Red White and Blue Deviled Eggs

There’s something truly special about the simple yet delightful deviled egg. It’s a classic that graces tables at family gatherings, potlucks, and celebrations. Today, I’m thrilled to share a vibrant twist on this beloved dish, perfect for festive occasions like the Fourth of July or Memorial Day: Red, White, and Blue Deviled Eggs! These colorful treats not only taste amazing but also add a patriotic pop to your spread. Let’s dive into this fun and flavorful recipe!

Ingredients

• 1 dozen hard-boiled eggs
• 1/4 cup nonfat plain yogurt (or your desired amount)
• 1 tablespoon mayonnaise (I prefer Hellman’s/Best Foods)
• 1/2 teaspoon dry mustard
• Salt & pepper to taste
• Red and blue food coloring
• White vinegar (optional, for coloring process)

How to Make Red, White, and Blue Deviled Eggs

1: Prepare the Eggs

1. Hard-boil the Eggs: Start by hard-boiling your eggs. Place them in a pot of cold water, bring to a boil, then simmer for about 10 minutes. Once done, transfer the eggs to an ice bath to cool.
2. Peel the Eggs: Gently peel the eggs once they are cool enough to handle. Pat them dry with a paper towel.

2: Dye the Egg Whites

1. Prepare Dye Baths: In separate bowls, prepare your red and blue dye baths. Add 1 cup of water to each bowl, and mix in a few drops of food coloring. For brighter colors, add a teaspoon of white vinegar to each bowl.
2. Color the Eggs: Carefully cut the eggs in half lengthwise, and remove the yolks, setting them aside in a separate bowl. Place the egg white halves into the dye baths (half in red, half in blue). Let them sit until they reach your desired color, then remove and place on a paper towel to dry.

3: Make the Filling

1. Mash the Yolks: In the bowl with the egg yolks, add the nonfat plain yogurt, mayonnaise, dry mustard, salt, and pepper. Mash together until smooth and creamy. Adjust seasoning to taste.

4: Assemble the Deviled Eggs

1. Fill the Eggs: Spoon or pipe the yolk mixture back into the colored egg white halves. Arrange them on a serving platter, alternating the red and blue eggs for a patriotic display.

Helpful Tips

• Yolk Consistency: For an extra smooth filling, use a food processor to blend the yolk mixture.
• Color Intensity: Adjust the amount of food coloring to achieve the intensity of color you desire. More drops for bolder colors, fewer for a pastel effect.

Substitutions/Variations

• Greek Yogurt: For a tangier filling, substitute nonfat plain yogurt with Greek yogurt.
• Spicy Kick: Add a dash of hot sauce or a pinch of cayenne pepper to the yolk mixture for some heat.
• Herbs: Fresh herbs like chives or dill can add a burst of fresh flavor to the filling.

Frequently Asked Questions

How can I make the eggs easier to peel?

Adding a teaspoon of baking soda to the boiling water can help make the eggs easier to peel. Also, ensure they are well chilled in the ice bath before peeling.

Can I prepare these deviled eggs in advance?

Yes, you can prepare the deviled eggs a day in advance. Keep the egg whites and yolk filling separate in the fridge, then assemble them just before serving.

Storage Instructions

Store any leftover deviled eggs in an airtight container in the refrigerator. They are best consumed within 2 days for optimal freshness.

More Relevant Recipes

• Red White and Blue Fruit Kabobs: Another colorful dish perfect for holiday gatherings.
• Caramel Grape Bites: Sweet and savory, these bites are a crowd-pleaser.
• Giant Zucchini Parmesan: A delicious and hearty addition to any meal.

Creating these Red, White, and Blue Deviled Eggs is a delightful way to add a touch of festive spirit to your table. I hope you enjoy making and sharing them as much as I do! Happy cooking and happy celebrating!

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