4th of July Deviled Eggs
Dive into a sea of red, white, and blue with a festive twist on a classic appetizer. Each bite will light up your tastebuds with a spark of deliciousness, making it the perfect dish for your Independence Day celebration.
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An image of the 4th of July Deviled Eggs recipe generated by AI (without food coloring)
About this recipe:
This dish is more than just an appetizer – it's a centerpiece. Inspired by the bold colors of the American flag, this deviled eggs recipe infuses traditional flavors with a splash of color. The unique presentation is sure to ignite conversations and kindle the spirit of celebration. So, get ready to see fireworks on your guests' faces as they savor these delightful bites.
4th of July Deviled Eggs
Yield: 24 deviled eggs
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
12 large eggs
1/2 cup mayonnaise
2 teaspoons white vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
2 cups water
Red and blue food coloring
Fresh chives, chopped for garnish
Instructions:
Place the eggs in a large pot and cover with cold water. Bring the water to a boil, then cover the pot and remove from heat. Let the eggs sit in the hot water for 10 minutes.
After 10 minutes, transfer the eggs to a bowl of ice water and let them cool completely.
Once cool, peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks and place them in a separate bowl.
Mash the yolks with a fork and add the mayonnaise, vinegar, mustard, salt, and pepper. Mix until smooth.
In two separate bowls, create dye baths with about a cup of water and a few drops of food coloring in each. One bowl should be for the red dye and the other for the blue.
Place the egg white halves in the dye baths. Let them soak until they reach your desired shade. This may take a few minutes, so be patient. You might need to turn them over to ensure an even color. Use a slotted spoon or tongs to move them around.
Once dyed, carefully remove the egg whites with a slotted spoon or tongs, drain and pat them dry.
Pipe the yolk mixture into the colored egg whites. If you don't have a piping bag, you can use a plastic bag with a corner cut off.
Garnish with chopped chives and serve.
Serving Size: 2 deviled eggs
Nutritional Information Per Serving:
Calories: 83
Fat: 7g
Saturated Fat: 1.5g
Cholesterol: 95mg
Sodium: 86mg
Carbohydrates: 0.6g
Fiber: 0g
Sugar: 0.6g
Protein: 3g
