Ingredients
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3 drops red gel food coloring
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⅔ cup water, or as needed
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2 drops blue gel food coloring
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toothpicks
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8 hard-cooked eggs, peeled
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2 ½ tablespoons mayonnaise
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1 tablespoon hot prepared horseradish
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1 teaspoon rice vinegar
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⅛ teaspoon salt, or to taste
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1 pinch fresh-ground black pepper
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¼ teaspoon smoked hot paprika
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1 teaspoon snipped fresh chives (Optional)
Directions
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Combine red food coloring and 1/3 cup water in a ramekin or small bowl; do the same with the blue food coloring in a separate ramekin.
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Gently insert 3 or 4 toothpicks about 1/4-inch deep through the center of an egg and balance it so that one end is dipped in one of the dyes. (Don't pierce the eggs too much, or they'll break after you halve them). Let stand for 5 to 10 minutes, depending upon how strong you like the colors. Dip the other end of the egg in the other dye so the eggs have red, white, and blue bands. Dye the rest of the eggs and let dry on paper towels.
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Slice colored eggs in half lengthwise and set the whites aside on a serving platter. Push the yolks through a sieve into a bowl or use a potato ricer.
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Mix mayonnaise, horseradish, rice vinegar, salt, and pepper into the yolks and stir until smooth. Taste and adjust seasoning. Transfer filling into a piping bag fitted with a large star tip.
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Pipe filling into each egg white half. Place smoked paprika in a fine mesh strainer; hold the strainer over each egg half and tap gently to dust with paprika. Sprinkle deviled eggs with chives. Chill until ready to serve.
Cook's Notes:
It took me about half an hour to dye the eggs, but you could speed up the process if you want to use multiple dishes and use more food coloring.
I sometimes add a pinch of pimentón to the filling as well as sprinkling it on top for a garnish.
I use my pressure cooker for steaming the eggs; it's my favorite method, because it makes them easy to peel. I chill them for about 10 minutes in the ice bath. Get the recipe for Pressure Cooker Hard-Boiled Eggs.
Nutrition Facts (per serving)
55 | Calories |
4g | Fat |
1g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 55 | |
% Daily Value * | |
Total Fat 4g | 6% |
Saturated Fat 1g | 6% |
Cholesterol 107mg | 36% |
Sodium 65mg | 3% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 0% |
Total Sugars 0g | |
Protein 3g | 6% |
Vitamin C 0mg | 0% |
Calcium 14mg | 1% |
Iron 0mg | 2% |
Potassium 36mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.