Tender and creamy deviled eggs dyed for the 4th of July! These Red, White, & Blue Colored Deviled Eggs are easy to make and will be a hit at your party!
More easy appetizers your guests will love include our cucumber sandwiches, chicken salad pinwheels, and sugared prosecco grapes.
Red White and Blue Colored Deviled Eggs
Aaah, deviled eggs – served for parties, holidays, brunch, and loved by millions. They’re that perfect little bite that is always a crowd pleaser.
What are deviled eggs? They consist of hard boiled eggs that have been cut in half with the yolks removed. The creamy filling is then combined with a few simple ingredients, usually mayonnaise, mustard, vinegar, and seasonings, and spooned back into the egg white shells. They’re a little sweet and tangy, creamy, and amazing.
For this recipe, we took our perfect hard boiled eggs and our classic deviled eggs recipe and gave them a colorful red, white, and blue look for the 4th of July! Aren’t these fun?!
Ingredients Needed
The filling can be made with so many different mix-ins, but you just can’t go wrong with the classic flavors. For this colored deviled eggs recipe you’ll need the following ingredients:
(Scroll down to the detailed printable recipe card for exact measurements.)
- Large eggs
- Mayonnaise
- Mustard
- Kosher salt, black pepper, and cayenne pepper
- Pickle relish, optional but highly recommended
- Smoked paprika, for dusting
- Water and Vinegar
- Red and blue food coloring
How to Make Colored Deviled Eggs
This beloved appetizer is very easy to make in only a few simple steps. Here’s a summary:
(Scroll down to the detailed printable recipe card for exact measurements.)
- Start with making 12 hard boiled eggs, cool, and peel them.
- Cut them in half and scoop out the cooked yolk.
- Dye 8 egg white shells blue and 8 of them red (leaving 8 of the shells white.)
- Mix the yolk with the mayo, mustard, pickle relish, and seasonings.
- Evenly distribute the yolk mixture back into the hollowed out egg white shells.
- Garnish with paprika, serve, and enjoy!
Make Ahead and Storage
- Can you make deviled eggs ahead of time? Deviled Eggs can be prepared 1-2 days in advance. In my humble opinion, though, you shouldn’t assemble them until close to the time you’ll be serving them. They taste the best fresh! So, prepare your eggs and yolk mixture, but keep them separate (egg white halves wrapped well in plastic wrap so they don’t dry out and the colors don’t bleed onto each other. And the yolk mixture sealed in an airtight container – everything refrigerated!) Then fill the hollowed out egg whites before you’ll be eating them. It doesn’t take long.
- How long are deviled eggs good for? Once assembled they should be consumed within 2 days.
- How to transport deviled eggs. I like to use a deviled egg tray to prevent the eggs from moving around or getting messy.
More 4th of July Recipes:
- Red White Blue Jello Poke Cake
- 4th of July Caramel Corn
- Red White and Blue Muddy Buddies
- Frozen Chocolate Banana Pops
- Dessert Fruit Kabobs
- Red White and Blue Cheesecake Parfaits
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Red, White, & Blue Colored Deviled Eggs
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons mustard
- 1 tablespoon pickle relish (dill or sweet), optional
- 1/2 teaspoon kosher salt
- few grinds of black pepper
- pinch cayenne pepper
- smoked paprika , for dusting, optional
- 2 cups water , divided
- 2 tablespoons vinegar , divided
- red and blue food coloring
Instructions
- Make the hard boiled eggs:Gently place the eggs in a single layer at the bottom of a medium pot. Fill with cold water to cover eggs by 1-2 inches. Heat the pot on high and bring the water to a rolling boil. Once it starts boiling, turn off the heat, remove the pan from the burner, cover, and let sit for 12 minutes.Using a slotted spoon, transfer the eggs to a large bowl of ice water and let cool until just slightly warm, about 4-5 minutes. (This will cool them quickly and prevent further cooking, plus make them easier to peel.)When the eggs are cool to the touch, peel by gently tapping the eggs on the countertop so they’re crackled all over, rolling eggs between your hands to loosen the shell. Holding the egg under cold running water, start peeling at the large end where the air pocket is.
- Slice the eggs in half lengthwise. Carefully remove the yolks from the eggs and place them into a medium mixing bowl. Using a fork, mash the yolks until it resembles very fine crumbs. Add in the mayonnaise, mustard, pickle relish (if using), salt, pepper, and cayenne, and mix well until it’s completely smooth. Spoon mixture into a plastic ziploc bag, drawing the mixture toward one corner. Set aside.
- Divide the water and vinegar into two cups. In one cup, add 10-15 drops of the blue food coloring and add 20-25 drops of the red food coloring, and stir them well. Drop 4 egg halves into each cup of dye and allow them to sit until they reach your desired color, about 1 minute. Remove them to a plate lined with paper towels. Repeat this with 4 more eggs in each color – you should have 8 red and 8 blue, and 8 white that weren't colored.
- Cut off a small piece of the corner of the ziploc bag with the creamy egg yolk mixture, and evenly pipe into each egg white half and colored egg white halves.
- Garnish with a sprinkle of smoked paprika, if desired. Serve and enjoy!
