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Red White and Blue Deviled Eggs

Red White and Blue Deviled Eggs are a creamy, classic deviled egg filling piped into halved whites and finished with red paprika dust and fresh blueberries. The contrast of smoky red paprika and blue berries makes a fast, show-stopping Fourth of July appetizer that’s ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 37 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 132
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use straight-from-refrigerator eggs for consistent boiling.
Deviled egg filling
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Toppings & garnish
  • 0.5 tsp smoked paprika For dusting the red portion.
  • 0.25 tsp sweet paprika For dusting the red portion.
  • 0.5 cup fresh blueberries Use fresh for best color and texture.
  • 2 tbsp finely chopped fresh chives Green stems only.
  • 24 flaky sea salt Small pinch per egg.

Equipment

  • 1 large saucepan
  • 1 fine mesh sieve
  • 1 piping bag

Method
 

Boil and cool the eggs
  1. Place 12 large eggs in a single layer in a large saucepan and cover with cold water by at least 1 inch. Bring to a full boil over medium-high heat (about 212°F/100°C), watching for vigorous bubbling.
  2. Once boiling, remove from heat, cover the pot, and let the eggs sit for exactly 12 minutes. Keep the lid on so the eggs cook evenly.
  3. Transfer the eggs immediately to a bowl of ice water and let cool completely, about 10 minutes. The shells should feel cold to the touch before peeling.
Make the deviled filling
  1. Peel the eggs carefully and pat dry. Slice each egg in half lengthwise with the cut side facing up on a serving platter.
  2. Pop the yolks into a medium mixing bowl and set the white halves on a serving platter. Keep the yolk mound intact so it mashes easily.
  3. Mash the yolks with a fork until no large lumps remain, then add mayonnaise, Dijon mustard, and white wine vinegar. Mix until smooth and creamy, scraping the sides as needed.
  4. Add salt and black pepper, then taste and adjust seasoning. Stop mixing once the filling is uniform with no gritty bits.
Pipe and garnish
  1. Transfer the filling to a piping bag fitted with a star tip (or use a zip-lock bag with a corner snipped off). Pipe a generous swirl into each egg white half.
  2. For the red eggs, dust half of the filled eggs with smoked paprika in a light, even layer using a fine mesh sieve or your fingers. Keep the dusting thin so the filling color still shows.
  3. For the blue eggs, press 2–3 fresh blueberries onto the top of the remaining filled eggs. Apply gently so the filling stays swirled.
  4. On both sets, scatter finely chopped chives over the tops and add a tiny pinch of flaky sea salt per egg. Finish with a light, even distribution of chives and salt.
  5. Arrange the deviled eggs on a white serving platter, alternating red paprika eggs and blueberry eggs for the full red-white-and-blue effect. Serve immediately or refrigerate uncovered for up to 2 hours before serving.

Notes

Pro tip: For the smoothest filling, fully cool the eggs in ice water before peeling, then mash the yolks until no lumps remain before adding the mayo mixture. Refrigerate assembled deviled eggs uncovered up to 2 days for best texture (best within 2 hours as written); freezing is not recommended. For a lighter option, swap mayonnaise for Greek yogurt (thick, plain) to keep the filling creamy with less fat.