Colored Deviled Eggs (5 Ingredients!)
These stunning 5 ingredient Colored Deviled Eggs are perfect for your Spring or Easter celebration. The recipe takes a regular deviled egg and transforms it into a beautiful colored egg by simply dying the white with food coloring and vinegar.
Servings: 18 servings
Calories: 49kcal
Ingredients
- 9 large hard boiled eggs peeled
- 1/3 cup mayonnaise
- 1 tablespoon dijon mustard
- Salt and White Pepper to taste
- Food Coloring - 3 Colors see tips for natural versus artificial amounts
- 3 teaspoons white distilled vinegar
Instructions
- Halve the boiled eggs, remove the yolks, and place the yolks in a separate bowl. Cover and refrigerate the yolks while dying the egg whites.
- Fill three 2-cup size bowls with 1 1/2 cups water each. To each bowl, add 1 teaspoon vinegar. Depending on the amount of color you want for the egg whites, add 10-20 drops of natural food coloring. (Artificial dye/food coloring is more concentrated in color versus natural dye varieties, so less than 5-10 drops should be sufficient.) Stir until well combined.
- Place 6 egg whites in each bowl. Let the egg whites soak in the colored water for 20-30 minutes, or until they reach your desired color intensity. Add more drops if they’re not at your desired color.
- Once colored, remove the egg whites from the colored water, and gently pat dry with paper towels.
- Mash the egg yolks with a fork until smooth. Add mayonnaise, dijon mustard, salt, and white pepper. Mix until well combined and creamy.
- Place the egg whites on a serving tray. Spoon or pipe the egg yolk mixture into the egg whites.
Video
Notes
Expert Tips and Variations
- Natural vs. Artificial Dye: Natural dye like I used will take 10-20 drops, depending on how strong you want the color of your egg whites. Artificial will take less than 5-10, and again, depends on how dark you want your eggs. Simply drain when they’ve reached your desired color.
- Peel the hardboiled eggs while warm: Allow the eggs to cool until warm in an ice bath then crack the shell and peel while the eggs are warm for an easier process. Rinse the eggs under water once the shell is cracked to help release any stuck pieces of as well.
- Crack hard boiled eggs correctly: There’s a secret technique when it comes to cracking hardboiled eggs. Gently tap both rounded ends of the eggs to release the shell. Next, gently roll the whole egg against the countertop to crack the rest of the shell. Easily peel off the shell pieces and repeat.
- Use a piping bag for easy filling: Make sure you use a piping bag or a ziptop bag with the corner cut off for easy filling of the eggs with the egg yolk mixture.
- Other flavors to customize the filling:
- BLT: Add paprika, mayonnaise and mustard to the filling. Garnish the egg with a cherry tomato and bacon bit.Spicy: Add cayenne pepper, hot sauce, or minced jalapeno to the filling for a little kick.
- Crab: Stir in fresh lump crabmeat and paprika to the yolk filling, Garnish with chives.
- Make Ahead: Simply boil and peel the hard boiled eggs up to 3 days in advance. Make the egg yolk filling up to 3 days in advance as well. Then just dye and dill the egg whites the day of your gathering. Store in the refrigerator lightly covered with plastic wrap before serving.
- Leftovers: Store any leftover deviled eggs in an airtight container in the fridge for up to 4 days. I don’t recommend freezing the eggs since it will change the texture and consistency of the recipe.
Nutrition
Calories: 49kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 94mg | Sodium: 74mg | Potassium: 34mg | Fiber: 0.04g | Sugar: 0.4g | Vitamin A: 133IU | Vitamin C: 0.003mg | Calcium: 13mg | Iron: 0.3mg
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