Deviled eggs – that creamy, tangy, and utterly satisfying appetizer – are a staple at picnics, potlucks, and family gatherings. But what if we could elevate this classic dish, transforming it into something even more visually stunning and fun? Introducing coloured deviled eggs! This easy recipe adds a vibrant pop of colour to your favourite party snack, making it perfect for Easter, birthdays, or any celebration. Get ready to impress your guests with these deliciously delightful and beautifully coloured deviled eggs.
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Food coloring (gel or liquid): Red, yellow, blue, or your favorite colours
- Optional garnishes: Fresh chives, paprika, everything bagel seasoning
Instructions:
Step 1: Hard-Boiling the Eggs
- Place eggs in a single layer in a saucepan. Cover with cold water by about an inch.
- Bring the water to a rolling boil over high heat.
- Once boiling, immediately remove from heat, cover, and let sit for 10-12 minutes.
- Drain the hot water and run cold water over the eggs until completely cool. This helps prevent green yolks.
- Gently tap the eggs all over to create cracks in the shell. Peel under cold running water for easier peeling.
Step 2: Preparing the Egg Yolks
- Once peeled, carefully separate the egg yolks from the whites. Place the yolks in a medium bowl and the whites aside.
- Mash the egg yolks with a fork until smooth.
Step 3: Colouring the Egg Yolks (The Fun Part!)
- Divide the mashed yolks into separate small bowls.
- Add a few drops of food coloring to each bowl, starting with a small amount and adding more until you achieve your desired shade. Remember that gel food coloring is more concentrated than liquid. Mix thoroughly.
- For a wider range of colours, experiment with mixing different colours together. For example, red and yellow make orange, blue and yellow make green.
Step 4: Assembling the Deviled Eggs
- Gently fill each egg white with a different coloured yolk mixture. You can use a piping bag for a neater look or simply spoon the mixture in.
- Sprinkle with your chosen garnish, such as fresh chives, paprika, or everything bagel seasoning for an extra flavour kick and visual appeal.
Step 5: Refrigerate and Serve
- Refrigerate the deviled eggs for at least 30 minutes before serving to allow the flavours to meld and the colours to set.
Tips for Perfect Deviled Eggs:
- For perfectly peeled eggs: Add a teaspoon of baking soda to the water before boiling. This helps the shells peel off more easily.
- Prevent rubbery yolks: Don’t overcook the eggs. 10-12 minutes is usually sufficient for large eggs.
- Get creative with garnishes: Experiment with different herbs, spices, or even a drizzle of sriracha for added flavour and visual interest.
- Make ahead: Deviled eggs are best made a day in advance, allowing the flavours to develop fully.
Variations:
- Spicy Deviled Eggs: Add a pinch of cayenne pepper or a dash of hot sauce to the yolk mixture.
- Avocado Deviled Eggs: Mash in some ripe avocado for a creamy, healthy twist.
- Bacon Deviled Eggs: Crumble cooked bacon on top for a salty, smoky flavour.
Nutritional Information (per serving, approximate):
- Calories: Approximately 70-80
- Protein: 3-4g
- Fat: 6-7g
- Carbohydrates: 1g
These coloured deviled eggs are not just a delicious treat; they are a vibrant and fun addition to any gathering. The ease of preparation makes them perfect for both novice and experienced cooks, while the colourful presentation is sure to impress everyone. Enjoy!