Colorful Deviled Eggs in Time for Easter

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It’s Easter weekend! My house smells of vinegar and boiled eggs. Happiness. I always love this smell, and I guess it’s because of my childhood.

I have vivid memories of all 8 of us coloring eggs at the kitchen table. We were all trying to be super creative making cow eggs, olive eggs, eye ball eggs, the most beautiful shade of *insert any color here*. My childhood home was full of artists. Literally, one of my brothers is a graphic design artist. My Mom, Dad, and Gram are all also super artistic. The rest of us had fun with our creativity and did our best; we aren’t horrible by any means (I drew my family photo found on the About Me page, and another brother was a top contender in a state duck stamp competition), but we aren’t being hired for work either! My sister likes to say God gave all of her artistic talent to our brother, and that’s why he’s an artist and she believes she’s below par. Don’t let her fool you.

Egg coloring isn’t just for shells!

As I went to clean up the table after coloring eggs, I remembered something I did several years ago, maybe you do it too, and need a reminder, or maybe this is new to you! I color the edible whites of my boiled eggs to make fun deviled eggs!

Here’s what you need:

  • Boiled Eggs- shells removed
  • Water
  • Food Coloring (or you could use your left-over egg dye)
  • White Vinegar
  • Cups to color inside

First, I grab my boiled eggs. I always use the ones that cracked while I was boiling, or that were cracked during the aggressive egg coloring process of toddlers coloring eggs. If you’ve colored eggs with a toddler you know what I mean. The two-foot drop of a boiled egg into a cup of food color. Yep, nothing is able to be hidden by the Easter Bunny from their group of eggs. Perfect for deviled eggs, or egg salad sandwiches. I peel the boiled eggs, and set them aside. No need to cut them if they are going to eat them the next day. You can color the whole egg and store them in plastic baggies, so you are a step ahead for tomorrow. If you want more color on your deviled eggs, go ahead and cut the eggs lengthwise and spoon out the yolk into a bowl.

Scroll down if you want to see the two options.

Here comes the color!

Then, for coloring you can use your leftover egg dye or create new dye. I use about four drops of gel food coloring to ¼ cup of vinegar and a ½ cup of lukewarm water. If you are making colors using the primaries, slowly add even drops of colors until your desired color is made. Now use your egg coloring wand to dip your peeled egg into the color cups. If you cut your egg in half, it works better to use a spoon to dip the half of an egg. Dip it in, take it out. Dip it in, take it out. The more times you dip, the more color saturated it will be. Don’t leave them soaking inside the containers. My eggs were dipped twice.

Now, slice your eggs, if you haven’t already, and remove your yolk. Use your favorite deviled egg recipe to make the filling. If you are someone who uses apple cider vinegar in your recipe, don’t worry. The vinegar being in the food coloring water won’t become overpowering. The vinegar is only used to make the color vivid. Your recipe is fine.

Because the kids were starving (coloring eggs takes a lot of energy after all), I just did a simple mayo, yellow mustard, salt, and pepper mix. Lastly, I spooned the mixture into the corner of a plastic baggy. I cut the corner off the bag and squeezed out the contents into each colored boiled egg half. You can just use a spoon to plop it in if that’s easier for you. I like to use the baggy, because it’s a little neater.

Ta-da! Colorful Deviled Eggs!

By the way, these are cute for parties too!

If you have a great deviled egg recipe please share it below!

I hope you have a great time, and a Happy Easter!


  1. Hanna says:

    One lady I worked with, Michelle, used to make these amaaaaazing deviled eggs. Finally, I asked for the recipe. It was difficult for her because most of it is just, some of this, some of that…but one day she sat down and tried to figure out amounts for me! And here it is:
    For every 6 eggs-
    1 tsp mustard
    1/4 cup mayo
    Relish (really more relish juice than relish. Maybe 1 tsp juice to 1/2 tsp relish 🤷🏼‍♀️)
    Dash of sugar
    Dash of white vinegar
    Thanks, Michelle!!

    1. Chelsey says:

      These sound delicious! Thanks for the recipe!

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