Description
Elevate your Fourth of July celebrations with these Red, White, and Blue Deviled Eggs. This festive and easy snack features creamy egg yolk filling, fresh blueberries, and vibrant cherry tomatoes for a burst of flavor and color. Perfect for picnics, barbecues, or casual gatherings, these delightful bites are sure to impress your guests!
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp fresh chives, finely chopped
- 6 cherry tomatoes, halved
- 1/2 cup blueberries
- Salt and pepper to taste
Instructions
- Boil the eggs: Place eggs in a pot, cover with cold water an inch above the eggs, and bring to a boil over medium-high heat.
- Cool the eggs: Remove from heat and cover for 12-14 minutes. Transfer to an ice bath for 10 minutes.
- Peel the eggs: Tap each egg gently to crack the shell and peel under running water.
- Prepare the filling: Halve the eggs lengthwise, scoop out yolks into a bowl, mix with mayonnaise, mustard, chives, salt, and pepper until smooth.
- Assemble: Spoon or pipe the filling back into egg whites; top with cherry tomato halves on one side and blueberries on the other.
- Chill and serve: Refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half (30g)
- Calories: 70
- Sugar: 0g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg