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.
- 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 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.
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.
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!.
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.
Absolutely, prepared yellow mustard work perfectly.
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.
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.
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.
You can store these in an airtight container for up to 3 days in the refrigerator.
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.
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.
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Colored Deviled Eggs
- Piping bag and tip (or ziplock bag)
- 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
- 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.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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