A fun and colorful deviled eggs recipe for Easter, these Colored Deviled Eggs are super simple to make and make a gorgeous addition to your Easter brunch or Easter supper table while being devilishly delicious.

Easter Deviled Eggs Recipe

When it comes to breakfast, I can usually only manage two eggs at most… but when it comes to devilled eggs, I’m pretty sure I could polish off a cool dozen on my own.

This super simple deviled eggs recipe is absolutely delicious and crave-worthy. You may want to double or triple the recipe, because these little bite-sized appetizers are always the first thing to disappear from our family’s brunch table. I have never been able to manage making enough to enjoy as leftovers.

I also think these colored deviled eggs would be a super cute addition to a baby shower or birthday party – or really any occasion that deviled eggs would be a welcome addition at!

I’ve tried a couple of different methods for making these dyed devilled eggs and the easiest, most vibrant method is to boil the eggs in plain water and then soak in dyed water as I prepare the filling. This also allows you to reserve some of the eggs to be served “plain” (without dye) for anyone who may not be as excited about the multi-colored eggs.

The trickiest thing about making deviled eggs is peeling the egg shells off of the cooked eggs. For best results, use slightly older eggs – nothing super fresh. (I know, this sounds weird, but fresh eggs are harder to peel.) Also, after the eggs are done boiling, transfer them to a bowl filled with ice water. This helps separate the cooked eggs from the shell and makes the peeling process a lot easier.

If you have an Instant Pot or a vegetable steamer, steaming your eggs instead of boiling them also makes removing the shells easier.

How far in advance can I make deviled eggs? You can keep boiled eggs with the shells on in your fridge for up to a week, and prepared deviled eggs can be kept in the fridge for up to four days. However, I prefer to keep the filling and the hard boiled eggs separate until the day I’m serving them.

What is the best way to fill deviled eggs? Personally, I prefer using a piping bag. Not only does it create that pretty swirl, it prevents messes and wasted filling. Alternatively, you can use a very small cookie scoop or melon baller, or use two small spoons – scooping the filling in one and using the second to gently roll the filling off of the first spoon and place it in the egg.

You don’t need to be a cake decorating master to have great results using a piping bag; it’s super easy, just place the piping tip in the egg and gently squeeze the bag. Pull your hand up with a jerking motion to stop the flow of the filling. If you even make two cakes or cupcakes a year, I highly recommend purchasing a basic piping set like this one – you won’t believe how easy it is to pipe gorgeous decorations yourself using the right equipment!

Why do my egg yolks have a green tinge? If you over-boil your eggs, you may notice a green film around the yolks or that the yolks have taken on a green color. They are still perfectly safe and fine to eat, they will just be a bit dry. Check out these tips for perfect hard boiled eggs, or opt for the steaming method linked above.

Fun Twists on Deviled Eggs

Check out our classic Deviled Egg recipe for 10 simple tweaks for deviled eggs – or check out:

White Chocolate Mustard Deviled Eggs
Halloween Deviled Egg Eyes
Deviled Egg Chicks from In the Kids’ Kitchen

This Colorful Deviled Eggs recipe is one of the 32 recipes, crafts and decor ideas included in our free Easter Planning Ebook available to our e-mail subscribers:

Deviled Eggs Ingredients

Eggs – try to avoid using super fresh eggs, a week old is perfect
Mayonnaise – you can swap this out for olive oil or greek yogurt for a lighter deviled egg
Mustard powder or prepared mustard – a good-quality dijon or yellow mustard adds moisture and flavor, but mustard powder can also be used
Paprika – sweet or smoky, depending on your preference. I prefer smoked paprika in this recipe
Cayenne pepper – adds a perfect kick to these deviled eggs, can be replaced with a dab of your favorite hot sauce
Salt and pepper
Food Dye

Scroll down to the printable recipe card for full measurements.

Tip: adjust the seasoning to your personal preferences and be sure to check out the tips to customize your deviled eggs (above).

Kitchen Tools You May Find Helpful

How to Make Deviled Eggs

Start off by boiling the eggs. Use eggs that are at least a week old for best results.

Place the eggs in a pot and cover with water by at least 1 inch.

Bring water to a boil over medium-hight heat, then remove from heat and let set for 8-10 minutes. Drain hot water and then place eggs in bowl filled with ice water.

Carefully peel all of the eggs and discard the shells.

Cut the eggs in half and then use a spoon to scoop out the egg yolks.

Fill up small bowls or containers with water, one container per each color of food dye you plain to use.

Add a few drops of dye to each container and stir to dissolve completely.

Divide the egg whites into the containers and allow to soak for 20 minutes, as you prepare the devilled egg filling.

Place the egg yolks in a bowl and mash with a fork.

Stir in the mayonnaise, mustard powder, paprika, cayenne pepper and salt and combine until smooth.

Taste and adjust seasoning of the egg yolk mixture.

Scoop the egg yolk mixture into a piping bag or a ziplock bag. You can just snip off the edge of the piping bag, or you can use a piping tip for a fancy design. (I used a large star tip.) Place in the fridge until ready to use.

Discard the dyed water and pat the egg whites dry with paper towel.

Fill the hollow part of the eggs with the egg yolk mixture. You may find it easier to place the eggs on a mini muffin pan while filling, to prevent them from wobbling.

Optionally, sprinkle a bit more paprika over the finished eggs before serving.

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Yield: 24 servings

Colored Deviled Eggs

Name: Colored Deviled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 35 min
Yield: 24
Cuisine: Breakfast Recipe
Ingredients: 12 eggs; 1/3 cup mayonnaise, or to taste; 1 teaspoon mustard powder or prepared mustard; 2 teaspoons paprika; 1/2 teaspoon cayenne pepper; Salt and pepper, to taste

A fun and colorful twist on a classic deviled eggs recipe, these bright colored Easter Deviled Eggs are perfect for your Easter brunch or as an Easter appetizer the whole family will love.

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 20 minutes

Total Time 35 minutes

Ingredients

12 eggs
1/3 cup mayonnaise, or to taste
1 teaspoon mustard powder or prepared mustard
2 teaspoons paprika
1/2 teaspoon cayenne pepper
Salt and pepper, to taste

Instructions

Start off by boiling the eggs. Use eggs that are at least a week old for best results.
Place the eggs in a pot and cover with water by at least 1 inch.
Bring water to a boil over medium-hight heat, then remove from heat and let set for 8-10 minutes. Drain hot water and then place eggs in bowl filled with ice water.
Carefully peel all of the eggs and discard the shells.
Cut the eggs in half and then use a spoon to scoop out the egg yolks.
Fill up small bowls or containers with water, one container per each color of food dye you plain to use.
Add a few drops of dye to each container and stir to dissolve completely.
Divide the egg whites into the containers and allow to soak for 20 minutes, as you prepare the devilled egg filling.
Place the egg yolks in a bowl and mash with a fork.
Stir in the mayonnaise, mustard powder, paprika, cayenne pepper and salt and combine until smooth.
Taste and adjust seasoning of the egg yolk mixture.
Scoop the egg yolk mixture into a piping bag or a ziplock bag. You can just snip off the edge of the piping bag, or you can use a piping tip for a fancy design. (I used a large star tip.) Place in the fridge until ready to use.
Discard the dyed water and pat the egg whites dry with paper towel.
Fill the hollow part of the eggs with the egg yolk mixture. You may find it easier to place the eggs on a mini muffin pan while filling, to prevent them from wobbling.
Optionally, sprinkle a bit more paprika over the finished eggs before serving.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 58Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 94mgSodium: 69mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 3g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

I hope your family loves these fun and colorful deviled eggs as much as mine did!

Check out our other Breakfast Recipes here:

Check out our other Appetizer Recipes here:

Colored Deviled Eggs