Colorful Deviled Eggs

These Colorful Deviled Eggs are such a hit for Easter! Easy to make with hard boiled eggs, so delicious and super fun too! Kids absolutely love coloring them!

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Today I have a last minute Easter recipe for you! 

These fun and pretty Colorful Deviled Eggs are simple to make and are so festive to add to your Easter table spread. 

This is actually a great recipe for your kids to help with. They can help mix and color the hard boiled egg whites, they can even help measure, mash and mix the filling for the deviled eggs.

Kiddos also think it's so cool to change the color of the egg whites and it's also fun for them to help pipe the egg yolk mixture into the colorful egg whites.

These are sure to be a conversation starter at your Easter Brunch or meal.

Keep scrolling for tips, process photos, Easter recipes and more!

Thanks so much for supporting a small business and visiting our family owned blog 💕

Shopping list:

• eggs, hard boiled
• water
• white vinegar
• gel food coloring
• mayonnaise
• yellow mustard
• salt
• black pepper
• paprika

How to make:

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• Refrigerate leftovers in an airtight container for up to 24 hours.

• Make sure to remove all of the membrane that tries to stay on the outside of the eggs, you can tell if they still feel rubbery it is still there, they should feel smooth. The membrane will alter your egg colors if it is left on.

More Easter recipes you may like:

• Easter Peeps Poke Cake
• Easter Bunny Pretzel Treats
• Peep Fruit Kabob
• Easter Birds Nest Cookies

You can add or substitute with these ingredients:

• add finely chopped pickles to the egg mixture
• use pickle juice instead of vinegar in the egg mixture
• add finely chopped pickled jalapenos to the egg mixture
• use garlic salt instead of regular salt

Kitchen equipment and supplies you may need:

• SOLO Cup Clear Plastic Cups
• Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• OXO Good Grips 6-Piece Plastic Measuring Cups
• RICCLE Disposable Piping Bags
• 3-Layer Deviled Egg Tray with Lid

I hope you enjoy this recipe as much as our family did!

Yield 12 deviled eggs

Author Sweet Hazel Honey

Prep time

30 Min

Total time

30 Min

Colorful Deviled Eggs

Ingredients

• 6 eggs, hard boiled
• 6 cups of water
• 4 teaspoons white vinegar
• 4 different gel food colors, 4-5 drops each
• ¼ cup mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon white vinegar
• pinch of salt
• pinch of black pepper
• paprika

Instructions

1. Peel your hard boiled eggs, cut them in half, and scoop the yolks into a mixing bowl. Set aside.
2. Make sure to remove all of the membrane that tries to stay on the outside of the eggs, you can tell if they still feel rubbery it is still there, they should feel smooth. The membrane will alter your egg colors if it is left on.
3. Fill 4 large cups (disposable solo cups are easiest to work with) with 1 ½ cups of water.
4. Add 1 teaspoon of vinegar to each cup.
5. Drop 4-5 drops of food coloring into each cup, a separate color per cup. Stir to dissolve the food coloring.
6. Drop your egg white halves into the different colors.
7. Allow them to soak for 8 minutes, then remove and set on a paper towel to remove excess liquid, then transfer to a dish.
8. Meanwhile, make the filling. Use a fork to mash up the egg yolks.
9. Add mayonnaise, mustard, vinegar, salt, and pepper. Stir well to combine.
10. Taste test to adjust seasonings & flavors.
11. Use a piping bag, or a gallon ziploc to pipe the filling back into the colorful egg halves.
12. Sprinkle paprika over the eggs.
13. Refrigerate for 30 minutes, or until ready to serve.

Notes

Refrigerate leftovers in an airtight container for up to 24 hours.

Nutrition Facts

Calories

64.31

Fat

5.61 g

Sat. Fat

1.24 g

Carbs

0.3 g

Fiber

0.08 g

Net carbs

0.22 g

Sugar

0.14 g

Protein

2.85 g

Sodium

74.75 mg

Cholesterol

83.8 mg

Sweet Hazel Honey is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Thanks so much for stopping by!

Around this time in blog history....

One year ago:

• Fruity Pink Dip

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