Fourth of July Deviled Eggs
These Fourth of July deviled eggs are a festive, flavorful appetizer featuring red, white, and blue dyed egg halves with a creamy, tangy filling.
Ingredients
- 8 hard-cooked eggs, peeled
- 2/3 cup water (divided)
- 3 drops red gel food coloring
- 2 drops blue gel food coloring
- Toothpicks
- 2 tbsp mayonnaise
- 1 tbsp hot prepared horseradish
- 1 tsp rice vinegar
- 1/8 tsp salt
- Pinch freshly ground black pepper
- 1/4 tsp smoked hot paprika
- 1 tsp chopped fresh chives (optional)
Instructions
- Mix 1/3 cup water with red gel food coloring in one bowl, and blue in another.
- Insert toothpicks halfway into each egg. Dip one end in red dye for 5–10 minutes. Repeat with the other end in blue. Let dry on paper towels.
- Slice eggs lengthwise. Set whites aside. Push yolks through a sieve or mash in a bowl.
- Add mayonnaise, horseradish, rice vinegar, salt, and pepper to the yolks. Mix until smooth.
- Pipe the yolk mixture into each egg white using a star tip or spoon.
- Dust with smoked paprika and top with chives if desired. Chill before serving.
Notes
- Speed up the dyeing by using multiple bowls and more dye if you're short on time.
- For a smoky twist, mix a pinch of pimentón (Spanish smoked paprika) directly into the yolk filling.
- Steam eggs in a pressure cooker and cool in an ice bath for 10 minutes for easy peeling.
