Colored deviled eggs are the perfect addition to your holiday table, adding a festive twist to the classic appetizer. These eggs are not only eye-catching but also incredibly easy to make. Let me show you the simple steps to create colorful eggs that will be the star of your Easter celebration.

pink blue green colored deviled eggs on white platter
Colored Deviled Eggs

Watch Video to See How to Make this Recipe

Colored Deviled Eggs Ingredients

  • 12 boiled eggs
  • 4 drops of red food coloring, 
  • 4 drops of blue food coloring, 
  • 4 drops of green food coloring, 
  • 3 cups water, divided
  • ¼ Cup Mayonnaise 
  • 3 teaspoons yellow mustard
  • 1 Tablespoon sweet pickle juice
  • salt
  • paprika

Note: liquid food coloring or gel food coloring works for this recipe.

Perfectly Cooked Hard Boiled Eggs

Boil your eggs using the Instant Pot 5-5-5 method or this stove-top hard boiled eggs recipe for perfectly cooked hard-boiled eggs every time.

Related: Now that you are a pro at hard-boiling eggs and have gathered your food coloring let me show you how to make vibrant Easter Eggs with food coloring.

hard boiled eggs in bowl
Hard-Cooked Eggs

How to Make Colored Deviled Eggs

Once boiled, carefully peel the eggs and slice them in half lengthwise. Remove the egg yolks and place them in a bowl.

Tip: Placing boiled eggs immediately in a cold water bath will make them a breeze to peel.

hard boiled eggs sliced in half with yolks removed on a cutting board

In separate bowls, mix the red, blue, and green food coloring with about 1 cup of water each. Place egg white halves into each bowl, allowing them to soak in the dye until they reach your desired color.

bowls filled with red green and blue food coloring with hard boiled eggs in the dye
Egg Whites Soaking in Colored Water

Once the egg whites are colored to perfection, drain the egg halves on paper towels to remove any excess moisture.

the colored hard boiled eggs on platter before being filled
Colored Egg Whites

Be sure to use my mom’s deviled egg recipe. This deviled egg filling is slightly tangy and has an oh so delicious taste! Spoon or pipe the egg yolk mixture into each colored egg white half. Sprinkle eggs with some chopped chives or parsley and you have created some beautiful pastel Easter deviled eggs!

Related Unlock the secret to irresistible deviled eggs with my mom’s special recipe! Creamy, tangy, and utterly delicious, these easy deviled eggs are a crowd-pleaser for every occasion.

colored easter deviled eggs on a platter
Easter Deviled Eggs on Serving Platter

Easter deviled eggs are a fun and festive addition to any Easter celebration. With their vibrant colors and delicious flavors, they’re sure to be a hit with guests of all ages. Place eggs on a platter and serve them as a festive appetizer at your Easter brunch or dinner, or pack them into a picnic basket for a springtime outing with family and friends.

Gather your ingredients and let’s make some Easter magic with these delightful colored deviled eggs!

Related: We think these bunny rolls are another must for the best Easter dinner ever. They can be served as rolls or sliced to make the most adorable bunny ham sandwiches!

colored easter deviled eggs on a platter

Easter Deviled Eggs


  • 12 boiled eggs
  • 4 drops of red food coloring
  • 4 drops of blue food coloring
  • 4 drops of green food coloring
  • 3 cups water divided


  • Hard Boil eggs.
  • Peel the boiled eggs.
  • Cut eggs in half lengthwise and remove yolks and prepare deviled egg filling; (see recipe above)
  • Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If the color is too pale, add more food coloring to the bowls. Soak until desired color.
  • Drain colored egg whites on paper towels.
  • Pipe egg yolk filling into colored egg white halves; cover and chill before serving, for at least 30 minutes.
  • Place eggs on platter and sprinkle with chopped chives or fresh parsley.


Serving: 25g
Author: Cindy Hopper

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