Easter Deviled Eggs (Print Version)

# Ingredients:

→ For the Deviled Egg Filling

01 - 12 large eggs
02 - ½ cup mayonnaise
03 - 2 teaspoons pickle juice (from the jar)
04 - 2 teaspoons mustard
05 - 4 tablespoons finely chopped dill pickles
06 - Salt and pepper, to taste

→ For the Egg Dye

07 - 6 ounces water for each color cup
08 - 1 teaspoon white vinegar for each color cup
09 - Food coloring in various colors

# Instructions:

01 - Start by placing all 12 eggs in a large saucepan and add enough cold water to cover them by about an inch. Set the pan over medium-high heat and bring the water to a rolling boil. As soon as it reaches a full boil, turn off the heat completely, cover the pan with a tight-fitting lid, and let the eggs sit in the hot water for exactly 12 minutes. This method gives you perfectly cooked hard-boiled eggs with yellow (not greenish) yolks.
02 - After the 12-minute cooking time, drain the hot water from the pan and immediately run cold water over the eggs. You can also add some ice cubes to speed up the cooling process. Cool eggs are much easier to peel than warm ones! Once they're cool enough to handle, gently tap each egg on a hard surface to crack the shell all over, then peel under a thin stream of running water, which helps separate the shell from the egg.
03 - For each color you want to use, prepare a separate cup or small bowl with 6 ounces of room temperature water. Add your desired food coloring to each cup - start with about 5-10 drops for vibrant colors or fewer drops for pastel shades. Then add 1 teaspoon of white vinegar to each colored water bath and stir well. The vinegar helps the color adhere to the egg whites and won't affect the taste of your finished eggs.
04 - Before slicing the eggs, place them in your colored dye baths. Let them soak for at least 10 minutes, occasionally rotating them for even coloring. For deeper colors, leave them in longer - up to 30 minutes. When they reach your desired shade, gently remove them with a spoon and place them on stacked paper towels to absorb excess liquid. Pat them dry with additional paper towels to avoid any color transfer in your final presentation.
05 - While your egg whites are soaking up all that beautiful color, carefully slice each one lengthwise and scoop the yellow yolks into a medium bowl. Add the mayonnaise, pickle juice, and mustard to the yolks, then use a fork to mash everything together until smooth and creamy. For an extra-smooth filling, you can use a hand mixer. Stir in the finely chopped dill pickles, then season with salt and pepper to taste, adjusting the seasonings until it's just right.
06 - Transfer your creamy deviled egg filling to a ziplock bag and squeeze it toward one corner. Snip off the tip of that corner with scissors to create a simple piping bag. Now pipe the filling generously into the cavity of each colored egg white half, creating a small mound of filling. If you're feeling fancy, you can use a star tip in a proper piping bag for a more decorative presentation.
07 - Arrange your colorful deviled eggs on a serving platter, garnishing with a sprinkle of paprika, fresh herbs, or additional tiny pickle pieces if desired. For best flavor, serve within a few hours of preparation. If you need to make them ahead, keep the colored egg whites and filling separate in the refrigerator, then assemble just before serving.

# Notes:

01 - These colorful deviled eggs make a festive addition to Easter celebrations, spring parties, or any gathering where you want to add a pop of color to your appetizer spread.
02 - The longer you soak the egg whites in the dye, the more vibrant the colors will be. For pastel colors, soak for 10 minutes; for deeper tones, soak for up to 30 minutes.
03 - If you're concerned about food safety at parties, keep the filled eggs refrigerated until serving time, and don't leave them at room temperature for more than 2 hours.

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