Easter Deviled Eggs
A unique and pretty spin on the classic Deviled Eggs! These dyed Easter Deviled Eggs will bring a beautiful pop of color to your Easter Lunch or Dinner table.
Ingredients
- 10 large eggs
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp white vinegar
- liquid food coloring
- salt and pepper to taste
Instructions
- Bring water to a boil in a medium-sized pot. Then add eggs and boil for 12 minutes.
- Once eggs are cooked as desired, remove them from the water and transfer them to an ice bath. Allow eggs to cool completely before peeling.
- Peel eggs and cut them in half lengthwise. Remove the yolks, and place them in a bowl.
- Add the mayonnaise, mustard, and vinegar to your bowl of yolks. Mix well until well combined. Set aside.
- Add 2-3 cups of water and 1 tsp of white vinegar in a bowl. Add food coloring to achieve the color you like.
- Place sliced egg whites into the bowl. Let the eggs sit in the food coloring until the desired color is reached. Once the desired color is achieved, remove and place them onto a cookie sheet with parchment paper.
- Allow eggs to dry completely or pat dry with a paper towel.
- Fill a piping bag with the egg yolk mixture and pipe it into sliced egg whites.
- Sprinkle with pepper or paprika and top with finely fresh dill or chopped chives. Enjoy!