Vintage Recipe Tin
  • Home
  • About me
  • Recipe Box
  • Dessert
    • Pies
    • Cookies
    • Cakes
  • Submit a Recipe
↑

Retro Potluck

  • Home
  • About me
  • Recipe Box
  • Dessert
    • Pies
    • Cookies
    • Cakes
  • Submit a Recipe

Home » Side Dishes » Colored Deviled Eggs (Red, White and Blue)

Colored Deviled Eggs (Red, White and Blue)

May 23, 2022 by Sarah Olson Leave a Comment

116 shares
  • Facebook84
  • Twitter
  • Email
Jump to Recipe Print Recipe
long pin of red white and blue deviled eggs
Images of Deviled eggs with text of what the ingredients are.
collage of red white and blue deviled eggs for pinterest with text

Red, White, and Blue colored deviled eggs are your favorite party appetizer given a patriotic update making your celebration even more festive. The bacon ranch flavor in these will make them your new favorite deviled egg recipe.

These are an excellent idea for the 4th of July, Memorial Weekend, Labor Day, or anytime you fly Old Glory. And for dessert, give our Flag Decorated Jello Poke Cake a try!

How do you dye eggs for deviled eggs?

Dyed eggs are a popular tradition and a fun way to celebrate Easter, but it’s super easy to turn those hard-boiled eggs into colored deviled eggs.

Adding food coloring to individual cups of water with a bit of vinegar and giving those eggs whites a colored water bath will get you started on making festive deviled eggs. It’s really that simple and fun. Just make sure to remove the egg yolks first.

close up of dyed deviled eggs.

Recipe Ingredients

ingredients for bacon ranch deviled eggs on table
  • Hard-boiled eggs — the star of the show. We recommend using at least large eggs to have larger white surface to color.
  • Bacon — because everything is better with bacon.
  • Filling mixture — mayonnaise, dry mustard, paprika, garlic powder, and powdered ranch dressing mix.
  • Food dye — red and blue for these patriotic deviled eggs, but use your desired colors for other occasions like pastel deviled eggs for Easter or green deviled eggs for St. Patrick’s day.
  • Liquids for dyeing — cups of water and white vinegar.

Step-by-Step Directions

3 image collage on how to the whites of deviled eggs with food dye, water and vinegar

Step One – Slice the peeled hard boiled eggs in half lengthwise. Remove yolks and rinse the egg white halves to remove any yolk residue.

Step Two – Pour 1 cup of cool water into two separate large cups and add a teaspoon of vinegar to each. Add 3 drops of blue food coloring to one cup and 3 drops of red food coloring to the other. Stir both really well to dissolve the food dye completely. Add more food coloring until the desired color is reached. Place egg white halves into each of the cups and soak for 5 minutes; 4 in each cup with 4 remaining plain white. For darker colors, the eggs can soak for up to 10 minutes. DO NOT soak eggs longer than 10 minutes or they may become rubbery.

Step Three – Use a kitchen tablespoon to remove the eggs from the dye cups and place them on parchment paper or on paper towels to dry.

4 images on how to make the filling for bacon ranch deviled eggs

Step Four – Add the egg yolks to a bowl.

Step Five – Break up the egg yolks with a fork. You’ll want a nice crumbled consistency.

Step Six – Add mayonnaise, dry mustard powder, paprika, garlic powder, and the dry ranch seasoning to the crumbled egg yolks.

Step Seven – Stir well, until creamy and smooth.

2 images on how to fill red white and blue eggs with deviled egg filling

Step Eight – Spoon the yolk mixture into a piping bag with your favorite flourished-tip and gently fill the egg halves with about 2 tablespoons.

Step Nine – Garnish each filled egg with the crumbled bacon and serve!.

Variations

There are countless ways to play with the flavor of deviled egg filling. Here are a few ideas for our red, white, and blue deviled eggs.

  • Play with the seasonings — add some black pepper, garnish with hot or sweet paprika, chipotle or cajun spices.
  • Add some herbs — finely diced chives are classic addition along with using some as a garnish. Stir in any of your favorite herbs like fresh or dried thyme, rosemary, or tarragon. This will buoy the herbal flavor of the ranch.
  • Turn up the heat — Add a few drops of your favorite hot sauce or sriracha to the mixture. Or add some finely diced red jalapeños.
  • Fun mix-ins — pickle relish is used in many classic recipes, a bit of dill relish for a tangier bite or a bit of sweet for a sweeter bite. Worcestershire sauce can also add wonderful depth of flavor this deviled eggs recipe.
  • Lighten up — replace the mayonnaise for Greek yogurt. These deviled eggs will have a wonderful tangy flavor.
round plate of red white and blue eggs with bacon and paprika

Recipe FAQs

Can I use yellow mustard instead of dry mustard?

Absolutely, prepared yellow mustard work perfectly.

Can I use bottled ranch dressing instead of the powdered dressing?

Yes, you can, however, decrease the amount of mayonnaise you start with to 1/4 cup. You do not want the mixture to be too thin. You can always add more mayonnaise to thin the yolk mixture.

How do I add the filling if I don’t have a piping bag?

Use a zip-seal bag. If you have a piping bag tip and ring, place the tip inside the bag at the corner and press, slightly stretching the bag, and place the sealing ring on the outside. Fill the bag with the yolk mixture, snip the corner and fill the egg cups. You don’t have to use a tip, simply fill the bag and cut the corner. You can also spoon in the filling as well.

Can I make these ahead of time?

Yes you can. You can store them in the refrigerator completely assembled or separate the egg yolk mixture and egg whites to assemble later up to 3 days before serving. Make sure everything is in an airtight container.

How long can I store them?

You can store these in an airtight container for up to 3 days in the refrigerator.

Should I chill before serving?

We highly recommend you chill these before serving. This is for food safety reasons along with giving the various flavors in the yolk mixture to truly meld. However, you can serve them immediately upon making them.

Do the colored egg whites taste different because of the food coloring?

No. If you use regular gel food coloring, the taste of the egg whites are not affected at all. However, using homemade natural dyes from beets and other things MAY alter the flavor slightly.

close up of red white and blue deviled eggs

Want more vintage-style recipes? Follow me on Facebook, Pinterest, YouTube, or Instagram.

round plate of red white and blue eggs with bacon and paprika
Print Pin
5 from 2 votes

Colored Deviled Eggs

Dye some of your egg whites in patriotic colors! Fill them with a bacon ranch deviled egg filling for a fun change.
Course Side Dish
Cuisine American
Keyword colored deviled eggs
Prep Time 30 minutes minutes
chill time 2 hours hours
Total Time 2 hours hours 30 minutes minutes
Servings 12
Calories 80kcal
Author Sarah Olson

Equipment needed:

  • Piping bag and tip (or ziplock bag)

Ingredients:

  • 6 large eggs hard-boiled and peeled
  • 4 slices of bacon cooked
  • 1/3 cup mayonnaise
  • 1/2 tsp. dry mustard powder
  • 1/8 tsp. garlic powder
  • 1/8 tsp. paprika
  • 2 tsp. dry ranch seasoning mix

For the dye

  • 2 cups water divided
  • 1 Tbsp. white vinegar divided
  • 4-6 drops of blue food coloring
  • 4-6 drops of red food coloring
US Customary – Metric
Get Recipe Ingredients

Instructions:

  • Slice your eggs lengthwise down the center.
  • Remove yolks and set them aside in a small bowl.
  • Rinse your egg white halves to remove any yolk residue.
  • Divide your water into 2 separate cups.
  • Add 1 teaspoon of white vinegar to each cup of water.
  • Add 3 drops of red food coloring to one cup and 3 drops of blue food coloring to the other cup and stir both very well until all food coloring is dissolved. Increase the amount of food coloring for desired color intensity.
  • Place your halved hardboiled egg whites into the dye cups and let them sit for about 5 minutes. You can let them sit for up to 10 minutes for desired color intensity. Be sure to leave a few of them white to result in red white and blue eggs.
  • Using a spoon, remove the eggs from the dye cups and set them aside on parchment paper or paper towels to dry.

Deviled egg filling:

  • With a fork, break the yolks up until they are a crumble consistency.
  • Add mayonnaise, dry mustard powder, garlic powder, paprika and ranch seasoning to your crumbled egg yolks and stir very well until it’s a creamy and smooth.
  • Add the mixture into a piping bag (or a ziplock bag with the corner cut off) and gently fill each egg half with about 2 tablespoons of the yolk mixture.
  • Crumble your bacon into small pieces and place them on top of the yolk mixture.
  • Chill loosley covered in your refrigerator for about 2 hours before serving.
  • Serve cold and garnish with paprika if desired.

Recipe Notes:

How do I fill if I do not have piping bag and tip?
Use a zip-seal bag. If you have a piping bag tip and ring, place the tip inside the bag at the corner and press, slightly stretching the bag, and place the sealing ring on the outside. Fill the bag with the yolk mixture, snip the corner and fill the egg cups. You don’t have to use a tip, simply fill the bag and cut the corner. You can also spoon in the filling as well.
Can I use yellow mustard instead of dried?
Absolutely, prepared yellow mustard work perfectly.
How long can I store?
You can store these in an airtight container for up to 3 days in the refrigerator.

Nutrition:

Calories: 80kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 148mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? I want to see your photos!Mention @vintagerecipetin on Instagram.

More Appetizer Recipes

  • Layered Bean Dip (in a cheesecake form!)
  • Slow Cooker Crab Dip
  • Smoked Salmon Cream Cheese Ball
116 shares
  • Facebook84
  • Twitter
  • Email

Filed Under: Side Dishes

« Berry Pancake Mix Muffins
Lemon Cake Mix Cookies »
5 from 2 votes (2 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sarah

Welcome.

I love to share recipes I've made from old cookbooks and also my newest creations.

Follow me on Facebook:

Follow me on Facebook:

Latest Recipes:

A stack of three lime bars on a plate with a lime wedge.
Homemade ranch mix in a bowl with a metal spoon.
Buffalo chicken crescents on a wood platter.
long image of frozen fruit salad with cherries on top.
Plate full of almond cookies.
close up of cheese bread wreath with bow

Don't Miss Out.

Sign up for free vintage recipes delivered to your inbox weekly

Nutrition Disclaimer

Vintage Recipe Tin

Vintage Recipe Tin is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to readers.

Privacy Policy

Copyright ©2025, Retro Potluck. All Rights Reserved.
Design by Pixel Me Designs

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.