Deviled eggs are a Easter staple, so why not bring some Easter colors into the mix with Colorful Deviled Eggs?!
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.
Don’t forget to check out our traditional deviled eggs recipe. And if you have leftover hard boiled eggs, check out our egg salad sandwich recipe – it’s the secret ingredient that makes it so good.
Ingredients You Will Need to Make Colored Deviled Eggs
- dozen eggs
- ½ cup mayonnaise
- 2 teaspoons of paprika, preferably sweet
- 2 teaspoons mustard powder
- food coloring
- ¼ to ½ cups of vinegar depending on the number of colors
- salt and pepper
How to Make these Colorful Deviled Eggs
Now, how do you make these amazingly creamy deviled eggs? The eggs first need to be peeled. Tap each of the eggs gently on a harder surface to break the shells and peel them off. My secret tip to peeling eggs easily is to peel them underwater! Grab a medium-sized bowl, fill it with warm water, and immerse both your hands and the eggs in it. The shells will come right off.
Slice each egg in half and scoop out and set aside the yolks. Prepare small containers for each color by adding the halved whites to each container , add ¼ cups of vinegar and then cover the egg whites with water. Add a few drops the desired color of food dye for each containers and put the containers in the fridge. They should set for about 3-4 hours for a really vibrant coloring. For pastel-colors, use less dye or just let them sit for a shorter amount of time.
While you wait, mash the egg yolks you set aside with mayonnaise and your seasonings of choice. For a healthier version, replace the mayonnaise with olive oil. Transfer this mix into a piping bag, and refrigerate until the egg whites are ready.
Once the egg whites are taken out of their colored egg whites, snip off the piping bag corner and add a dollop the mixtures of yolks back into each of egg halves. This is when i practice a bit of my cupcake piping skills with the yolk mixtures. Sprinkle a bit of extra paprika or sea salt as an extra garnish.
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.
More fun Easter ideas perfect for kids:
- Easter Egg Stuffed Cupcakes
- Cream Egg Cracker Toffee
- 23 Adorable Easter Desserts
- Easy Easter Bunnies
- Baked Eggs
Colorful Deviled Eggs
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.