Colored Deviled Eggs

Colored Deviled Eggs

Ingredients

• 12 large eggs

• 1/2 cup mayonnaise

• 1 teaspoon yellow mustard

• 1 teaspoon white vinegar or lemon juice

• Salt and black pepper, to taste

For Coloring

• Food coloring (any colors you like)

• Water

• 1 tablespoon white vinegar per color

Optional Garnish

• Paprika

• Chives

• Parsley

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Instructions

1. Boil the eggs
   Place eggs in a pot and cover with water. Bring to a boil, then turn off heat, cover, and let sit for 10–12 minutes.
   Transfer to ice water and cool completely.

2. Peel and halve
   Peel eggs and slice in half lengthwise.
   Carefully remove yolks and place them in a bowl. Set egg whites aside.

3. Color the egg whites
   In separate bowls or cups, add:

   • 1 cup water

   • 1 tablespoon vinegar

   • 10–20 drops food coloring (more drops = deeper color)

   Place egg whites into the dye and soak for 5–15 minutes until desired color is reached.
   Remove and place on paper towels to dry.

4. Make the filling
   Mash yolks with mayonnaise, mustard, vinegar or lemon juice, salt, and pepper until smooth and creamy.

5. Fill the eggs
   Spoon or pipe the yolk mixture into the colored egg whites.

6. Garnish & chill
   Sprinkle with paprika or herbs if desired.
   Refrigerate at least 30 minutes before serving.

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Tips

• Pastel colors: use fewer drops of food coloring.

• Bold colors: let egg whites soak longer.

• Gel food coloring gives brighter shades than liquid.

• Don’t color the yolk mixture—it stays classic and creamy inside.