Description

Brighten up your table with these vibrant and fun Rainbow Deviled Eggs — the ultimate colorful twist on a party classic. This easy recipe makes the perfect eye-catching appetizer for brunches, holidays, or themed gatherings. Whether you’re looking for a quick breakfast idea, healthy snack, or exciting food ideas for special events, these deviled eggs deliver on both flavor and fun. Creamy, tangy filling paired with pastel-dyed egg whites create a dish that’s not only delicious but also unforgettable. Perfect for entertaining or making meal prep a little more joyful.

Ingredients

For the Eggs:

12 large eggs

For the Dye Baths:

4 cups water (1 cup per color)
4 teaspoons white vinegar
Food coloring (assorted gel or liquid colors)

For the Filling:

12 cooked egg yolks
1/2 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon vinegar or lemon juice
Salt and pepper to taste

Optional Garnishes:

Fresh herbs (dill, parsley, chives)
Paprika
Pickled toppings or microgreens

Instructions

Place eggs in a saucepan, cover with water, and bring to a boil.
Once boiling, cover and remove from heat. Let sit for 10–12 minutes.
Transfer eggs to an ice bath for 10–15 minutes. Peel when cool.
Slice eggs in half lengthwise and remove yolks into a mixing bowl.
Prepare dye baths: mix 1 cup water, 1 tsp vinegar, and several drops of food coloring in each bowl.
Soak egg white halves in dye baths for 5–10 minutes or until desired color is achieved.
Remove dyed whites, drain, and pat dry with paper towels.
Mash yolks and mix with mayo, mustard, vinegar/lemon juice, salt, and pepper until smooth.
Spoon or pipe the yolk filling into each colored egg white half.
Garnish as desired and chill at least 30 minutes before serving.

Prep Time: 20 minutes
Cook Time: 12 minutes