Hey there! I hope you’re ready to dive into a bit of kitchen chaos with me, because today we’re making Rainbow Deviled Eggs. I first whipped these up for my niece’s birthday, thinking it’d be a fun addition to the snack table, and boy, was it a hit! Kids love the colors, and adults can’t help but grab another. Plus, it’s one of those dishes where you can let loose a little creatively.
Why You’ll Love This
I make these whenever I want to add a pop of color to a gathering (or if I’m just bored with regular deviled eggs). My family goes crazy for them because they’re not just pretty; they’re delicious too. I did have a moment of panic the first time when my kitchen counter looked like a rainbow exploded, but trust me, it’s all part of the fun. And, if you’re like me, you’ll enjoy sneaking a few bites as you go!
Ingredients
- 12 eggs (I sometimes use fewer if I’m not feeding a crowd)
- ¼ cup mayonnaise (or Greek yogurt for a tangier twist)
- 1 tablespoon mustard (my grandmother swore by Dijon, but any kind works)
- Food coloring in various colors (gel or liquid, whatever you have on hand)
- Salt and pepper to taste
- Optional: vinegar for extra zing
Directions
- Boil your eggs. They should be hard-boiled, so about 10 minutes on a rolling boil should do it. After they’re done, let them sit in cold water to cool (or skip this if you’re in a rush like I sometimes am).
- Peel the eggs carefully. This is where I usually make a mess, but no worries, it all turns out fine in the end.
- Cut each egg in half, and gently scoop out the yolks into a bowl.
- Mix the yolks with mayonnaise, mustard, salt, and pepper until smooth. This is where I often taste and adjust because, why not?
- Divide the yolk mixture into separate bowls – one for each color you want to use.
- Add a few drops of food coloring to each bowl. Mix well until you get the desired hue. Don’t worry if it looks a bit off, it always comes together.
- Spoon or pipe the colored yolk mixture back into the egg whites. Feel free to get messy – that’s half the fun!
Notes
I discovered that letting the eggs sit in the food coloring for too long can make the whites taste a bit… well, peculiar. A quick dip is usually plenty.
Variations
I’ve tried adding some crushed bacon bits on top for a savory twist. Once, I attempted to mix in avocado, but it turned a weird shade of green that didn’t quite work visually, though it tasted amazing!
Equipment
You don’t need fancy gadgets here. If you don’t have a piping bag, just use a plastic sandwich bag with a corner snipped off. Works like a charm!
Storage
These deviled eggs should be stored in the fridge in an airtight container, although, honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love serving these with some fresh veggies on the side. It’s become a bit of a tradition at our family gatherings.
Pro Tips
I once tried rushing peeling the eggs and regretted it because they ended up looking like a dog’s breakfast. Take your time with it!
FAQ
Can I use natural food coloring? Absolutely! Just be ready for softer colors. I’ve used beet juice and spinach before.
How far in advance can I make these? A day ahead is perfect, but any longer and the colors might start to bleed. But honestly, they’re so tasty they disappear fast!
Can I skip the mustard? You can, but I think it adds a nice tang. Maybe try a smaller amount first?