Appetizers, Holiday Favorites, Snacks

Rainbow Deviled Eggs

I love spring and all the beautiful pastel colors of Easter. Bring spring into your kitchen with a rainbow of colored deviled eggs! Not just one color, but three.  These are so pretty and delicious for an Easter brunch, or any time of year. Get creative with your kids and come up with a few more colors. Since most folks want to try all three flavors, you won’t have many  leftover eggs!

Rainbow Deviled Eggs

Print Recipe
Approximately 0-2 carbohydrates
Course Appetizer, Breakfast, Brunch, Holidays, Lunch
Cuisine American, Easter
Keyword Beets, Curry, Eggs
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 12


  • Wide saucepan with lid
  • Food processor or hand mixer
  • Rubber spatula
  • Teaspoon
  • Sharp knife
  • cutting board
  • Serving Platter
  • 3 Small bowls
  • 1 Optional zip-lock baggy and scissors for piping yolk filling into egg whites. Snip a hole from bottom corner.


  • 1 Dozen Eggs
  • ¾ Cup Mayonnaise
  • 1 Tsp Salt
  • 2 Tsp Fresh chopped or dried dill
  • 1 Tsp Dried cayenne pepper skip if you don't like the heat.
  • 1 Tsp Onion powder
  • 1 Tbsp Dijon mustard
  • 2 Small dill pickles diced
  • 1 Tsp Stevia
  • 3 Tbsp Canned pickled beets, divided diced; reserve beet juice from can.
  • 2 Tbsp Curry powder
  • 2 Tsp Capers, divided
  • 2 Tbsp Scallions, divided diced
  • Cup Parsley chopped fine
  • 2 Tbsp Roasted red peppers diced


  • Gather all "tools for the trade" and ingredients to save you time.
  • To hard boil eggs: Cover eggs with cold water in a saucepan. Bring to a rolling boil , remove lid, and boil for 10 minutes. Remove from heat, cover with a lid for an extra 10 minutes. Drain the eggs, cool under cold water, and peel from the bottom of the egg.
  • Cut eggs in half and place yolks in food processor. Add mayonnaise, salt, dill, cayenne pepper, onion powder, mustard, pickles, and stevia. Mix until smooth. This is your basic mixture for all three varieties.
  • Divide the creamy yolk mixture into three small bowls:
  • 1st bowl: With the side of your knife, smoosh to flatten 2 tbsp of diced beets. Add this to mixture along with 1-2 tbsp of beet juice for color. Mix to a thick, smooth consistency.
  • 2nd bowl: Mix in curry powder to a smooth consistency. Add more if you like a stronger curry taste.
  • 3rd bowl: With the side of your knife, smoosh to flatten 1 tsp of capers. Add to mixture along with 1 tbsp scallions, and parsley. Mix to a smooth consistency.
  • Spoon or pipe into the egg whites on a platter.
  • Garnish the beet pink colored deviled eggs with reserved diced beets.
  • Garnish the curry yellow colored deviled eggs with diced roasted red peppers or yellow peppers.
  • Garnish the herb green colored deviled eggs with reserved diced scallions.
  • Serve or store in the refrigerator a day ahead of time.
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