Description
Festive Fourth of July Deviled Eggs with creamy red filling and vibrant blue egg whites make the perfect patriotic appetizer for summer celebrations.
Ingredients
Scale
- 12 large eggs
- 1 teaspoon salt
- Blue food coloring
- Red food coloring
- 1/2 cup Hellmann’s Real Mayonnaise
- 2 teaspoons Hellmann’s Dijonnaise or yellow mustard
- 1 tablespoon dill pickle juice
- Salt to taste
- Black pepper to taste
- Ice water
Instructions
- Boil eggs in salted water for 20 to 30 minutes.
- Transfer eggs to ice water and cool completely.
- Peel eggs carefully under cold running water.
- Prepare a bowl with water and blue food coloring.
- Soak peeled eggs for 20 to 30 minutes until evenly colored.
- Remove eggs gently and pat dry.
- Slice eggs lengthwise and remove yolks.
- Mash yolks until smooth.
- Mix yolks with mayonnaise, mustard, pickle juice, salt, and pepper.
- Add red food coloring to the filling mixture.
- Pipe filling into dyed egg whites.
- Chill until ready to serve.
Notes
- Do not remove eggs from dye too early.
- Use a piping bag for a cleaner presentation.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 145
- Sugar: 1
- Sodium: 210
- Fat: 11
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 7
- Cholesterol: 190