Multi-colored deviled eggs are so simple to create and look so pretty! I’ll show you how to create these two-tone deviled eggs in just a few steps.
A lot of people ask me how I make my deviled eggs multi-colored. It’s such a fun trick that’s so easy to do!
Deviled eggs with the egg white dyed is fairly common, but I’ve never really liked the look, myself.I think a multi-colored filling is more unexpected and fun. You can use the technique below to add more than just two colors, too!
Multi-Colored Deviled Eggs – Step by Step:
All you need are two small bowls (if you’re doing 2 colors), 2 squares of cellophane and a pretty, natural food dye. You can also use another ingredient with a similar consistency as your egg-filling, like hummus or creamy guacamole.
You’ll also need a pastry pipping bag and a pretty tip, otherwise you’ll have trouble getting your colors to blend nicely.
Full recipe below.
1. You can use almost any kind of pastry piping tip, but make sure to choose one with an opening that isn’t too tiny.
2. – 3. Mix your filling and separate it into two bowls. Add your dye to one bowl and mix. Spoon your filling onto cellophane, then roll it up into 2 tubes.
4. Once it’s rolled, you’ll want to snip then ends, then place them side by side in your pastry piping bag so that the filling comes out evenly in both colors.
You Can Get Creative With Other Ingredients too!
One of my favorite deviled eggs to make is this spicy, two-tone hummus deviled egg. It was pretty enough with the two ribbons of filling, but I thought I’d add a few crunchy and floral accruements to it too. Hummus has a perfect texture to combine with deviled egg filling! It’s almost exactly the same.
These two-tone daisy deviled eggs are similar to the one in the recipe below. They both have ribbons of curry, but this one was a little more subtle. I didn’t add a little drop of dye so the color gradient was more delicate. I also garnished with pretty english daisies and mustard caviar 😉
For the lovely deviled eggs in the recipe at the bottom of this page, I made one curry ribbon of filling and gave it a little color-boost with a natural, orange dye.
Lets get started! First, by making perfectly boiled eggs and creating a smooth, creamy filling.
A Few Deviled Egg Pro Tips!
1. I simply use a knife to gently crack around the center of an egg and carefully peel the shell. Then, when slicing my eggs, I like to slice through the center-middle, as opposed to longways. I find the egg-halves will have a more sturdy base when cut this way.
2. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
3. No need to always gouge out your yokes with a spoon. They’ll almost always slide out if you’re gentle. You may sometimes have a little left over, but it’s easier and less damaging to the egg white, to try sliding first.
4. To get perfectly smooth egg-fillings, push the yokes through a mesh strainer before mixing in your mayo and mustard.
5. Wash and gently dry your egg whites so that they’re absolutely perfect before filling.
6. The perfect consistency of deviled egg filling is almost exactly like hummus. If your filling seems a little dry, just add a little more mayo.
7. Always use a pastry piping bag and a pretty tip. It really makes your eggs look so much more professional.
8. When garnishing with a spice, pour a bit into your hand first and use your fingers to gently sprinkle. Otherwise, if you pour directly from the bottle, it’s very likely too much will come out at once, and you’ll end up with a deviled, over-spiced heart break.
If you want to see a few more pretty multi-colored deviled eggs, take a look, and help yourself!
A Few More Multi-Colored Deviled Eggs Ideas:
- Two-Tone Curry Daisy Deviled Eggs
- Sriracha & Horseradish Deviled Eggs
- Cherry Blossom Deviled Eggs
- Colorful Deviled Eggs with Curry
How To Make Multi-Colored Deviled Eggs
- 6 eggs
- 1 tbsp. mayo
- 1 tsp. spicy brown deli mustard
- 1 tsp. creamy horseradish
- 1 tsp. curry
- 2 tiny drops of orange dye
- Salt & pepper to taste
- Carrot fronds for garnish optional
- Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
- Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
- Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
- Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
- Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
- Mix in your mayo, mustard and creamy horseradish with a few shakes of salt and a few shakes of fresh pepper.
- Separate your filling into two bowls, equally. To one bowl of filling, add your curry and 1-2 drops of dye. Mix thoroughly. All curry powders have different strengths so start with a teaspoon and add more if you think it needs more flavor. If it begins to thicken up with the spice, simply add more mayo so the consistency matches your other bowl.
- Lay down two pieces of cellophane on a flat surface and spoon filling onto each. Roll them up so you have two tubes of filling.
- Snip the ends.
- Place both of your tubes into a pastry piping bag, and squeeze into your egg halves. It helps to do a little test first to make sure they’re coming out perfectly together.
- Garnish with your carrot fronds, or any pretty garnish you choose.