Romantic Valentine’s Day Deviled Eggs: A Beautiful Appetizer for the Special Day
Valentine’s Day is all about sharing love, and what better way to do that than with these beautiful, tasty deviled eggs? With a pop of color from beet juice or food dye and elegant garnishes like radishes and wax flowers, these eggs are as charming as they are delicious. Easy to make and perfect for beginners, this recipe adds a festive touch to your celebration without any complicated steps. Whether you’re cooking for your partner or friends, these deviled eggs will make your Valentine’s Day extra special.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 deviled eggs 1x
- Category: Appetizer
- Method: Boiling, Mixing, Garnishing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 6 large eggs
- 1 tbsp. mayo
- 1½ tsp. spicy brown mustard
- 1 tsp. sour cream
- 1 drop red food dye (or a few drops of beet juice for a more natural alternative)
- 2 tbsp. horseradish sprouts (for garnish)
- 5 small radishes (thinly sliced, for garnish)
- Waxflowers (enough to garnish each egg with 2-3 small blossoms)
- Salt & pepper (to taste)
- Poppy seeds (a sprinkle, for garnish)
Instructions
- Boil the Eggs
Place the 6 large eggs in a pot of cool water, ensuring the eggs are fully submerged. Turn the heat to medium-high and bring the water to a boil. Once the water starts boiling, reduce the heat slightly and let the eggs cook for 20 minutes. This will ensure that the yolks are fully cooked but still have a creamy texture. After the 20 minutes, transfer the eggs into a bowl of cold water for 10 minutes. This will stop the cooking process and make the eggs easier to peel. - Peel the Eggs
Once the eggs are cool, gently tap them on the countertop to crack the shell. Start peeling from the wider end of the egg, as this tends to be where the air pocket is located. Be careful when peeling to avoid tearing the egg whites. If the peel is stubborn, you can run the eggs under cold water to help remove the shell more easily. - Slice the Eggs
Using a sharp knife, carefully slice each egg in half horizontally. This creates a sturdier base for the deviled eggs and prevents them from tipping over when served. Gently remove the yolks by either pushing them out with your fingers or carefully tapping them so they slide out. - Prepare the Filling
Push the yolks through a fine mesh strainer into a mixing bowl. This step ensures the yolks are smooth and free of lumps. Once strained, add the mayo, spicy mustard, sour cream, red food dye (or beet juice), and a pinch of salt and pepper. Mix everything together until you achieve a smooth, creamy consistency. - Fill the Eggs
To achieve a more elegant presentation, use a pastry piping bag fitted with a decorative tip. Fill the piping bag with the yolk mixture and carefully pipe it into the center of each egg white. If you don’t have a piping bag, you can use a small spoon to fill the eggs, though the piping method will give them a more refined appearance. - Garnish with Love
To finish, top each deviled egg with a few thin slices of radish, a small sprig of horseradish sprouts, and 2-3 waxflower blossoms. Add a light sprinkle of poppy seeds for extra visual appeal and flavor. The combination of colors and textures will make these deviled eggs look like little works of art on your plate.
Notes
- Peeling the Eggs: If you find that your eggs are difficult to peel, they might be too fresh. Older eggs tend to peel more easily, so if you can, buy eggs a few days ahead of time. If your eggs do tear or break while peeling, don’t worry—just trim the edges and use them anyway!
- Filling the Eggs: If the filling seems too thick or hard to pipe, add a little more mayo or sour cream to loosen it up. If it’s too runny, simply add a bit more yolk or mustard to thicken it.
- Smooth Filling: For the smoothest filling, ensure that you push the yolks through a fine mesh strainer to break up any lumps. This will make your deviled eggs look polished and professional.
- Garnishing: When garnishing, be sure to use fresh ingredients, as they will elevate the flavor and appearance of the dish. If you don’t have waxflowers, edible flowers like pansies or nasturtiums also make a beautiful garnish.