This fun and colorful recipe makes a pretty appetizer for serving at spring and summer brunches and parties!

Print Recipe

Rainbow Deviled Eggs

Ingredients

12 {1 dozen} eggs boiled and peeled
6 cups of water
12 tbsp white vinegar
6 different bright colored food coloring 15 drops each
1/2 cup mayo { I like Duke's}
1 tbsp yellow mustard
1 tbsp pickle relish
1/2 tsp chive seasoning blend {or seasoning of choice}
1/4 cup bacon diced

Instructions

Slice each boiled egg in half and gently scoop out the yolks into a bowl.
Set the egg whites on a plate and set aside.
Mash the yolks with a fork.
Add mayo, mustard, relish, bacon, and seasoning to the bowl with the yolks and mix well.
Now fill 6 bowls with 1 cup water each.
Add 2 tbsp vinegar to each then add approx 15 drops of different food coloring for each bowl and stir.
Add 4 egg white halves to each bowl and push down to submerge in the colored liquid.
Let soak for about 5 minutes then remove with a spoon and drain on a paper towel lined plate.
Place the color eggs on a platter.
Scoop the yolk filling into a piping bag or Ziploc bag with a piping tip or cut the corner of the bag to pipe.
Pipe filling into each egg half, filling to the top.
Chill until ready to serve.

My girls made pretty marbled Easter eggs this year.

Even with all the quarantine craziness I am so glad we were able to keep some of our favorite Easter traditions.

Start by peeling your boiled eggs.

Slice the eggs in half carefully and place on a plate then scoop out yolks and place them in a bowl.

Make your dyes- I chose 4 bright colors. Fill 6 bowls with 1 cup water each.
Add 2 tbsp vinegar to each then add approx 15 drops of different food coloring for each bowl and stir.

Add 4 egg white halves to each bowl and push down to submerge in the colored liquid.
Let soak for about 5 minutes then remove with a spoon and drain on a paper towel lined plate.

Place the color eggs on a platter.