Easter Deviled Eggs
If you are looking to add some color to your Easter dinner, these Colored Easter Deviled Eggs will do the trick. We add traditional deviled egg filling and a splash of spring color to the whites.
- 12 Eggs
- 1/2 cup Mayonnaise
- 2 tbsp Sweet Pickle Relish
- 4 tsp Mustard
- Salt and pepper for taste
- Food coloring.
Place eggs in a pan and cover with cold water.
Bring to a boil, cover and turn off heat.
Allow to sit for 9 minutes.
Fill with cold water to stop cooking.
Slice eggs in half lengthwise.
Remove yolks and place in a bowl.
Fill bowls with 1 cup cold water and 6 drops of food coloring.
Divide cooked egg white halves evenly between the different colors.
Allow whites to sit for 15 minutes or until desired color is reached.
Place Colored egg whites on paper towels to dry.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard.
Salt and pepper, to taste.
Mix until consistency is smooth and creamy.
Transfer mixture to zippered bag or piping bag and clip corner for piping.
Pipe mixture into cooked egg whites and refrigerate until ready to serve.