Description
These Colored Deviled Eggs add a fun and festive twist to a classic appetizer. Bright, colorful, and easy to make, they’re perfect for Easter, baby showers, or any party. The creamy, tangy filling made with mayo, mustard, and pickles pairs perfectly with the vibrant egg whites for a delicious and eye-catching dish.
Ingredients
Scale
For the Deviled Egg Filling:
- 12 large eggs
- ½ cup mayonnaise (or Greek yogurt)
- 2 teaspoons pickle juice (or apple cider vinegar)
- 2 teaspoons yellow mustard
- 4 tablespoons finely chopped dill pickles
- Salt and pepper to taste
For the Egg Dye:
- 6 ounces water per cup
- 1 teaspoon white vinegar per cup
- Food coloring (gel-based or liquid)
Instructions
- Hard-Boil the Eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 12 minutes. Transfer to an ice bath, then peel.
- Prepare the Dye: In separate cups, mix water, vinegar, and food coloring. Stir well.
- Color the Egg Whites: Soak peeled eggs in the dye for at least 10 minutes or until the desired color is reached. Let them dry on paper towels.
- Make the Filling: Cut eggs in half, remove yolks, and mash them with mayo, mustard, pickle juice, and chopped pickles. Season with salt and pepper.
- Assemble: Pipe the yolk mixture into the colored egg whites. Garnish with paprika or extra pickles if desired. Serve and enjoy!
Notes
- Use gel food coloring for more vibrant colors.
- Let eggs fully dry before filling to prevent color bleeding.
- Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American