Easter Deviled Eggs

I loved coloring Easter Eggs as a kid.  As an adult, I still love coloring eggs, but now I'm doing them differently. I make delicious deviled eggs that can be enjoyed as an appetizer.  They are easy to make, but take a little time.  They are definitely worth it though.  Any white wine will go great with deviled eggs, so pick your favorite and enjoy.  Cheers!

Makes a dozen deviled eggs

6 extra large eggs

2 cup of water

4 Tbs. vinegar

1 pack of 4 color gel food coloring


Filling

1/4 cup mayonnaise

1 Tbs. Dijon mustard

1/4 tsp. garlic powder

1/8 tsp. cayenne pepper

1/4 tsp each salt and pepper

Parsley for garnish


Place room temperature eggs into a large pot of water.  Make sure eggs are completely covered with water.

Bring the pot of water with the eggs in it to a boil.  Once boiling, turn heat all the way down to simmer and cook for 10 minutes.

After 10 minutes, drain the water and put eggs into a bowl with cold water.  Wait a few minutes for the eggs to cool and start peeling them.

Once peeled, slice eggs lengthwise and scoop yellow yolk out of each half and put into a small mixing bowl.

In 4 separate cups, add half a cup of water, 8-10 drops of food coloring and a tablespoon of vinegar. Stir until the coloring is dissolved.

Submerge egg half into the cup.  Make sure the egg is completely covered with the colored water.

Leave egg in coloring until desired color is met.  The longer they stay in, the deeper the color.  About 10 minutes for a vibrant color.  

Take the egg half out of the coloring and drain on a wire rack over a baking sheet until completely dried.

While the eggs are drying, I make the filling for the eggs.

With a fork, mash the egg yolks with the mayonnaise, Dijon mustard, garlic powder, cayenne pepper, salt and pepper until smooth.  Adjust seasoning if needed.

Spoon filling into a ziplock bag and cut a small hole in one of the bottom corners. 

Place dried colorful eggs onto a plate.

Squeeze the ziplock bag from the top down to the corner.  Fill each cavity of the egg with desired amount of filling. Garnish with parsley.



 


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