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A vibrant plate of Colored Deviled Eggs showcasing an array of bright colors.

Colored Deviled Eggs

Bright, fun, and easy to prepare, Colored Deviled Eggs are a delightful twist on the classic appetizer that will impress your guests at any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 eggs
Course: Appetizer, Party Food, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

For the eggs
  • 6 pieces hard boiled eggs, peeled and halved
For the dye
  • 1 cup warm water About half a cup per dye cup.
  • 1 teaspoon white vinegar Essential for color adhesion.
  • As needed food coloring In your favorite shades.
For the filling
  • 3 tablespoons mayo Add more for extra creaminess.
  • 1 teaspoon yellow mustard
  • Salt and pepper To taste.
  • Optional a tiny pinch of paprika, pickle juice, or a dash of hot sauce For flavor variations.

Method
 

Preparation
  1. Place eggs in a single layer in a pot and cover with cold water by about an inch. Bring to a gentle boil.
  2. Turn off the heat, cover the pot, and set a timer for 10 to 12 minutes.
  3. After cooking, move the eggs into an ice bath for at least 10 minutes.
  4. Once cooled, peel the eggs and pat them dry.
Dyeing the Egg Whites
  1. In small cups, mix warm water, vinegar, and food coloring to create dye.
  2. Drop egg white halves into the dye and soak for 3 to 8 minutes, depending on desired color intensity.
  3. Remove from dye and place on a paper towel to dry.
Making the Filling
  1. Mash yolks in a bowl with mayo, mustard, salt, and pepper until creamy.
  2. Adjust mayo to achieve desired creaminess.
Assembly
  1. Fill the dyed egg whites with the yolk mixture using a spoon or piping bag.
  2. Garnish with paprika, chopped herbs, or seasoning as desired.

Notes

Let the egg whites dry before filling to avoid sogginess. Use warm water for stronger dye colors. Store leftovers in an airtight container in the fridge for up to 2 days.