Looking to bring springtime to your Easter table? A palate of soft pastel colors, these deviled eggs are almost too pretty to eat.
Almost everyone likes deviled eggs in our family. Instead of dying the egg shells, the cooked white part of the egg is colored then filled with the yolk mixture just like regular deviled eggs. A deviled egg dish filled with these colorful eggs looks lovely on the table for Easter brunch or dinner.
Place eggs into a saucepan and cover with at least 1-inch of water. Bring to a boil and boil very gently for just a minute. Don’t boil rapidly as the high heat will cause a greenish ring around the cooked yolk.
Remove the pan from the heat; cover and allow to sit for 25 minutes. Pour off the hot water and fill pot with cold water until the eggs are cool, changing the water several times as it warms.
When the eggs are cool, crack on the counter and peel under running water to help release the egg from the shell.
Slice the eggs in half lengthwise.
Spoon the yolk into a small bowl and mash with a fork.
Combine the Miracle Whip mixture with the mashed yolks.
Stir to combine; set aside until egg whites are colored.
Fill cups with 2/3 cup water. Add several drops of food coloring and 1 tsp vinegar to each cup.
Make as many colors as desired.
Dye the egg whites to desired depth of color, adding more food coloring if needed. You can fit several eggs in the cup at the same time.
When the egg whites are colored and dried, pipe or spoon the yolk mixture into each center.
Don’t they look so pretty!
6 eggs, hard boiled and peeled
1/4 Miracle Whip or mayonnaise
1 tsp. vinegar
1 tsp prepared mustard
1/8 tsp salt
1 tsp Worcestershire Sauce