Description
Elevate your summer gatherings with these vibrant Red, White, and Blue Deviled Eggs. Bursting with flavor and a patriotic flair, this easy snack combines creamy egg yolks with tangy Dijon mustard and fresh tomatoes and blueberries for a colorful twist. Perfect for barbecues or family picnics, these deviled eggs are a delightful fusion of tradition and creativity that will surely impress your guests!
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 red cherry tomatoes (halved)
- 1/2 cup blueberries
Instructions
- Boil the Eggs: Place eggs in a pot, cover with cold water by an inch, and bring to a boil. Once boiling, cover tightly, remove from heat, and let sit for 12 minutes.
- Cool and Peel: Transfer eggs to an ice bath or run under cold water until completely cooled. Tap shells gently before peeling under running water.
- Create the Filling: Slice peeled eggs in half lengthwise. Scoop yolks into a bowl and mash with mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Assemble: Spoon or pipe filling back into egg whites and top each half with half a cherry tomato or one blueberry.
- Chill: Place assembled deviled eggs on a platter, cover with plastic wrap, and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half (30g)
- Calories: 60
- Sugar: 0g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg