Colored Easter Deviled Eggs
A creative way to serve deviled eggs, this recipe uses vibrant food coloring to make your eggs extra special for holidays like Easter. The creamy filling is flavored with mustard and a touch of hot sauce.
Equipment
- Large saucepan
- Knife
- Cutting board
- Mixing bowl
- Spoon or piping bag
- 3 small bowls for coloring
- Paper towels
Ingredients
- 12 large eggs
- ¼ cup creamy salad dressing like Miracle Whip
- ¼ teaspoon dry mustard
- Salt and pepper to taste
- Hot sauce to taste
- 4 drops red food coloring
- 4 drops blue food coloring
- 4 drops green food coloring
- 3 cups water divided, or as needed
Instructions
- Boil the Eggs: Place the eggs in a large saucepan and cover them with cold water. Bring to a boil, then turn off the heat and cover the pot. Let the eggs sit in the hot water for at least 20 minutes. Drain the eggs and cool them under cold water. Peel the eggs once they’re cool.12 large eggs, 3 cups water
- Prepare the Filling: Cut the hard-boiled eggs in half lengthwise and remove the yolks. Mash the yolks in a bowl and mix them with the creamy salad dressing, dry mustard, salt, pepper, and hot sauce. Stir until smooth.¼ cup creamy salad dressing, ¼ teaspoon dry mustard, Salt and pepper to taste, Hot sauce
- Color the Egg Whites: In three separate small bowls, add 1 cup of water to each and mix in a few drops of red, blue, and green food coloring. Soak the egg whites in the bowls, one color for each, for about 15 minutes, or until they reach the desired color. If the color is too light, add more food coloring. Remove and drain the egg whites on paper towels.4 drops red food coloring, 4 drops blue food coloring, 4 drops green food coloring
- Fill the Egg Whites: Spoon or pipe the yolk mixture into the colored egg whites. Cover and refrigerate for at least 30 minutes before serving.
