Dyed Deviled Eggs

Dyed deviled eggs are a colorful and fun way to make Easter deviled eggs. With just a little food coloring and my step-by-step instructions, you can turn plain hard-boiled egg whites into vibrant, beautiful deviled eggs that will wow everyone at your Easter table — or any celebration!

Also try our traditional deviled egg recipe.

Colored Deviled Eggs

Deviled eggs are a must-have at Easter, so I thought—why not dye the actual egg whites to make them even more festive? Don’t worry, I used edible food coloring, not traditional Easter egg dye, so they’re completely safe to eat.

The process is super simple, just like dyeing Easter eggs, and the results are so fun! When I brought these to a family potluck, the kids’ eyes lit up at the colorful deviled eggs, and little hands couldn’t grab them fast enough. It’s such an easy way to wow your guests with a bright and cheerful Easter side dish!

Ingredients Needed to Dye Deviled Eggs

12 large eggs
1/4 cup + 2 Tablespoons mayonnaise
salt and pepper, to taste
1 teaspoon vinegar
1 teaspoon dijon mustard
1 teaspoon paprika
food coloring red, blue, purple, orange

How to Make the Perfect Dyed Deviled Eggs

Step One: Hard Boil the Eggs

A black rectangular plate with twelve peeled hard-boiled eggs on a marble surface, accompanied by a striped cloth and food coloring drops nearby.

Halved boiled egg whites arranged on a dark tray.

You’ll want to start with hard boiled eggs. We’ll tell you how to boil eggs, but try our Instant pot method for hard boiling eggs – you’ll never go back to the regular way.

Place eggs in large saucepan on high heat and cover with cold water making sure the eggs are covered by 2 inches of water. Make sure there is room for all 12 eggs, or do two batches of 6 eggs.
Add a teaspoon of vinegar to the water and let boil for for 3 minutes.
Turn the heat off and cover the pot and let sit for at least 10 minutes, but not more than 15 minutes.
Remove the eggs from the hot water and place in a large bowl with ice and water, covering the eggs.
Once the eggs are completely cooled, remove them from the water bath and peel all the eggs.

Step Two: Make the Deviled Egg Mixture

A whisk is in a glass bowl with yellow dry ingredients, possibly cornmeal, on a white marble surface.

Cut each egg in half lengthwise and scoop out the yolks, placing the yolks in a bowl. Smash the egg yolks with a fork until they are crumbly and in small pieces.
To the egg yolks add, mayonnaise, mustard, salt, pepper, paprika and mix until smooth and creamy.
Gently clean off the egg whites to remove any extra yolk that might be left on the egg white. Set egg whites aside.

Step Two: Color the Eggs

Four plastic cups filled with colored liquid and submerged eggs in red, orange, blue, and purple sit on a white countertop, soon to become festive dyed deviled eggs.

Fill 4 large mugs or mason jars 2/3 the way with water. Add in 1 teaspoon vinegar and 3-4 drops of food coloring to each glass. Stir.
Place the egg whites in the glass jar – depending on the size of your jar you can fit different amounts in. Test with one egg white in each jar to see how you like the color.
After you get the right amount of color on the egg whites, remove them and place them on a plate lined with paper towels.
Continue until all egg whites are colored.
After the egg whites are dry, pipe deviled egg yolk mixture into each colored egg white shell.

Colorful deviled eggs with golden filling arranged on parchment paper.

My Best Tips

Timing – The longer you leave the egg whites in the colored water, the darker they will get. Check them every couple of minutes.
Not More Than 10 Minutes – Don’t leave them in for more than 10 minutes or the egg whites will turn rubery.
Drain – Place egg whites on paper towels to relieve excess food coloring.
Test – Do a test with one egg white to see what color they will be before adding more eggs to the colored water.
Remove Carefully – Use a slotted spoon to remove the egg whites. They are tender and can tear easily.

Storage

To store deviled eggs, place them in an airtight container in a single layer to prevent them from tipping over. Cover them tightly with a lid or plastic wrap and refrigerate for up to 2 days. For the freshest taste, you can also store the egg whites and filing separately and assemble them just before serving.

Variations

Different colors – try different colors for all the holidays. You can do red and green eggs for Christmas, all green for St. Patrick’s Day, pink and red for Valentine’s Day.
Bacon – add chopped bacon to the deviled egg mixture for a new flavor.
Tabasco – add a few drops of Tabasco for more spice.

Frequently Asked Questions

What type of food coloring should I use?

For this recipe, we used store-bought food coloring. Each cup needs a few drops of each color.

Is it better to dye eggs warm or cold?

It’s better to dye eggs when they are cool and completely dry. Allowing hard-boiled eggs to cool prevents the dye from running or streaking and helps the color adhere more evenly.

Can you color eggs right after boiling?

No, you need to chill the eggs so they will harden properly. Then let the completely cool. You can pat the eggs dry before putting them in the colored water.

More Easter Recipes from Balancing Motherhood

Easter Desserts