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Colored Deviled Eggs

A fun and vibrant twist on classic deviled eggs, perfect for Easter celebrations or festive gatherings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon mustard
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)
Dyeing Ingredients
  • Food coloring (various colors) Use vinegar in the dye mixture to help the color stick better.

Method
 

Preparation
  1. Place the eggs in a pot and cover them with cold water. Bring the water to a boil.
  2. Once boiling, remove the pot from heat and cover it. Let the eggs sit for 12 minutes.
  3. Carefully transfer the eggs to a bowl of ice water. Let them cool for about 10 minutes.
  4. While the eggs are cooling, mix food coloring with water in separate bowls to create different colors.
  5. Once cooled, peel the eggs gently under running water to make it easier.
  6. Dip each peeled egg into the color mixtures. Leave them for a few minutes until they reach your desired hue. Rinse them lightly and let them dry on a paper towel.
Filling
  1. Cut each colored egg in half and scoop out the yolks into a bowl. Mash the yolks.
  2. Mix in mayonnaise, mustard, salt, and pepper.
Assembly
  1. Spoon or pipe the filling back into the egg whites.
  2. Add fresh herbs on top for a nice touch, if desired.

Notes

These eggs are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days. Experiment with natural dyes like beet juice or spinach for different shades.