RED, WHITE & BLUE DEVILED EGGS
These Red, White & Blue Deviled Eggs are a patriotic twist on a classic appetizer. Featuring creamy yolk filling topped with red and blue garnishes, they’re perfect for holiday parties, picnics, or festive gatherings.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- 6 cherry tomatoes diced (red garnish)
- ½ cup blueberries blue garnish
- Fresh chives or parsley chopped (optional)
Instructions
Boil Eggs:
- Place eggs in a pot, cover with water, and bring to a boil. Cook for 10 minutes, then transfer to ice water to cool.
Prepare Filling:
- Peel eggs and slice in half lengthwise. Remove yolks and mash in a bowl with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
Fill Eggs:
- Spoon or pipe yolk mixture back into the egg whites.
Garnish:
- Top each deviled egg with diced cherry tomatoes and blueberries to create red and blue accents. Sprinkle with chopped chives or parsley if desired.
Serve:
- Arrange on a platter and serve chilled.
Notes
- Make Ahead: Prepare eggs and filling up to one day in advance; store covered in the fridge.
- Variations: Add a dash of paprika or swap mayonnaise for Greek yogurt for a lighter version.
- Serving Suggestions: Perfect for 4th of July parties, potlucks, or picnics.
- Allergy-Friendly: Naturally gluten-free; use egg-free mayo alternative for egg allergies.