As we start to get ready for Easter Sunday, we always have to plan out a menu! Even if you are going to be a guest somewhere else, we always want to contribute some dish to help celebrate the holiday… What better way to celebrate Easter than make a dish with eggs.
We love deviled eggs because they are the perfect little bite of food! Just the right finger food for a party.
These deviled eggs can be made with any filling recipe, but this helps explain how to dye the egg white to make the more festive! It is super simple and only takes 5 extra minutes from your original recipe.
Have a Hoppy Easter!
(Fun Fact: I got the Chicken platter from my Aunt, as a family heirloom… but it got culled on accident, so it’s on his second life!)
12 large eggs
1 cup mayonnaise
2 tsp mustard
1 tsp pickle juice
Salt and Pepper to taste
Hard boil your eggs. (Everyone seems to have their own way. The two I think are best are using the Instant Pot and the 5-5-5 method. If you don’t have an instant pot, let cold water (with some baking soda) come to a boil, cover, remove from the heat, and let sit for 12 minutes.) Cool and Peel.
Cut hard-cooked eggs in half lengthwise and remove yolks.
In different bowls, add about 1.5 cups of water and 4-8 drops of food coloring. (It depends on the color. Red needed more than blue or green.)
Steep the egg white halves in each bowl, about 5 minutes, depending on how dark you want the color.
Drain colored egg whites on paper towels.
While egg white steep, mash yolks in a bowl with mayo, mustard, pickle juice and mash until smooth. (Adjust flavor to make it what’s delicious to you. I like Dijon mustard and no pickle juice, but I like it with a lot of Zing!)
Pipe or spoon egg yolk filling into colored egg white halves.
Serve Chilled. Enjoy!