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Red White and Blue Deviled Eggs

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These red, white, and blue deviled eggs are a festive twist on the classic appetizer, featuring creamy yolk filling tinted with patriotic colors. They’re perfect for Fourth of July parties, potlucks, and holiday gatherings.

Ingredients

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • Salt, to taste
  • Black pepper, to taste
  • Red food coloring
  • Blue food coloring
  • Paprika, for garnish (optional)

Instructions

  1. Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
  2. Once boiling, remove from heat, cover, and let sit for 10-12 minutes.
  3. Transfer eggs to an ice bath and cool completely before peeling.
  4. Slice eggs in half lengthwise and remove yolks into a bowl.
  5. Mash yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
  6. Divide the yolk mixture into three portions, leaving one white and tinting the others red and blue with food coloring.
  7. Spoon or pipe the colored mixtures back into the egg white halves in a decorative pattern.
  8. Sprinkle lightly with paprika if desired before serving.

Notes

  • Chilling the eggs before peeling helps ensure smooth whites.
  • Adjust mayonnaise for a creamier or firmer filling texture.
  • Use gel food coloring for more vibrant red and blue shades.
  • Store in the refrigerator and serve within 2 days for best freshness.

Nutrition

Find it online: https://yumfamilyrecipes.com/red-white-and-blue-deviled-eggs/