Deviled Eggs for Easter
Everyone loves a good deviled egg, especially on Easter. I always think of Easter as a holiday for chocolate and eggs. I have outgrown Easter egg hunts but I haven't outgrown dying Easter eggs. I was inspired by my childhood to dye the egg whites of these deviled eggs. It is super easy and only takes a couple of minutes. They add a really nice pop of color to any appetizer table. So here is how to make them:
Dyed Deviled Eggs
12 large eggs
food coloring of choice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon pickle relish
1/4 cup mayonnaise
1/4 cup garlic herb whipped cream cheese
freshly chopped herbs, green onion, or bacon for toping
Place the eggs in the bottom of a medium-sized sauce pan. Cover eggs completely with cold water. Place the pot over medium heat and bring to a boil. Once the water boils, turn off the heat and cover. Let the eggs cook off of the heat for 15 minutes before draining and allowing to cool. Once cool, peel the eggs.
To make the dyes, place 2 cups of cold water into a medium-sized bowl. Add 10-15 drops of your favorite food coloring to the water. Whisk until homogenous. Slice eggs in half lengthwise and remove the yolk, placing it in a small bowl. Repeat until each egg is halved. Place halves in the colored water, allowing them to sit for 10-15 minutes, or until the desired shade of color is reached. Remove from the bowl and place on a paper towel lined baking sheet to drain.
Meanwhile make the filling. Using a fork, mash the egg yolks until they resemble a fine crumb. Mix in the salt, black pepper, pickle relish, mayonnaise, and whipping cream cheese. Taste to adjust seasoning. Using a piping bag or a teaspoon, fill each crevice in the egg white with the egg yolk mixture. Top with herbs, green onion, or bacon.
Makes 24 deviled eggs.