Red White and Blue Deviled Eggs

Begin by hard-boiling the eggs until they are fully cooked and firm. Once done, let them cool and carefully peel off the shells.

Hard-boil the Eggs


Gently slice the hard-boiled eggs in half lengthwise. Remove the yolks and place them in a separate bowl, keeping the egg whites intact.

Slice and Scoop 


In the bowl with the yolks, add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix well until you achieve a creamy and smooth filling.

Prepare the Filling


Divide the filling into three separate bowls. Add a few drops of red food coloring to one bowl and mix until the desired color is achieved.

Coloring the Filling


Using a spoon or piping bag, carefully fill the egg white halves with the colored fillings. Use red filling for one half, white filling for another half, and blue filling for the remaining halves.

Fill the Egg Whites 


To add some extra flair, you can garnish the deviled eggs with a sprinkle of paprika, chives, or parsley. This will enhance both the presentation and flavor of the dish.

Finishing Touches 


Place the deviled eggs in the refrigerator to chill for at least 30 minutes, allowing the flavors to meld together. Once chilled, they are ready to be served as a patriotic appetizer or side dish.

Chilling and Serving 


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