Spring Deviled Eggs

I have no idea why it took me this long to dye egg whites because it was so easy and they are so pretty! Definitely going to do this again, what would I do without Pinterest!?!? And thanks to a friend
who told me about adding baking soda to the water with the eggs to help peel the eggs easier, I was done in a flash peeling them and not a one was looking like a crater. You know what I mean, when peeling hard boiled eggs go bad! It’s not pretty but these are.

Apologizing for the quality of the picture now because I was trying so hard to take it and the eggs kept disappearing and I only was able to take the one!

1 dozen eggs
1/2 cup baking soda (more or less I didn’t truly measure it)
1 tsp dry mustard
2 tsp Dijon mustard
1/3 – 1/2 cup mayonnaise (depends on your taste)
Salt and pepper
Parsley, paprika

Directions:

First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Toss in (gently to avoid making a mess) the baking soda. Be sure to cover the eggs by at least an inch of water over the top of them.

Bring the water to a boil. Cover, and remove from heat. Let sit covered for 15 – 20 minutes.

Drain hot water from pan and run cold water over the eggs. Add some ice to help in the cooling process. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.

Peel the eggs.

Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

Using the outside of the box of McCormick® Assorted Food Colors & Egg Dye as a guide for my colors I filled mugs or glasses each with one cup cold water, one teaspoon of vinegar and the amount of food coloring drops for the colors I wanted.

Dip the egg whites in the colored water for a few moments, it doesn’t take long to get to the desired color. Drain upside down on a paper towel till dry, then return them to your platter.

Using a fork or a hand mixer, mash up the yolks and add dry mustard, dijon mustard, mayonnaise, and a sprinkling of salt and pepper until smooth and creamy.

Spoon egg yolk mixture into the egg white halves. You can also put the filling into a ziplock bag, snip the corner off and fill the shells that way. Sprinkle with parsley or paprika. Chill.

Enjoy!