Easter Deviled Eggs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
¼ teaspoon dry mustard
02 -
Salt, to your liking
03 -
Ground black pepper, to your liking
04 -
Hot sauce, as much as you like
05 -
12 big eggs
06 -
¼ cup creamy dressing (like Miracle Whip)
→ Dyeing Ingredients
07 -
3 cups total water, divided as needed
08 -
A few drops of red food color (adjust to preference)
09 -
A few drops of blue food color (adjust to preference)
10 -
A few drops of green food color (adjust to preference)
# Instructions:
01 -
Put the eggs in a big pot and cover them with cold water. Heat it until boiling, then let them boil for 3 minutes. Turn the stove off, cover the pot, and leave it alone for about 20 minutes. Drain it all out, pop the eggs into cold water, and let them cool. Once they're cool, peel them.
02 -
Slice each boiled egg in half lengthwise, taking out the yolks. In a bowl, smash the yolks with the creamy dressing, mustard, salt, pepper, and hot sauce until smooth and creamy.
03 -
In three different bowls, add red, green, and blue food coloring. Add roughly 1 cup water to each bowl. Dunk 8 halves of the egg whites into each bowl, soaking up the colors to make pink, light blue, and green. If they aren't bright enough, mix in more food coloring. Lay the colored whites out to dry on a paper towel.
04 -
Use a spoon or piping bag to fill the colored whites with the yolky mixture. Cover them up and chill in the fridge for at least half an hour before serving.