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Celebrate with Color: Red, White, and Blue Deviled Eggs with Miracle Whip

Celebrate with Color: Red, White, and Blue Deviled Eggs with Miracle Whip

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Red, white, and blue deviled eggs add a touch of festive spirit and patriotic flair to any holiday gathering or celebration. Whether it’s Independence Day, Memorial Day, or any other patriotic occasion, these colorful deviled eggs are a visual delight that will surely impress your guests. The vibrant hues of red, white, and blue evoke a sense of national pride, creating a captivating display on your appetizer table. 

Celebrate with Color: Red, White, and Blue Deviled Eggs with Miracle Whip

The combination of flavors and textures remains true to the classic deviled eggs but with a delightful twist. The tangy creaminess of Miracle Whip, blended with the yolks and other ingredients, creates a luscious filling that perfectly complements the symbolic colors – I really feel that it is the secret ingredient for this classic recipe. The red, white, and blue deviled eggs not only tantalize the taste buds but also serve as a charming centerpiece, bringing joy and excitement to your patriotic festivities.

What you will need for this egg recipe:

  • 1 package of large eggs (12 eggs)
  • red and blue food dye
  • 1 large pot to boil the eggs
  • 1 large bowl for ice water
  • 1/2 C Miracle Whip – you could use mayonnaise if you are not a Miracle Whip fan prefer.
  • 1/4 C yellow mustard, go with Dijon mustard if you want a little extra kick of flavor
  • 1/4 C Ketchup
  • 1/4 C sugar
  • 1/4 C milk
  • 3 tbsp distilled white vinegar – you can use apple cider vinegar in a pinch, but it may change the color of your final eggs
  • 1 piping pastry bag with a star tip
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The perfect hard boiled eggs

To make Deviled Eggs, you need to start with hard boiled eggs! To make the perfect hard-boiled eggs, follow these steps:

  1. Start with fresh eggs: Choose eggs that are not too old, as fresher eggs are easier to peel.
  2. Place the eggs in a saucepan: Arrange the eggs in a single layer at the bottom of a saucepan. Avoid overcrowding the pan.
  3. Add water: Fill the saucepan with enough cold water to cover the eggs by about an inch.
  4. Bring to a boil: Place the saucepan on the stove over medium-high heat and bring the water to a rolling boil.
  5. Reduce heat and simmer: Once the water reaches a boil, reduce the heat to low or medium-low to maintain a gentle simmer. Let the eggs cook in the simmering water for about 9-12 minutes, depending on the desired level of doneness. Adjust the time for larger or smaller eggs.
  6. Prepare an ice bath: While the eggs are simmering, prepare a large bowl with cold water and ice cubes.
  7. Transfer the eggs to an ice bath: After the desired cooking time, use a slotted spoon to transfer the eggs from the saucepan to the ice bath. Let them sit in the ice bath for at least 5 minutes to cool and stop cooking if you want an easy peel shell.
  8. Peel the eggs: Gently tap each egg on a hard surface to crack the shell, then roll it between your hands to loosen the shell. Start peeling from the wider end, where there’s usually an air pocket, which can help with easier peeling. Rinse the peeled eggs under cold water to remove any shell fragments.
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Want to cook your eggs in the Instant Pot?

To cook hard-boiled eggs in an Instant Pot, follow these steps:

  1. Place a trivet or steamer basket: Add 1 cup of water to the inner pot of the Instant Pot. Insert a trivet or steamer basket that came with the Instant Pot.
  2. Add eggs: Carefully place the desired number of eggs on the trivet or in the steamer basket. You can cook as few as 1 egg or as many as the Instant Pot can accommodate.
  3. Seal the Instant Pot: Close the lid of the Instant Pot and ensure the pressure release valve is set to the sealing position.
  4. Set the cooking time: Select the “Manual” or “Pressure Cook” button (the name may vary depending on the model), and set the cooking time to 5 minutes for medium-sized eggs or 6 minutes for large-sized eggs. Note that the time will vary slightly based on egg size and desired doneness.
  5. Start cooking: The Instant Pot will take some time to come to high pressure before the cooking time starts. Once the cooking time is reached, the Instant Pot will beep, indicating that the eggs are cooked.
  6. Quick release or natural release: You can perform a quick release by carefully turning the pressure release valve to the venting position using a long spoon or use a natural release by allowing the pressure to release naturally over time (around 5 minutes). Be cautious of the hot steam during quick release.
  7. Transfer to an ice bath: Once the pressure is fully released, open the Instant Pot and transfer the eggs to a bowl of ice water. Let them sit for about 5 minutes to cool and stop cooking.
  8. Peel the egg shells and enjoy: Gently tap each egg on a hard surface to crack the shell, then roll it between your hands to loosen the shell. Start peeling from the wider end, where there’s usually an air pocket, which can help with easier peeling. Rinse the peeled eggs under cold water to remove any shell fragments.

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Now you have perfectly cooked hard-boiled eggs ready to be enjoyed or used in your favorite recipe!

Let’s make them blue!

  • In a large bowl, fill halfway with water and add 10-20 drops of blue food dye until you get a light but dark color.
  • Place eggs into the dye and let sit for 1 hour
  • Once the hour is up, pull the eggs out and let sit to dry for 5 minutes.

How to make our patriotic deviled eggs

  • Cut the hard-cooked eggs in half going lengthwise.
  • Place the egg yolks into the small mixing bowl and set aside
  • Using a medium bowl, combine the creamy Miracle Whip, mustard, ketchup, sugar, milk, and vinegar and mix until combined
  • Using a fork, smash the yolk until fine but crumbly crumbs
  • Gradually add in a little bit of the sauce at a time, you don’t want it to be runny.
  • Once you have a paste-like mixture, add a few drops of the red dye and mix.
  • Once you get the red shade that you like, add the mixture to the piping bag. If you don’t have a piping bag, use a zip-top bag and snip a small corner off.
  • Pipe some of the egg yolk mixture into the center of the egg white halves and top with chopped chives, and your delicious deviled eggs are ready for the whole family to enjoy.
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FAQs

  1. How far in advance can I make deviled eggs?
    Deviled eggs can be made a day in advance. Prepare and assemble the deviled eggs, but hold off on garnishing them until just before serving. Keep them refrigerated in an airtight container to maintain freshness.
  2. How do I prevent the egg yolks from turning green?
    The greenish-gray color around the yolks is caused by a chemical reaction between sulfur in the egg whites and iron in the yolks. To prevent this, avoid overcooking the eggs and promptly cool them in an ice bath after boiling. Additionally, consume the deviled eggs within a day or two of preparation.
  3. How can I make the filling smooth and creamy?
    To achieve a smooth and creamy filling, make sure the cooked egg yolks are thoroughly mashed and well-mixed with the other ingredients. You can use a fork or a food processor to achieve a smoother consistency. Adding a little bit of Miracle Whip or mayonnaise to the filling can also help create a creamier texture.
  4. How long can deviled eggs be left at room temperature?
    It is best to avoid leaving deviled eggs at room temperature for more than 2 hours to ensure food safety. Bacteria can multiply rapidly between the temperatures of 40°F (4°C) and 140°F (60°C). If the deviled eggs have been sitting out for more than 2 hours, it’s advisable to discard them.

If, for some reason, you have leftover deviled eggs after your family gatherings, you are a simple step away from an easy potato salad! Just chop up your leftover eggs, add them to some cooked diced potatoes, and toss in a few celery seeds or celery salt. Some people even swear by adding a little pickle juice! Skip the potatoes, and you have a festive egg salad based on this delicious appetizer recipe.

Print off our recipe here

Yield: 4 - 6 servings

Easy Peasy Patriotic Deviled Eggs

Easy Peasy Patriotic Deviled Eggs

I LOVE LOVE LOVE summer holidays and anything goofy to go with them so these Patriotic Deviled Eggs just fit the bill to be something familiar and yet different for a celebration!

Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 dozen eggs
  • red and blue food dye
  • 1 large pot to boil the eggs
  • 1 large bowl for ice water
  • 1/2 cup mayo
  • 1/4 cup mustard
  • 1/4 cup ketchup
  • 1/4 cup sugar
  • 1/4 cup milk
  • 3 tbsp distilled white vinegar
  • 1 large bowl to dye the eggs
  • 1 medium bowl to mix the sauce
  • 1 small bowl to smash the yolk
  • 1 piping bag with a star tip

Instructions

  1. Using the large pot, add water half way to it and place eggs in it.
  2. Place pot onto the stove top on medium to high heat and bring to a boil.
  3. Once boiling, cover and remove from heat.
  4. Let sit for 10 minutes before transferring eggs to an ice bath.
  5. Once eggs have cooled, peel the shell off.
  6. In a large bowl, fill half way with water and add in about 10-20 drops of blue food dye until you get a light but dark color.
  7. Place eggs into the dye and let sit for 1 hour.
  8. Once the hour is up, pull the eggs out and let sit to dry for 5 minutes.
  9. Cut the eggs in half going lengthwise.
  10. Place the yolk into the small bowl and set aside.
  11. Using the medium bowl, combine the mayo, mustard, ketchup, sugar, milk and vinegar and mix until combined.
  12. Using a fork, smash the yolk until fine but crumbly crumbs.
  13. Gradually add in a little bit of the sauce at a time, you don’t want it to be runny.
  14. Once you have a paste like mixture add a few drops of the red dye and mix.
  15. Once you get the red shade that you like, add mixture to the piping bag.
  16. Pipe some yolk into the center of the eggs and top with chopped chives.

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 599Total Fat: 41gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 713mgSodium: 1320mgCarbohydrates: 30gFiber: 3gSugar: 24gProtein: 26g

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