Description
Looking to bring color and creativity to your table? Rainbow Deviled Eggs are the perfect way to turn an ordinary appetizer into an extraordinary conversation starter. With their pastel-tinted egg whites and rich, tangy yolk filling, these eggs are a visual and flavorful delight. Perfect for Easter, baby showers, or just a fun twist on a classic, this easy recipe adds a splash of whimsy to your quick breakfast, brunch spread, or party platter. These eggs are not only beautiful but also delicious, making them a go-to for food ideas that impress. Their soft texture, vibrant colors, and creamy center make them irresistible in both taste and presentation.
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon or yellow mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon white vinegar (for the filling)
Food coloring (various shades)
6 cups water (1 per dye bath)
6 teaspoons white vinegar (1 per dye bath)
Optional: chopped dill, chives, or paprika for garnish
Instructions
- Place eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 10–12 minutes. Cool in an ice bath and peel.
- Slice each egg in half lengthwise and remove the yolks. Set yolks aside in a bowl.
- Prepare dye baths by combining 1 cup water, 1 tsp vinegar, and several drops of food coloring in individual cups.
- Submerge each egg white half in a dye bath for 5–10 minutes. Remove and place on paper towels to dry.
- Mash yolks and mix with mayo, mustard, salt, pepper, and 1/2 tsp vinegar until smooth.
- Pipe or spoon yolk mixture into colored egg white halves.
- Garnish with dill, chives, or paprika if desired.
- Serve chilled and enjoy!