Colored Deviled Eggs
Colored deviled eggs are bright, fun, and impossible to resist at any gathering. They bring a pop of color to your table and a smile to everyone’s face, making celebrations feel just a bit more special.
Equipment
- 1 Pot for boiling eggs
- 1 Small bowls for coloring baths
- 1 Spoon or piping bag to fill eggs
Ingredients
- 12 large eggs
- 0.5 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tsp lemon juice or apple cider vinegar
- 0.25 tsp salt
- 0.25 tsp black pepper
- 1 food coloring gel or liquid, assorted colors
- 1 tbsp white vinegar per coloring bath
- 1 cup water per coloring bath
- fresh chives or dill for garnish (optional)
Instructions
- Carefully place eggs in a pot of cold water, bring to a boil, then simmer for 10 minutes. Cool in ice water and peel.
- In small bowls, mix a cup of water, one tablespoon of white vinegar, and several drops of your favorite food coloring.
- Halve the peeled eggs and gently remove the yolks. Place the white halves into the colored water baths for 5-10 minutes, then dry on a paper towel.
- Mash the yolks with mayonnaise, mustard, lemon juice, salt, and pepper until smooth and creamy.
- Spoon or pipe the yolk mixture back into the colored whites. Garnish with chives or dill if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Do not freeze. These are best enjoyed chilled and fresh, so fill just before serving for the best texture.