The perfect 4th of July picnic side dish - Independence Day Deviled Eggs. Hard boiled eggs are colored red and blue then filled with a tangy egg mixture.
I love the 4th of July and whipping up red, white and blue dishes in my kitchen is just so much fun. I was wondering what to have with our hamburgers and roasted red potato salad and thought about my son's favorite side - deviled eggs.
I remembered my daughter making Easter deviled eggs with food coloring and thought why not make something like that but keep the whites white and add just a little blue and red. Get it - red, white and blue! lol Easy peasy! And, because they were fun to make, I can see doing this with the kids for other holidays too. I'm thinking green for St Patrick's Day, pastel colors for Easter, and red and green for pretty Christmas hors d'oeuvres.
And it all starts with hard boiled eggs.
How to Cook a Hard Boiled Egg
- Gently place raw eggs in a large saucepan and cover with water. The water should be about 1" above the eggs.
- Cover and bring to a boil.
- As soon as the water begins to boil, remove from the heat and let the eggs cook in the hot water.
- Medium eggs take 12 minutes, large eggs take 15 minutes and extra large 18 minutes.
Enjoy!
Try my Bacon Deviled Eggs made with a secret ingredient for ultimate flavor.
Make the best egg salad with a few simple ingredients.
Find more easy holiday recipes here on 2CM!
Red White and Blue Deviled Eggs
The perfect patriotic picnic side dish! Hard boiled eggs are colored red and blue then filled with a tangy egg mixture.
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Servings: 16 deviled eggs
Calories: 71kcal
Ingredients
- 8 large hard boiled eggs
- 1 teaspoon red gel food coloring
- 1 teaspoon blue gel food coloring
- 2 Tablespoons vinegar
- ⅓ cup mayonnaise (add enough so mixture is very creamy)
- 1 teaspoon yellow mustard
- Salt & pepper to taste
- Paprika for garnish
Instructions
- Cook hard boiled eggs, cool in ice water, then peel. (see instructions for how to hard boil eggs above)
- Cut eggs in half lengthwise and remove yolks to a medium bowl.
- Prepare two bowls with 1 cup hot water each, adding 1 teaspoon red food coloring to one and 1 teaspoon blue food coloring to the other. Mix each bowl with 1 Tablespoon vinegar to help with color retention. Stir to dissolve.
- Let egg halves sit for at least 2 minutes or until desired color is reached. Turn often so color is even. Remove with a spoon and let dry.
- To prepare filling, mash yolks with fork then add mayonnaise, mustard, salt and pepper. Use enough mayonnaise so that the mixture is smooth and creamy. The amount of mustard you use will give it a tang so that can also be adjusted to your preferred tastes.
- Pat eggs completely dry before filling. Use a spoon or, for a prettier effect, fill a small sandwich bag with the yolk mixture and snip a hole in one corner. Squeeze the filling into each of the egg halves then garnish with a sprinkle or two of paprika, if desired.
Notes
HOW TO STORE
Store eggs in a single layer in an airtight container in the refrigerator for up to 4 days.
Freezing is not recommended.
Nutrition
Calories: 71kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 64mg | Potassium: 33mg | Fiber: 0.01g | Sugar: 0.3g | Vitamin A: 133IU | Vitamin C: 0.001mg | Calcium: 13mg | Iron: 0.3mg
This post has been updated and was first published on July 1, 2014.
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