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Red, White, and Blue Deviled Eggs


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  • Author: Robert Ferguson
  • Total Time: 27 minutes
  • Yield: Makes 12 servings 1x

Description

Celebrate July 4th with these vibrant Red, White, and Blue Deviled Eggs that combine fresh cherry tomatoes, creamy egg yolks, and tangy blue cheese for a delightful twist on a classic snack. This easy-to-make recipe is perfect for summer gatherings, adding a burst of flavor and color to your festive table. Your guests will love the unique combination of tastes and textures in every bite!


Ingredients

Scale
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 cup cherry tomatoes (halved)
  • 1/3 cup blue cheese crumbles
  • Fresh parsley (for garnish)
  • Salt and pepper (to taste)

Instructions

  1. Boil the Eggs: Place eggs in a pot covered with cold water. Bring to a boil over medium heat, cover, and remove from heat. Let sit for 12 minutes before transferring to an ice bath.
  2. Prepare the Filling: Once cooled, peel the eggs under running water. Slice in half lengthwise, scoop out yolks into a bowl, and mash until smooth.
  3. Mix Ingredients: Stir in mayonnaise, Dijon mustard, salt, pepper, and blue cheese crumbles until well combined. Adjust seasoning as needed.
  4. Assemble: Spoon or pipe yolk mixture back into egg whites and top each with a cherry tomato half.
  5. Garnish: Sprinkle finely chopped parsley over each filled egg before serving.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Appetizer
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 1 deviled egg
  • Calories: 70
  • Sugar: 0g
  • Sodium: 100mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 4g
  • Cholesterol: 186mg