Description
These are a great Fourth of July appetizer! They’re a bit fussy to make, but the colorful presentation is so fun, it’s worth it. Spicy horseradish and smoked Spanish paprika give these deviled eggs a bit of a kick. This recipe scales easily; just be sure to go easy on the salt amount and season to your tastes.
Ingredients
- 3 drops red gel food coloring
- ⅔ cup water, or as needed
- 2 drops blue gel food coloring
- toothpicks
- 8 hard-cooked eggs, peeled
- 2 ½ tablespoons mayonnaise
- 1 tablespoon hot prepared horseradish
- 1 teaspoon rice vinegar
- ⅛ teaspoon salt, or to taste
- 1 pinch fresh-ground black pepper
- ¼ teaspoon smoked hot paprika
- 1 teaspoon snipped fresh chives (Optional)
Instructions
- Combine red food coloring and 1/3 cup water in a ramekin or small bowl; do the same with the blue food coloring in a separate ramekin.
- Gently insert 3 or 4 toothpicks about 1/4-inch deep through the center of an egg and balance it so that one end is dipped in one of the dyes. (Don’t pierce the eggs too much
- or they’ll break after you halve them). Let stand for 5 to 10 minutes
- depending upon how strong you like the colors. Dip the other end of the egg in the other dye so the eggs have red
- white
- and blue bands. Dye the rest of the eggs and let dry on paper towels.
- Slice colored eggs in half lengthwise and set the whites aside on a serving platter. Push the yolks through a sieve into a bowl or use a potato ricer.
- Mix mayonnaise
- horseradish
- rice vinegar
- salt
- and pepper into the yolks and stir until smooth. Taste and adjust seasoning. Transfer filling into a piping bag fitted with a large star tip.
- Pipe filling into each egg white half. Place smoked paprika in a fine mesh strainer; hold the strainer over each egg half and tap gently to dust with paprika. Sprinkle deviled eggs with chives. Chill until ready to serve.
Prep Time: 30 mins
Total Time: 1 hr
Servings: 16