Get ready to transport your taste buds to a tropical paradise with the most unexpected and mouthwatering appetizer you'll ever encounter! These Pina Colada Deviled Eggs are about to revolutionize your party snack game, blending the classic comfort of deviled eggs with the irresistible flavors of a tropical cocktail. Imagine biting into a creamy, zesty egg topped with hints of pineapple and coconut – it's like a vacation for your mouth that will have your guests begging for the recipe!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Tropical
Serves: 12 servings
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup crushed pineapple, drained
- 1 tablespoon coconut cream
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Begin by placing the 6 large eggs in a saucepan and covering them with cold water. Ensure the water is about an inch above the eggs.
- Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan with a lid and remove it from heat. Let the eggs sit in the hot water for about 12 minutes.
- After 12 minutes, carefully transfer the eggs to an ice bath (a bowl filled with ice and cold water) to stop the cooking process. Let them cool for about 5 minutes.
- Once the eggs are cool, gently tap each egg on a hard surface to crack the shell, then peel the eggs under running water to make the process easier. Pat the peeled eggs dry with a paper towel.
- Slice each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl. Place the egg whites on a serving platter.
- To the bowl with the yolks, add 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1/4 cup crushed pineapple (drained), and 1 tablespoon coconut cream. Season with salt and pepper to taste.
- Using a fork, mash the yolk mixture until it's smooth and well combined. If you prefer a creamier filling, you can use a hand mixer to blend the mixture until smooth.
- Using a spoon or a piping bag, fill each egg white half with the yolk mixture, mounding it slightly on top.
- Once all the egg whites are filled, garnish each deviled egg with a sprinkle of chopped parsley for a fresh touch.
- Serve the Pina Colada Deviled Eggs immediately, or refrigerate them until ready to serve. Enjoy this tropical twist on a classic appetizer!
Tips
- For the smoothest filling, use room temperature eggs and make sure to drain the crushed pineapple thoroughly to prevent a watery mixture.
- To get perfectly cooked eggs, use the time-tested method of removing the pan from heat and letting eggs sit covered – this prevents overcooking and those dreaded green rings around the yolks.
- For a professional look, use a piping bag or a zip-lock bag with the corner cut off to fill the egg whites. This creates a neat, elegant presentation.
- If you want extra tropical flair, consider topping with a small piece of fresh pineapple or a sprinkle of toasted coconut flakes.
- These deviled eggs can be prepared up to a day in advance, making them perfect for party planning. Just keep them covered and refrigerated until serving time.
- For a lighter version, you can substitute Greek yogurt for some of the mayonnaise without compromising too much on creaminess.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 2g
Protein: 6g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 170mg
