Easy Rainbow Deviled Eggs


Rainbow Deviled Eggs

ORANGE: Spanish-Style Deviled Eggs

Ingredients

  • 12 large eggs, hard-boiled and peeled
  • 1/2 c. drained and chopped jarred roasted red peppers
  • 1/4 c. mayonnaise
  • 1 tsp. Dijon mustard
  • 1/2 tsp. smoked paprika
  • Salt and pepper, to taste

Directions

  1. Slice eggs in half lengthwise, scoop out yolks, and place them in a food processor with peppers, mayonnaise, mustard, and paprika. Cover and refrigerate whites. Process yolk mixture until smooth; taste and season with salt and pepper.
  2. Spoon yolk mixture into eggs.

RED: Sweet and Spicy Sriracha-Honey Deviled Eggs

Ingredients

  • 12 large eggs, hard-boiled and peeled
  • 2 tbsp. Sriracha
  • 2 tsp. honey
  • 1/2 c. mayonnaise
  • Salt and pepper to taste
  • 2 scallions, finely chopped

Directions

  1. Slice eggs in half lengthwise, scoop out yolks. and place them in a food processor with Sriracha, honey, and mayonnaise. Cover and refrigerate whites. Process yolk mixture until smooth; taste and season with salt and pepper. Stir in scallions.
  2. Spoon yolk mixture into egg whites. Dollop with more Sriracha, if desired.

YELLOW: Curry Deviled Eggs

Ingredients

  • 12 large eggs, hard-boiled and peeled
  • 1/2 c. mayonnaise
  • 1/2 tbsp. Dijon mustard
  • 1 tbsp. curry powder
  • Salt and pepper to taste

Directions

  1. Slice eggs in half lengthwise, scoop out yolks, and place them in a food processor with mayonnaise, mustard, and curry powder. Cover and refrigerate whites. Process yolk mixture until smooth; taste and season with salt and pepper.
  2. Spoon yolk mixture into eggs whites.

GREEN: Guacamole Deviled Eggs

Ingredients

  • 12 large eggs, hard boiled and peeled
  • 1/4 c. guacamole

Directions

  1. Slice eggs in half lengthwise, scoop out yolks. Spoon guacamole into egg whites.

PINK: Beet Deviled Eggs

Ingredients

  • 12 large eggs, hard-boiled and peeled
  • 2 whole pickled beets, chopped
  • 1/4 c. mayonnaise
  • 1/2 tsp. spicy brown mustard
  • Salt and pepper to taste

Directions

  1. Slice eggs in half lengthwise, scoop out yolks, and place them in a food processor with beets, mayonnaise, and mustard. Cover and refrigerate whites. Process yolk mixture until smooth; taste and season with salt and pepper.
  2. Spoon yolk mixture into egg whites.

Shared from GoodHousekeeping.com

There are a million different ways to make deviled eggs, and we love them all. If you’re looking for a quick twist that’s as easy to make as it is beautiful, take a look at these five simple recipes. Make one “color” or try them all to create your own stunning snack rainbow.

 

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