Description
Celebrate your next summer gathering with a vibrant and nutrient-dense appetizer that honors the spirit of the season. These Patriotic Deviled Eggs offer a stunning visual appeal with their signature red, white, and blue hues, making them the centerpiece of any festive table. Beyond their striking appearance, you will find a silky, creamy filling that balances zesty mustard with a hint of tangy acidity. These bites provide a satisfying texture that melts in your mouth while delivering essential vitamins.
Ingredients
12 Large Pasture-Raised Eggs
1/3 cup Plain Greek Yogurt
1 tablespoon Dijon Mustard
1 teaspoon Apple Cider Vinegar
1 cup Beet Juice (for red dye)
1 cup Red Cabbage Juice (for blue dye)
1/2 teaspoon Baking Soda (for blue dye)
Sea Salt and Black Pepper to taste
Fresh Chives or Paprika for garnish
Instructions
- Boil the Eggs: Place your pasture-raised eggs in a single layer in a large pot. Cover them with cold water by at least an inch. Bring the water to a full boil, then immediately remove the pot from the heat and cover it with a lid. Let the eggs sit for exactly 12 minutes
- Shock and Peel: Prepare an ice bath while the eggs sit. Once the time is up, transfer the eggs to the ice water for at least 10 minutes. Then gently crack the shells and peel the eggs under cool running water
- Prepare the Natural Dyes: To create the red dye, pour beet juice into a medium bowl. For the blue dye, boil chopped red cabbage in two cups of water until the liquid turns deep purple. Strain the liquid and stir in the baking soda; let both liquids cool completely
- Color the Whites: Slice the peeled eggs in half lengthwise. Remove the yolks and mash them in a mixing bowl. Place half of the egg white halves into the red dye and the other half into the blue dye. Let them soak for 15 to 30 minutes
- Create the Filling: Mash the reserved egg yolks and add the Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until the mixture is silky and smooth
- Assemble the Eggs: Remove the egg whites from the dyes and pat them dry. Use a piping bag to fill each colored white with the yolk mixture
- Garnish and Serve: Finish the eggs with a light dusting of smoked paprika or fresh chives. Arrange them on a platter alternating between red and blue
Notes
For dairy-free options, substitute Greek yogurt with avocado oil mayonnaise.
To add spice, mix in cayenne pepper or sriracha into the yolk filling.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Boiling and Assembling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 145 kcal
- Sugar: 0g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: variable
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 186mg