Colored Deviled Eggs Recipe (Easter Special)
Transform classic deviled eggs into vibrant, edible art! These colorful bites feature creamy yolk filling nestled in dyed egg whites, perfect for holidays, parties, or festive snacking.
Ingredients
- 12 large eggs: Base for the dish.
- ½ cup mayonnaise: Adds creaminess.
- 1 tsp Dijon mustard: Provides tangy depth.
- 1 tsp white vinegar: Brightens flavor and aids dye absorption.
- Salt & pepper: To taste.
- Liquid/gel food coloring: For dyeing egg whites 4–6 colors recommended.
- Toppings: Paprika chives, bacon bits, or herbs (optional).
Instructions
- Hard-boil eggs: Cover eggs with cold water in a pot. Bring to a boil, remove from heat, cover, and let sit 12 minutes. Transfer to an ice bath to cool.
- Peel and halve: Gently peel eggs under cold water. Slice lengthwise, remove yolks, and place yolks in a bowl.
- Make filling: Mash yolks with mayo, mustard, vinegar, salt, and pepper until smooth.
- Dye whites: Mix ½ cup water + 1 tsp vinegar + food coloring in bowls. Soak egg white halves for 5–10 minutes. Pat dry.
- Fill & garnish: Pipe or spoon filling into dyed whites. Top with paprika, herbs, or bacon.
Notes
Gel food coloring gives brighter hues than liquid.
Add 1 tsp vinegar to dye baths for better color adhesion.
Store assembled eggs in the fridge for up to 2 days (cover with damp paper towels to retain moisture).