4th of July Deviled Eggs
These 4th of July deviled eggs are a perfectly patriotic, red, white and blue appetizer – complete with their own starry fireworks! All you need are a few tiny cookie cutters, bell peppers, cheddar cheese and a little dye to make those little blue stars!
Servings: 12 deviled eggs
pot to boil 6 eggs
cutting board and sharp knife
pastry piping bag and tip
star-shaped plunger cutters
tiny bowl of water – if making blue stars
paper towel – if making blue stars
- 6 large eggs
- 1 large red bell pepper
- 1 large yellow bell pepper - if making yellow stars
- 2 oz. white cheddar
- 1 drop blue dye - or butterfly pea powder.
- 2 tbsp. sour cream - or mayonnaise
- 1 tsp. spicy brown mustard
- paprika – to sprinkle
- salt & pepper - to taste
To Make The Bell Pepper Stars
Slice a side off of 1 red bell pepper and “fillet” it a little so that the skin is not so thick. You may find that even when you fillet it, the outer skin may still be too thick for the star cutter. If this happens, simply use the inner skin that you sliced off instead of the outer skin.
Use a tiny star cutter to punch about 12-18 little stars. It all depends how many stars you want to add.
If you prefer to add yellow stars instead of blue, slice a yellow bell pepper just as you did the red. Punch 12-18 little stars and set them aside.
To Make The Cheese Stars
Slice 2 oz. white cheddar about half-an-inch thick. Cut 12-18 little stars.
To make them blue, add a small drop of blue dye to a small bowl with about 2 tbsp. of water. Stir throughly. Add some of the stars (not all – you want some to stay white), and allow them to sit for about 10-20 seconds. Pour them out into a small strainer, and gently rinse them under cold water. Pour them out onto a paper towel. Gently dab to dry them. Set aside.
To Make The Deviled Eggs
Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes over MEDIUM heat. After 20 minutes, place them in a bowl of cold water for 5-10 minutes.
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 the eggs. I slice through the center-middle, as opposed to longways. I find the egg-halves have a more sturdy base when cut this way. Carefully remove the yolks and place them in a bowl.
Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
In a mixing bowl, mix your egg yolks, 2 tbsp. sour cream, 1 tsp. spicy brown mustard and a sprinkle of salt & pepper. You want the texture of your filling to be like creamy hummus, so if it appears on the dry side, give it a taste, and see if it could use a little more sour cream or mustard to make it more creamy. Spoon it into a pastry piping bag with a pretty tip.
Pipe your egg whites, top them with stars and sprinkle each with a tiny bit of paprika.
Don’t fill the eggs until a half-hour (or less) before serving.
You really want to fill them as close to party-time as possible for maximum prettiness, as they will start to dry out after about a half hour. I highly suggest slicing your eggs, then placing them in a sealed container in the fridge. Then, make your filling and add it to a bag (or pastry piping bag), seal it with twisty-ties and don’t fill the egg whites until just before guests arrive.
Don’t sprinkle paprika directly from the container!
Believe me, you’ll end up with an over-spiced deviled egg heart break. Sprinkle it on your hand or in a bowl, then use your fingers to sprinkle the eggs, or you risk too much coming out and spoiling your starry works of art.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
Serving: 1deviled egg | Calories: 68kcal | Carbohydrates: 2g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 72mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 657IU | Vitamin C: 46mg | Calcium: 54mg | Iron: 1mg