS.

Pretty please, it makes SUCH a difference! Especially if you’re garnishing with flowers, they just look all the more elegant!

Ingredients:

6 large eggs
1 tbsp. French Farm Collection Pesto Mayonnaise 4oz
1½ tsp L’epicurien Truffle Mustard 7.05oz
1 tsp. sour cream
sprouts – a tiny bunch for garnish
baby’s breath – a tiny bunch for garnish
1 small drop of pink dye

Directions:

Add 6 large eggs to a pot of cool water, just covering the eggs, then place them on the stove and boil them for 20 minutes over MEDIUM-HIGH heat. After 20 minutes, place them in a bowl of cold water for 5-10 minutes.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
Slice the eggs through the center, then, slice a tiny bit off the bottom so they sit perfectly flat. This will prevent them from sliding around the plate.
Carefully remove the yolks. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon. You may sometimes have a little left over, but it’s easier and less damaging to the egg white to try sliding first.
Push the yolks through a mesh strainer. This will break them up and ensure that your filling is perfectly smooth when you mix in your other ingredients.
Gently wash and dry your egg-halves with a paper towel to make them extra perfect.
In a small mixing bowl, mix your egg yolks, 1 tbsp.French Farm Collection Pesto Mayonnaise 4oz, 1 tsp. sour cream, 1½ tsp.L’epicurien Truffle Mustard 7.05oz and a tiny sprinkle of salt & pepper to taste. The measurements of mayo, sour cream and mustard are purposely on the light side so you can customize your texture until perfect. Your consistency should be similar to hummus so give it a taste, and see which sauce you would like to make it a bit more creamy.
Add your dye. You don’t want to add a full drop. Use a toothpick to apply the pink dye little by little so just a teeny tiny amount is added. Stir in the color until you have a perfect light pink.
Once your ingredients are mixed, add your mixture to a pastry piping bag with a nice tip and fill your eggs.
Garnish with sprouts. You can also give them a little sprinkle of paprika, Old Bay seasoning or cayenne pepper, but if you do, make sure to put the spice in your hand and sprinkle, rather than sprinkling directly from the bottle – otherwise you risk over-spicing your pretty little eggs.