These colorful and festive Red, White, and Blue Deviled Eggs are a delightful twist on a classic appetizer. Perfect for any patriotic celebration, these deviled eggs are sure to impress your guests.
Deviled eggs are the ultimate crowd-pleaser—simple to make, incredibly tasty, and always the first to disappear at any party or picnic. With their creamy filling and hint of tangy spice, these bite-sized treats have stood the test of time as a go-to appetizer for everything from family holidays to backyard barbecues.
The base of this classic dish starts with hard-boiled eggs, carefully halved and scooped to make room for a rich, flavorful filling. The yolks are mashed until smooth, then blended with a few simple ingredients: mayonnaise for creaminess, mustard for a zesty bite, and a splash of vinegar or lemon juice for brightness. Salt and pepper are essential, and a touch of paprika adds both color and subtle warmth.
What makes deviled eggs truly special is their versatility. You can stick with the traditional preparation or get creative with mix-ins like chopped pickles, fresh herbs, or a dash of hot sauce. Garnishing with a sprinkle of smoked paprika, chives, or even crispy bacon crumbles can take them to the next level and add a little visual flair.
Despite their elegant appearance, deviled eggs come together quickly and easily, especially if you prep the eggs in advance. They’re best served chilled, making them a refreshing appetizer option, especially in warmer months. Use a piping bag or a small spoon to neatly fill the egg whites for a polished look that’s sure to impress guests.
Whether you’re making them for a formal event or just craving a nostalgic snack, deviled eggs offer the perfect bite—creamy, savory, and satisfyingly simple. They’re proof that sometimes, the classics really are the best.
Ingredients
- 12 eggs large
- 1/2 cup mayonnaise
- 2 tsp white vinegar
- 2 tsp yellow mustard
- 1/4 tsp salt
- Red and blue food coloring
- paprika for garnish
- chives Chopped, for garnish
Instructions
- Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs.
- Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute.
- Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Remove the shells from the eggs and slice each egg in half lengthwise.
- Remove the yolks and place them in a medium-size mixing bowl.
- Set the whites aside on a serving platter.
- Mash the yolks into a fine crumble using a fork.
- Add mayonnaise, vinegar, mustard, and salt, and mix until smooth.
- Divide the egg whites into two bowls. Add red food coloring to one bowl and blue food coloring to the other until desired colors are reached.
- Carefully place the colored egg whites onto a serving platter.
- Using a spoon or piping bag, evenly disperse the egg yolk mixture into the egg whites.
- Garnish with a sprinkle of paprika and chopped chives.
- Refrigerate until ready to serve.
