Red, White and Blue Deviled Eggs

  • Recipe By
  • Published Jul 2nd
  • Ready In1h
  • Servings16
  • Calories55
These are a great Fourth of July appetizer! They're a bit fussy to make, but the colorful presentation is so fun, it's worth it. Spicy horseradish and smoked Spanish paprika give these deviled eggs a bit of a kick. This recipe scales easily; just be sure to go easy on the salt amount and season to your tastes.

Red, White and Blue Deviled Eggs Ingredients

The following are the ingredients needed to make delicious Red, White and Blue Deviled Eggs for 16 servings:

  • 3 drops red gel food coloring
  • 2/3 cup water, or as needed
  • 2 drops blue gel food coloring
  • toothpicks
  • 8 hard-cooked eggs, peeled
  • 2 1/2 tablespoons mayonnaise
  • 1 tablespoon hot prepared horseradish
  • 1 teaspoon rice vinegar
  • 1/8 teaspoon salt, or to taste
  • 1 pinch fresh-ground black pepper
  • 1/4 teaspoon smoked hot paprika
  • 1 teaspoon snipped fresh chives (optional)

Red, White and Blue Deviled Eggs Cooking Instructions

  • Prep30m
  • Cook-
  • Ready In1h

To cook Red, White and Blue Deviled Eggs, you need about 30 minutes of preparation time. The following are the steps to cook Red, White and Blue Deviled Eggs easily:

  1. 1 Combine red food coloring and 1/3 cup water in a ramekin or small bowl; do the same with the blue food coloring in a separate ramekin.
  2. 2 Gently insert 3 or 4 toothpicks about 1/4-inch deep through the center of an egg and balance it so that one end is dipped in one of the dyes. (Don't pierce the eggs too much, or they'll break after you halve them). Let stand for 5 to 10 minutes, depending upon how strong you like the colors. Dip the other end of the egg in the other dye so the eggs have red, white, and blue bands. Dye the rest of the eggs and let dry on paper towels.
  3. 3 Slice colored eggs in half lengthwise and set the whites aside on a serving platter. Push the yolks through a sieve into a bowl or use a potato ricer.
  4. 4 Mix mayonnaise, horseradish, rice vinegar, salt, and pepper into the yolks and stir until smooth. Taste and adjust seasoning. Transfer filling into a piping bag fitted with a large star tip.
  5. 5 Pipe filling into each egg white half. Place smoked paprika in a fine mesh strainer; hold the strainer over each egg half and tap gently to dust with paprika. Sprinkle deviled eggs with chives. Chill until ready to serve.

Notes

  • Cook's Notes:
  • It took me about half an hour to dye the eggs, but you could speed up the process if you want to use multiple dishes and use more food coloring.
  • I sometimes add a pinch of pimentón to the filling as well as sprinkling it on top for a garnish.
  • I use my pressure cooker for steaming the eggs; it's my favorite method, because it makes them easy to peel. I chill them for about 10 minutes in the ice bath. Get the recipe for Pressure Cooker Hard-Boiled Eggs.

Nutrition Facts

Per Serving: 55 calories; 4.4 grams of fat; 0.5 gram of carbohydrates; 3.2 grams of protein; 107 milligrams of cholesterol; 65 milligrams of sodium.

  1. Jun 25th 2019

    loved these!