Name: Red White and Blue Deviled Eggs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 dozen hard-boiled eggs; 1/4 cup nonfat plain yogurt; 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)

Description

Add a patriotic pop to your next celebration with these Red, White, and Blue Deviled Eggs! Perfect for festive occasions like the Fourth of July or Memorial Day, these colorful deviled eggs are as delicious as they are eye-catching. Made with creamy yogurt, a touch of mayonnaise, and a hint of dry mustard, they offer a delightful twist on a classic favorite.

Ingredients

Scale

1 dozen hard-boiled eggs

1/4 cup nonfat plain yogurt

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)

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Instructions

Hard-boil the Eggs: Place eggs in a pot of cold water, bring to a boil, then simmer for about 10 minutes. Transfer eggs to an ice bath to cool.

Peel the Eggs: Peel the eggs gently and pat them dry with a paper towel.

Prepare Dye Baths: In separate bowls, prepare red and blue dye baths with 1 cup of water and a few drops of food coloring each. Add a teaspoon of white vinegar to each bowl for brighter colors if desired.

Color the Eggs: Cut eggs in half lengthwise and remove yolks. Place egg whites in the dye baths until they reach your desired color, then transfer to a paper towel to dry.

Make the Filling: Mash the yolks with nonfat plain yogurt, mayonnaise, dry mustard, salt, and pepper until smooth and creamy. Adjust seasoning to taste.

Assemble the Eggs: Spoon or pipe the yolk mixture into the colored egg white halves. Arrange on a serving platter, alternating the red and blue eggs.