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finished colored deviled eggs with bright pink yellow and green egg whites on a serving tray
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Colored Deviled Eggs

Colored deviled eggs are classic deviled eggs made with dyed egg whites perfect as an Easter appetizer. The egg whites are colored after slicing, keeping the yolks clean and the filling smooth and creamy.
Prep Time15 minutes
Cook Time15 minutes
Coloring Time10 minutes
Course: appetizer, holidays
Cuisine: American
Keyword: devile eggs, eggs
Servings: 12 deviled egg halves
Calories: 85kcal
Author: Trisha Haas - Salty Side Dish

Ingredients

  • 6 eggs see note*

Dye

  • 3 cups warm water divided
  • 4 teaspoons white vinegar divided 1 tsp per color
  • food coloring

Filling

  • 1/3 cup real mayonnaise
  • 1 teaspoon prepared mustard
  • salt and pepper

Instructions

How to boil eggs for deviled eggs

  • Using the back of a spoon, tap each egg all over until you hear the sound change. This helps the eggs peel more easily after cooking.
  • Place the eggs and egg timer in a saucepan and cover with cold water, making sure the water is at least 1 inch above the eggs. Heat over medium-high heat. When the egg timer turns completely solid red, the eggs are done. *note: I usually boil two extra eggs in case a few don’t peel cleanly.
  • Drain the hot water immediately and add ice cubes and cold water. If the ice melts quickly, add more. Let the eggs cool fully, then drain and refrigerate or use right away.

How to Dye Egg Whites

  • The egg whites are dyed after slicing, not as whole eggs, which keeps the yolks bright yellow. Add 3/4 cup warm water to four small bowls or jars. Stir 1 teaspoon of white vinegar into each bowl, then add food coloring and mix well. Gel food coloring works even if it does not dissolve completely.
  • Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl. Add three egg white halves to each bowl of dye, making sure they are fully submerged. Let soak for 10 minutes, adjusting slightly shorter for lighter colors.

How to Fill and Assemble Colored Deviled Eggs

  • While the egg whites are soaking, mash the yolks with a fork until smooth. Add the mayonnaise and mustard, then mix until creamy. Season with salt and pepper to taste.
  • Remove the dyed egg whites from the liquid and place them on paper towels. If liquid collects in the center, gently dab it out with a paper towel.
  • Spoon or pipe the yolk mixture into each egg white. Serve immediately or cover and refrigerate until ready to serve.

Notes

Store covered in the refrigerator for up to 2 days

Nutrition

Serving: 1deviled egg | Calories: 85kcal