These Dyed Deviled Eggs are an instant Easter – or anytime! – celebration. The hard boiled egg whites are easily transformed into brightly hued beauties.
I was compensated by the Ohio Poultry Association to create this recipe. As always, all thoughts and opinions are my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.
Keep in touch! Subscribe to receive Melanie Makes recipes direct to your inbox.
I can’t believe that Easter is in just a few short weeks. I know this because every week at the grocery store for the last month or so, our three year old asks me if it’s Easter yet thanks to a very large display of egg dyeing paraphernalia situated smack dab in front of the egg case. (Thank you grocery marketing gurus!) And honestly, thanks to my perfectionist tendencies, I really despise decorating eggs. Instead, I boil the eggs and lay out all the dye, stickers and crayons on the dining room table and supervise the menagerie while they go to town.
But not anymore! Why dye hard boiled eggs that my children then refuse to eat because then we will have to crack the shells and ruin their artistic endeavors? Instead, why not dye the egg whites themselves and create a colorful holiday side dish or appetizer? Friends, these Dyed Deviled Eggs are a definite game changer! I mean, serve them with chives as garnish and don’t they look like they’re nestled in grass? Genius!
I earned major mama bonus points with this recipe. Even the baby couldn’t wait to get her hands on one. Like literally squealing and pointing until I handed one over. The brightly colored egg whites caused an argument with my oldest daughters who argued over which color was the prettiest. If it’s not one thing, it’s something else, right?
These Dyed Deviled Eggs are a perfect addition to the kid’s table and adult table alike, but in case the older crew is looking for something a little less colorful, they’ll no doubt love my Shrimp and Bacon Stuffed Deviled Eggs or Mexican Street Corn Deviled Eggs.
First things first, buy the eggs you want to dye for Easter NOW. Did you know that older eggs peel easier than newer eggs? It’s true! Don’t wait until the last minute to purchase eggs unless you absolutely want the headache of hard to peel eggs. No thank you! This is why I typically have four dozen eggs in our fridge at all times.
These Dyed Deviled Eggs are ready to become a part of your Easter celebration. Hard boiled egg whites take a dip in a bath of water, food coloring and vinegar to transform into brightly hued beauties. They’re then filled with a mayonnaise, mustard and egg yolk mixture to create the perfect appetizer or side dish.
I’m hoping to bid farewell to dying hardboiled eggs in the shell this year and instead have the kids help make these Dyed Deviled Eggs instead. They get to create colorful masterpieces and they also help to check a side dish off the Easter dinner menu. I think I’m already in love with this new tradition!
Dyed Deviled Eggs
- 12 eggs
- 4 cups water divided
- 1/4 cup vinegar divided
- 4 colors gel food coloring
- 1/4 cup mayonnaise
- 2 tablespoons mustard
- 2 teaspoons Worcestershire sauce
- 1/8 teaspoon cayenne pepper
- salt and pepper to taste
- chives to garnish
- In a large pot, add eggs and cover with water 2" above eggs. Bring to a boil over high heat.
- When water reaches a boil, cover pot and remove from heat. Allow to sit for 10 minutes.
- Place pot in sink and add cold water until water in pot is completely cool to stop cooking process.
- Peel each egg and slice in half lengthwise and remove yolks to medium bowl and set aside.
- In four cups, add 1/2 cup water to each. Stir in 10 drops of food coloring and 1 tablespoon vinegar to each cup until completely dissolved.
- Add egg whites to cup and allow to sit until the desired color is reached. The longer the egg white is in the dye, the more vibrant the resulting color will be.
- Remove dyed egg whites to wire rack over plate to dry completely.
- With a fork, mash yolks until smooth. Add mayonnaise, mustard, Worcestershire sauce and cayenne pepper. Stir together until well combined. Add salt and pepper to taste.
- Add yolk mixture to food storage bag and seal. Snip off one corner of bag to act as piping bag and fill the cavity of each egg white with yolk mixture.
- Garnish with chopped chives prior to serving, if desired.
After the holiday if you have a few Dyed Deviled Eggs leftover, they’d definitely make a fun addition to any egg salad recipe. Just think of the possibilities if you were to include them in this Classic Egg Salad, quick Light Egg Salad Cucumber Boat Recipe and bite-sized Egg Salad Cups with Smoked Salmon and Dill.
This recipe first appeared on the Ohio Poultry Association website, here.