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Red, White, and Blue Deviled Eggs

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Red, White, and Blue deviled eggs are a fun twist on a classic deviled egg recipe that is perfect for picnics and Summer holidays!

 

Deviled Eggs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Summer wouldn’t be complete without Red, White, and Blue Deviled eggs!

Red White Blue Patriotic Deviled Eggs

Whether you like your eggs with or without mayo, relish, or mustard, there is no bad recipe for these divine appetizers! Most classic deviled egg recipes have the same ingredients: mayo, sweat pickle relish, mustard, and eggs.

Making deviled eggs does not have to be boring! Here are a few recipes that might spark some inspiration!

Bacon Jalapeno Deviled Eggs
Southern Deviled Eggs
Deviled Egg Potato Salad
Avocado Deviled Eggs

Holidays are also great for easy egg recipes like these!

Easter Deviled Eggs
Halloween Deviled Eggs


WHY ARE THEY CALLED DEVILED EGGS?

It seems the term “deviled”, as far as food goes, was first used in the 18th century. The first known print reference was in 1786. Then in the 19th century, the word “deviled” was used when describing spicy or zesty food. Such as when describing eggs.

HOW LONG ARE DEVILED EGGS GOOD FOR?

Due to the eggs not having the hard shell on them, they are best eaten within 3 to 4 days. .

HOW LONG TO BOIL EGGS FOR DEVILED EGGS?

Until the water reaches a hard boil. Then turn off the heat and let the eggs sit in the hot water bath for 10/12 minutes.

HOW DO YOU MAKE DEVILED EGGS?

After you removed the cooked yolks, mash them in a bowl with a fork. Then add in the various condiments that the recipe calls for and then place that mixture into the halved eggs.

ARE THEY DEVILLED OR DEVILED EGGS?

They are deviled. Devilled is just a misspelling.

WHAT TYPE OF GARNISH DO YOU PUT ON TOP OF DEVILED EGGS?

You can add fresh dill weed, paprika, cilantro, bacon, chives, capers, jalapeño, cayenne pepper, parsley, and diced pimento.

Below is the recipe to make these scrumptious Patriotic Homemade Deviled Eggs.

Ingredients:

1 dozen eggs – older eggs usually work better
Kraft Sandwich Spread
Red, Blue Food Coloring
2 tbsp. Vinegar

Supplies:

2 bowls (one for each color)
Cute Patriotic plate for presentation or you can use a white one and put a napkin underneath
Medium sized bowl 
Wilton disposable pastry bag
Wilton tip # 1F

Directions:

Put the eggs into a saucepan and fill with just enough water to cover the eggs. Put the pan on the stove and boil on medium high heat until the water starts to boil. Once the water is at a hard boil, remove the egg filled saucepan from the heat and let the eggs remain in the hot water for around 10/12 minutes.

Carefully remove the eggs and place them into an ice water bath. By doing this, you will immediately stop the cooking process and they will start to cool down. Leave them in the cold water for about 10 minutes.

Take the eggs out of the bowl and dry them off. To begin cracking the shells, gently tap the bottom of the egg on a hard surface. There is a little bit of air between the bottom and the egg so by cracking the shell there, you should have an easier time peeling the egg.

Once the eggs are peeled, cut the eggs in half and scoop out the yokes and place them into a bowl.

Then put about one cup of water into a bowl and add one teaspoon of food coloring  and prepare the other bowl the same way with a different colo. To each bowl, add a tbsp. of white distilled vinegar and mix the vinegar and water.

Decide how many egg halves you are going to make red and how many blue and white. Then place each one of the egg halves into the color of your choice. Let them soak for a few minutes until they get the color you desire.

Let the eggs dry on paper towels. As soon as they are dry, use a fork to break down the yokes into a fine texture. Start off with 1 tbsp. of the sandwich spread and mix it into the yokes. Continue to add additional tbsps. of the spread until you get the desired taste that you want. We like ours with a little more zing, so we use 3 or 4 tbsps. of it.

Prepare the disposable bag with the tip and coupler and add the yolk mixture into the bag. Press the air out of the bag and proceed to fill each half of the egg with the mixture.

Arrange the Red, White, & Blue Eggs as you wish on your favorite platter and serve!

Red, White, and Blue Deviled Eggs

Ingredients

  • 1 dozen eggs – older eggs usually work better
  • Kraft Sandwich Spread
  • Red, Blue Food Coloring
  • 2 tbsp. Vinegar
  • Supplies:
  • 2 bowls (one for each color)
  • Cute Patriotic plate for presentation or you can use a white one and put a napkin underneath
  • Medium sized bowl
  • Wilton disposable pastry bag
  • Wilton tip # 1F

Instructions

Put the eggs into a saucepan and fill with just enough water to cover the eggs. Put the pan on the stove and boil on medium high heat until the water starts to boil. Once the water is at a hard boil, remove the egg filled saucepan from the heat and let the eggs remain in the hot water for around 10/12 minutes.

Carefully remove the eggs and place them into an ice water bath. By doing this, you will immediately stop the cooking process and they will start to cool down. Leave them in the cold water for about 10 minutes.

Take the eggs out of the bowl and dry them off. To begin cracking the shells, gently tap the bottom of the egg on a hard surface. There is a little bit of air between the bottom and the egg so by cracking the shell there, you should have an easier time peeling the egg.

Once the eggs are peeled, cut the eggs in half and scoop out the yokes and place them into a bowl.

Then put about one cup of water into a bowl and add one teaspoon of food coloring and prepare the other bowl the same way with a different colo. To each bowl, add a tbsp. of white distilled vinegar and mix the vinegar and water.

Decide how many egg halves you are going to make red and how many blue and white. Then place each one of the egg halves into the color of your choice. Let them soak for a few minutes until they get the color you desire.

Let the eggs dry on paper towels. As soon as they are dry, use a fork to break down the yokes into a fine texture. Start off with 1 tbsp. of the sandwich spread and mix it into the yokes. Continue to add additional tbsps. of the spread until you get the desired taste that you want. We like ours with a little more zing, so we use 3 or 4 tbsps. of it.

Prepare the disposable bag with the tip and coupler and add the yolk mixture into the bag. Press the air out of the bag and proceed to fill each half of the egg with the mixture.

Arrange the Red, White, & Blue Eggs as you wish on your favorite platter and serve!

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 58 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 103mg Sodium: 63mg Carbohydrates: 3g Fiber: 0g Sugar: 1g Protein: 4g

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