How To Make Multi-Colored Deviled Eggs

A closeup of a multi-colored deviled egg on a plate with a few others, garnished with a carrot frond.

5 from 1 vote

These 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.

Prep Time20

Cook Time20

Cooling Time2

Total Time2 40

Course: Appetizer

Cuisine: American

Servings: Deviled Eggs

Calories: 40kcal

Author: Genevieve Morrison

Ingredients

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

Instructions

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 yolks 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.

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