Colored Deviled Eggs
Colored deviled eggs are always a cheerful surprise at the table. These bright, creamy bites are as fun to make as they are to eat, and they’re perfect for any celebration.
Equipment
- 1 Pot for boiling eggs
- 1 Mixing Bowl
- 1 Knife for halving eggs
- 1 Spoon or piping bag for filling deviled eggs
Ingredients
- 6 large eggs
- 0.25 cup mayonnaise
- 1 teaspoon yellow mustard
- 0.5 teaspoon salt
- black pepper to taste
- 0.125 teaspoon smoked paprika plus more for garnish
- food coloring gel or liquid, in various colors
- 1 teaspoon white vinegar about 1 teaspoon per dye bath
Instructions
- Place eggs in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Transfer to ice water to cool.
- Carefully peel the eggs. Slice each in half and gently remove yolks. In separate cups, make dye baths with water, a few drops of food coloring, and a splash of vinegar. Submerge the egg whites for 5 to 10 minutes until they reach your desired color. Drain and pat dry.
- Mash the yolks in a bowl. Mix in mayonnaise, mustard, salt, pepper, and smoked paprika. Blend until smooth.
- Pipe or spoon the yolk mixture back into the colored egg whites. Sprinkle lightly with extra paprika for garnish.
Notes
Swap mayonnaise for Greek yogurt for a tangier filling, or use regular paprika if you prefer. Use gel food coloring for brighter hues, and be gentle with dyed whites. Chill eggs before serving for the best colors. Leftovers last up to 2 days, chilled.