Party Food

Colorful Deviled Eggs

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Deviled eggs are a Easter staple, so why not bring some Easter colors into the mix with Colorful Deviled Eggs?! (1)

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Now, I’m going to warn you: these Colorful Deviled Eggs are going to disappear from your table fast, so make sure that you make lots! I was really surprised at how popular these were, considering that my kids could give-or-take regular, plain-Jane deviled eggs.

Usually, I make my Deviled Eggs the same way that I make my healthy egg salad – using olive oil to replace the mayonnaise, but I decided that the colors were enough of a variance from tradition for this year. Next year though, I’m coloring the eggs and using olive oil!

These Colorful Deviled Eggs would be a great feature at an Easter party, or really any party where whimsy and snacks are invited! It would be cute to do blue and pink versions for baby showers, or match the colors to your party’s color scheme.

color devilled eggs (1)

colorful (1)


Colorful Deviled Eggs

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  • Dozen eggs
  • 1/2 cup mayonnaise
  • 2 teaspoons paprika (sweet, preferably)
  • 2 teaspoons mustard powder
  • Generous pinch of good-quality sea salt
  • Pepper, to taste
  • Food dye
  • 1/4 to 1/2 cup vinegar (depending on how many colors you are doing)


  1. Start off by hard-boiling your eggs. If you’ve never done this (successfully) before, basically you place all of your eggs in cold water – covering them by about an inch. Bring to a boil over medium-high heat and then remove the pot from the burner. Let the eggs sit in the hot water for about 10 minutes before draining.
  2. Gently tap each of the eggs with a knife to break the shells and then peel off. I usually have the best results when I peel the eggs under water – filling a medium-sized bowl with warm water and immersing the egg and my hands in it.
  3. Once you have removed all of the shells from the eggs, slice the eggs in half and scoop the yolks out from the whites – they should remove very easy.
  4. Place the halved egg whites in small containers – one for each color of eggs you plan to make – add 1/4 cup of vinegar and then cover with water. Add a couple drops of food dye to each container. Place in the fridge.
  5. Meanwhile, mash the yolks with the mayonnaise and seasonings. Scoop the mixture into a piping bag and refrigerate until ready to fill the egg whites.
  6. I let my eggs set for about 3-4 hours to achieve their vibrant hue – if you’d like more pastel-colored eggs, use less dye or allow them to steep for less time.
  7. Remove the egg whites from their vinegar-color baths, snip off the corner of the piping bag, and add dollops of the yolk mixture back into each of the eggs. As an extra garnish, you may want to sprinkle with a bit of extra paprika or sea salt.


  • Calories: 1662
  • Sugar: 5
  • Sodium: 1702
  • Fat: 142
  • Saturated Fat: 32
  • Unsaturated Fat: 103
  • Trans Fat: 0
  • Carbohydrates: 10
  • Protein: 78
  • Cholesterol: 2278

If you haven’t planned the rest of your Easter spread yet, check out my recipes for Honey-Caramel Ham & Mayo-free Caesar Salad.

Get set for Spring baking with these sources gathered by the crew at Spaceships and Laser Beams.

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