Colorful Easter Deviled Eggs (Print version)

Pastel dyed egg whites filled with a creamy, tangy yolk mixture for a bright Easter appetizer.

# Ingredients:

For the eggs

01 - 12 large eggs
02 - Water, for boiling
03 - Ice, for chilling

For the dye baths

04 - 4 cups (960 ml) room-temperature water, divided
05 - 4 teaspoons white vinegar, divided
06 - Edible food coloring in pink, blue, purple, and yellow

For the filling

07 - 1/3 cup (75 g) mayonnaise
08 - 1 1/2 teaspoons Dijon mustard
09 - 1 teaspoon white vinegar or pickle juice
10 - 1/2 teaspoon paprika, plus more for garnish
11 - 1/4 teaspoon fine salt
12 - 1/8 teaspoon black pepper
13 - 1 tablespoon finely chopped fresh chives, plus more for garnish

# Instructions:

01 - Place the eggs in a saucepan and cover with water by 1 inch. Bring to a gentle boil, cover, turn off the heat, and let stand for 10-12 minutes.
02 - Transfer the eggs to an ice bath for at least 10 minutes. Peel carefully, then cut each egg in half lengthwise.
03 - Scoop the yolks into a bowl. Mash with mayonnaise, Dijon mustard, vinegar or pickle juice, paprika, salt, pepper, and chives until smooth.
04 - Set out 4 cups or small bowls. Add 1 cup water, 1 teaspoon vinegar, and a few drops of one food coloring shade to each cup. Stir well.
05 - Lower the egg white halves into the dye baths. Soak for 4-8 minutes, checking often, until the colors are pastel and even.
06 - Remove the whites with a spoon and drain cut-side down on paper towels. Pat dry, then pipe or spoon the yolk filling into each cup.
07 - Dust lightly with paprika and sprinkle with chives. Chill until serving, and do not leave at room temperature for more than 2 hours.

# Good to know:

01 - Makes 24 deviled egg halves.
02 - Use only edible food coloring because the dye touches peeled egg whites.
03 - Best assembled the day you serve them.

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