Rainbow Deviled Eggs: Festive Party Appetizer

Hard-boiled eggs

• 6
  hard-boiled
  eggs
  divided
• 3–6
  liquid food coloring
  colors of your choice

Filling

• 6
  hard-boiled
  egg yolks
• 1
  tsp.
  Dijon mustard
• 1/3
  cup
  mayonnaise
• 1
  tsp.
  minced onion
• 1/4
  tsp.
  Tabasco or hot sauce
• Salt and pepper
  to taste
• Paprika
  for garnish

• Fill a large saucepan about halfway with water and gently add the eggs so they are covered by at least 1 inch of water. Add a pinch of salt. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat slightly and continue to boil for 10 minutes. Drain the hot water and immediately run cold water over the eggs until they are cool enough to handle. Crack and peel the shells under cool running water for easier peeling.
• Slice each egg in half lengthwise with a sharp knife. Gently remove the yolks and place them into a small mixing bowl. Set the white halves aside for coloring.
• Rinse the egg white halves under cold running water to remove any remaining yolk bits. Pat them dry with paper towels.
• Prepare color baths in 3 to 6 cups or small bowls. Fill each cup about three-quarters full with cold water and add approximately seven drops of liquid food coloring to each cup. Submerge the egg white halves in the color baths until they reach your desired intensity—this usually takes 15–20 minutes depending on the color. Remove the colored whites with a slotted spoon and let them dry on paper towels.
• To make the filling: use a fork to mash the reserved yolks until smooth. Stir in the Dijon mustard, mayonnaise, minced onion, Tabasco (or preferred hot sauce), and season with salt and pepper to taste. Mix until the filling is creamy. For a neat presentation, transfer the filling to a piping bag fitted with a star tip and pipe into the centers of the colored egg whites; alternatively spoon the mixture in gently.
• Cover the prepared eggs and refrigerate until you are ready to serve. Just before serving, sprinkle each deviled egg with a little paprika or garnish with chopped chives for added color and flavor. This recipe yields approximately 12 filled egg halves and makes an attractive, flavorful appetizer.

Color suggestions and seasonal variations:

• Easter: Use soft pastel shades—light pink, pale blue, lavender, and soft yellow—for a gentle, springtime palette.
• Christmas: Choose red and green to coordinate with holiday decor; add a sprinkle of chives for a festive look.
• Valentine’s Day: Combine red, white, and pink for a romantic theme—pink-tinted whites with piped filling make a pretty presentation.
• Fourth of July: Use red, white, and blue; alternate colors on the platter for a patriotic display.

Tips: Adjust the amount of food coloring to control intensity; darker colors develop more quickly. If you prefer milder seasoning, reduce the Tabasco and increase mayonnaise for a creamier, less spicy filling. For a different flavor profile, swap Dijon for whole-grain mustard or add a teaspoon of pickle relish for extra tang.