Red, White, and Blue Deviled Eggs
Elevate your July 4th celebration with these festive Red, White, and Blue Deviled Eggs. This delightful snack features creamy egg yolks blended with zesty mayonnaise and Dijon mustard, nestled in boiled egg whites and topped with vibrant cherry tomatoes and fresh blueberries. Perfect for potlucks or backyard barbecues, these eye-catching bites are both delicious and fun, making them an instant crowd-pleaser!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves 6 (12 egg halves) 1x
- Category: Snack/Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 6 cherry tomatoes, halved
- 1/2 cup fresh blueberries
- Salt & pepper to taste
- 1 tablespoon chives or dill, chopped (optional)
Instructions
- Boil the Eggs: Place eggs in a pot and cover with cold water. Bring to a rolling boil over high heat. Once boiling, cover and remove from heat. Let sit for 12 minutes.
- Chill: Transfer eggs to an ice bath using tongs or a slotted spoon for 10 minutes to cool.
- Peel: Tap eggs gently until cracked all around, then peel under running water to avoid residue.
- Make Filling: Slice eggs in half lengthwise and scoop yolks into a bowl. Mix yolks with mayonnaise and Dijon mustard until smooth.
- Fill Eggs: Spoon or pipe the mixture back into egg whites. Top each half with a tomato slice or blueberries, sprinkling with salt and pepper.
- Serve & Enjoy: Arrange on a platter and refrigerate until ready to serve.
Nutrition
- Serving Size: 1 egg half (30g)
- Calories: 60
- Sugar: 0g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg