Valerie lives in Birmingham, Alabama and writes about fun things, like recipes that really work!
Stuffed Eggs for 4th of July Parties
Make jazzy deviled eggs in red, white, and blue with a spicy filling. Impress everybody at your Fourth of July or Memorial Day picnic!
I love deviled eggs and make them for every party. The tray always comes back clean, and people beg for more. So I wanted to take it up a notch with colors to match the holiday. It turned out to be easy to dye the whites in appropriate holiday colors, and the resulting stuffed eggs are quite striking on the platter.
The stuffing recipe is one that I've used for years. It's spicy enough to be remembered, but even people who hate "hot" still love it. Beat the filling by hand or with an electric mixer until it's as smooth and rich as chocolate creams—the way Peg Bracken's grandma made them!
- 12 eggs, boiled and peeled
- 1 1/2 cup white vinegar
- Red and blue food coloring
- 1/3 cup plus 2 tablespoons mayonnaise
- 2 tablespoons mustard
- 4 teaspoons dill or sweet pickle relish
- 1/4 teaspoon horseradish
- 4 drops hot sauce
- Salt and pepper to taste
- Sprinkle of paprika or turmeric
- Slice the boiled eggs lengthwise and remove the yolks. Put the yolks in a covered container while you dye the whites so they'll stay moist.
- If there is yolk residue on the whites, let them set for a few minutes. Then gently wash them in cold water and drain on paper towels.
- Put 3/4 cup vinegar and 20 drops of liquid food coloring in a small bowl.
- Place 2–3 whites in each dye bowl and leave for 5 to 10 minutes. Remove them with a slotted spoon and drain on paper towels. Pat the whites dry with another paper towel to keep the dyes from mixing.
- Repeat step 4 until you have dyed eight red and eight blue eggs, with eight left white. Arrange them on your deviled egg tray and set to one side.
- Mash up the boiled yolks with a fork. Add mayonnaise, mustard, relish, horseradish, hot sauce, salt, and pepper. Beat until smooth with a fork or hand mixer.
- Place a heaping spoonful of filling into each egg white, using a spoon or pastry bag.
- Sprinkle paprika or turmeric on top of the filling.
Notes and Tips for Red, White, and Blue Eggs
- Waiting! That's the hard part. Double or triple the vinegar and coloring to dye all your egg whites at once.
- Drain the eggs on folded paper towels. Pat dry with another paper towel so the dyes won't mix where they touch.
- Put the filling into a plastic freezer bag, close it up, and snip off one corner. Then you can fill the cavities with cute spirals or rosettes.
- If you don't have a pastry bag, snip the corner off a plastic bag and use it to squeeze the filling into the egg whites.
- The vinegar dye leave the whites slightly sour, but the taste goes well with the filling.
- Boil some extra eggs in case of accidents.
And there you are—a gorgeous tray of colored stuffed eggs, all ready for your Fourth of July party!
Tell us your secret ingredient in the comments below!
© 2013 Valerie Proctor Davis
What do you like in your deviled eggs?
Cassaundra on July 02, 2015:
I use horseradish in my deviled eggs. Sooooo yummy!
Amelia Griggs from U.S. on April 28, 2015:
Very interesting, I never saw or heard of patriotic deviled eggs. I made some deviled eggs for Easter but the traditional kind. It was very tricky to find a deviled egg dish!
Cool hub. ;-)