Bring a patriotic twist to a classic favorite with these Red White and Blue Deviled Eggs. Featuring creamy deviled egg filling and colored egg whites, this festive appetizer is perfect for Fourth of July celebrations, summer cookouts and more.
Hard Boil the Eggs: Place eggs in a single layer in a saucepan and cover with water. Bring to a boil and immediately take off heat, cover and let set for 10-12 minutes.
Transfer immediately to an ice bath and cool for 10 minutes. Peel carefully.
Slice eggs in half lengthwise. Remove yolks and place them in a food processor. Set whites aside.
Dye the Egg Whites: Using 2 medium sizes bowls, combine 2 cups hot water, 1 tsp white vinegar and 15 drops gel food coloring (per each color.) Stir well.
Place 6 egg white halves into each dye bath (red and blue). Make sure dye baths cover the egg whites completely. Set aside the remaining 4 egg whites.
Let soak 5-10 minutes or until your preferred color shade.
Remove and transfer to a paper towel-lined plate. Let dry 20–30 minutes.
Make the Filling: Add mayonnaise, mustard, salt, pepper, and optional pickle juice or lemon juice to egg yolks in food processor. Process until smooth and creamy. Transfer filling to pastry bag lined with a star tip.
Pipe in filling into dyed egg whites and egg whites you set aside. Chill until ready to serve.
Some variations and finishing touches include: