Deviled eggs — the staple of potlucks everywhere and an efficient use of dyed Easter eggs. It always seems like such a waste to peel off the pastel-colored shells, revealing the plain white beneath. Did you know you can color the whites and keep the party going all the way to the dinner table? Here, step-by-step instructions:
Ingredients:
• 10 hard-boiled eggs
• ½ cup mayonnaise
• Four-plus teaspoons cider vinegar
• Choice of extras (mustard, minced chives, bacon bits)
• Food coloring (preferably red, yellow, green, and blue)
• Paprika
Servings: 20
Directions:
Place eggs in a pot and cover with water. Bring to a boil, reduce heat to low; cover and simmer 15 minutes.
Remove pot from stove and cool eggs by running cold water directly into pot for a few minutes; drain. Peel eggs and cut in half, scooping out yolks and placing into a separate bowl.
Fill at least four glasses to half with water (more glasses if you plan to make secondary colors). Add 1 teaspoon vinegar to each glass and 3 drops of food coloring. Place eggs in food coloring mixture.
Remove eggs when they develop a pastel hue. Drain upside down on a paper towel. Meanwhile, mash yolks with a fork. When uniformly crumbly, add the mayonnaise ¼ cup at a time. When creamy, add desired extras such as mustard, minced chives, or bacon bits.
Set egg halves right-side-up on a plate. Fill eggs with yolk mixture by teaspoonfuls or with a pastry bag. Add a little to each egg so you don’t run out, then go back and add more. Garnish with paprika.
