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.
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
