Recipe: Dyed Deviled Eggs

Dyed Deviled Eggs

Easter doesn't seem complete without dyed eggs and deviled eggs. This recipe combines the two for a pretty addition to your holiday meal.


  • 6 eggs
  • 1/4 cup mayonnaise or salad dressing
  • 1 teaspoon prepared mustard
  • Salt and pepper to taste
  • Food coloring (I like the neon colors)
  • Vinegar

Hard boil your eggs, using any method you prefer. If you want your eggs to be easy to peel, use older eggs; the air pocket is larger and the membrane doesn't stick to the shell as much.

Peel the eggs, slice the long way and remove yolks, reserving them.

Place several drops of food coloring, a teaspoon of vinegar and 2/3 cup of water in a cup, mix. Repeat for each color and add the sliced egg whites into dye. Leave eggs in the dye mixture until you achieve the desired color.

Remove the egg whites and drain.

Mix reserved yolks, mayo, mustard, salt and pepper. Pipe or spoon yolk mixture into egg whites and cool in the refrigerator for 30 minutes before serving.

For a more sophisticated flavor try this deviled egg recipe:

  • 4 oz gorgonzola or other blue cheese
  • 1 tsp butter
  • 3-4 tablespoons bacon crumbles
  • dash Worcestershire sauce

Allow blue cheese to soften at room temperature for 30 minutes. Mix butter and cheese together until creamy, add egg yolks, Worcestershire sauce and bacon bits. Mix well. Spoon or pipe into egg whites. Chill before serving.