What could be more fun than brightly colored deviled eggs on Easter Sunday? This appetizer dish will bring the joy of Easter eggs to the kids and family, except these Easter eggs are edible!
- 10 hard boiled eggs
- About 1/2 cup mayonnaise
- Put the eggs in a pot and cover with water.
Bring to a boil, turn down the heat to low, cover and simmer for 15 minutes.
After 15 minutes, cool the eggs with running cold water.
Peel the eggs then cut them in half. It's okay if some of them tear a little, the filling will camouflage that. Or just eat that one. :)
Put the yolks in a separate bowl. It doesn't matter if the yolks turn a little darker around the outside--that happens when the eggs aren't cooled thoroughly right after cooking.
Next, you'll need some food coloring. Make the colors just as you would easter egg dye. A teaspoonful of cider vinegar in each glass helps. I used about 3 drops of food coloring in each glass.
Take the eggs out when they're a pretty pastel color. Drain them on a paper towel.
Mash the yolks with a fork. When they're uniformly crumbly, add about a 1/2 cup mayonnaise. Scoop from your measurement and add half at a time. Make it as creamy as you like.
- When it's nice and creamy, you can add any extras--mustard, minced chives, freshly ground pepper, bacon bits, etc.
- Fill the eggs. Put a little bit of the yolk mixture in each egg, so you don't run out, then go back and add a little more on top.
Garnish with a little bit of paprika. Pour a small amount into the palm of your hand, then add a pinch to the top of each egg.
Original recipe from FOODjimoto.