4th of July Deviled Eggs
Cute and festive 4th of July deviled eggs colored red, white, and blue for a patriotic look. Perfect for Independence day, memorial day, and summer BBQ's.
Ingredients
- 14 eggs
- ½ cup mayo or Greek yogurt, see note 1 below
- 1 Tablespoon sweet relish see note 2 for a tip
- 2 ½ teaspoons yellow mustard or brown
- salt and pepper to taste, I generally start with a generous ¼ teaspoon each
- paprika to garnish, if desired
- red and blue food coloring
Instructions
Boil the Eggs:
- Place eggs in large pot and cover with water and ½ teaspoon baking soda (can help the eggs peel more easily). Bring to a boil then remove from heat, cover and allow to rest for 12 minutes. Immediately place eggs in an ice bath to cool for 10+ minutes. Peel eggs and cut in half lenghtwise.
Make the Deviled Egg Filling
- Place 2 whole eggs and the remaining 12 egg yolks in the bowl of a food processor. Add the mayo, relish, mustard, salt and pepper to the bowl. Process on high until smooth, scraping down the sides after the first 10 seconds.
Dye Remaining Egg Whites: (see notes 3 and 4 for more tips)
- You can use easter egg dye or food coloing you already have on hand for this. To use food coloring (gel or liquid) place 1 cup vinegar in 2 wide cups or narrow bowls. Place a heaping teaspoon of red food coloring in 1 bowl and a heaping teaspoon of blue in the other. Mix to combine then add 4 whole egg whites (8 halves) to each bowl. You'll have 4 remaining whole eggs that are white. If will probably take 2 or more rounds to dye them all. Let sit for 5 minutes or until desired color is achieved (longer will be darker). Line a plate with some paper towels and place on the towels to dry without letting the eggs touch each other. Either let them air dry or gently blot them dry with a paper towel. If you wipe, you'll wipe some of the dye off.
- Fill the dried and dyed egg whites with the deviled egg filling and serve and enjoy! Feel free to arrange these into a flag shape or add star sprinkles to make them more festive.
Notes
- We love the tang that plain Greek yogurt adds to deviled eggs! Substitute ⅓-2/3 of the mayo for the yogurt. Just don't use only Greek yogurt or it can give it a weird texture and it won't be as creamy.
- We recommend if your relish has big chunks to run it through the blender before adding it to the egg mixture, or it will end up clogging your pastry bag when you're trying to fill the eggs!
- Before dyeing the eggs, we recommend wiping them down or rinsing them off. The little bits of remaining membrane will come off after you dye them and leave white spots.
- You may want to stir your egg whites around while dying them to prevent any white spots or spots where the color isn't as strong.
- Be careful not to let the dyed eggs touch other eggs of a different color or the color will leach onto the other egg!
Nutrition
Serving: 2halvesCalories: 142kcalCarbohydrates: 1gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 195mgSodium: 142mgPotassium: 78mgFiber: 0.1gSugar: 1gVitamin A: 299IUVitamin C: 0.1mgCalcium: 31mgIron: 1mg
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