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Red White and Blue Deviled Eggs

Red white and blue deviled eggs with color-bath egg whites and a creamy yolk filling. Boiled, dyed in separate red and blue baths, then piped with tangy deviled-egg filling for a festive patriotic appetizer.
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Prep Time 25 minutes
Cook Time 12 minutes
chill 2 hours
Total Time 2 hours 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Deviled Eggs
  • 12 large eggs
  • 0.3333333333 cup mayonnaise
  • 1 tsp yellow mustard
  • 1 tsp white vinegar
  • 0.25 tsp salt
  • 0.25 tsp black pepper
Coloring
  • 1 red food coloring
  • 1 blue food coloring
  • 2 cup water
  • 1 tbsp white vinegar for each color bath
Garnish
  • 0.5 tsp paprika
  • 2 tbsp fresh chives, finely chopped

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Boil, cool, and dye the egg whites
  1. Place the eggs in a saucepan and cover with water, ensuring the eggs are fully submerged. Bring to a boil over medium-high heat.
  2. Remove the saucepan from heat, cover, and let the eggs sit for 12 minutes. The whites should fully set while the yolks remain firm.
  3. Transfer the eggs to an ice bath immediately and cool until fully chilled, about 5 minutes. A steady chill helps the eggs peel cleanly.
  4. Peel the eggs and slice them in half lengthwise, keeping the halves intact. Set the whites cut-side up so they can be dyed and filled later.
  5. Remove the yolks and place them in a bowl. Keep the egg white halves separate and ready for color.
  6. Divide the egg white halves into three groups and leave one group white. This creates the red, white, and blue layers when assembled.
  7. Soak one group of egg whites in red-colored water and soak another group in blue-colored water. Let the colored egg whites sit for 10–15 minutes until the dye looks vibrant.
  8. Soak the remaining egg whites in their color bath until evenly tinted, then pat all egg whites dry thoroughly. Completely dry surfaces prevent diluted filling and watery spots.
Make filling and assemble
  1. Mash the yolks with mayonnaise, yellow mustard, white vinegar, salt, and black pepper until smooth. The filling should be creamy with no yolk lumps.
  2. Pipe the yolk filling into the egg whites. Fill each half generously and level off the tops for a clean look.
  3. Garnish the deviled eggs with paprika and fresh chives, finely chopped. A light dusting of paprika gives the patriotic contrast.
  4. Chill the deviled eggs before serving. Keep them refrigerated until ready so the filling firms up and the whites stay crisp.

Notes

For the cleanest dye, keep the egg whites in the baths at room temperature and pat them very dry before filling. Store covered in the refrigerator for 3–4 days; freeze is not recommended because dyed whites and mayo-based filling change texture. For a swap, use Greek yogurt for part or all of the mayonnaise to lighten the filling while keeping the tangy flavor.