Ingredients:

• 9 large hard-boiled eggs, peeled
• ⅓ cup mayonnaise
• 1 tablespoon Dijon mustard
• Salt and white pepper, to taste
• Food coloring - 3 colors (see tips for natural vs. artificial dye amounts)
• 3 teaspoons white distilled vinegar

Instructions:

1. Prepare the Eggs:
   • Cut the hard-boiled eggs in half lengthwise.
   • Remove the yolks, placing them in a separate bowl. Cover and refrigerate.
2. Color Setup:
   • Prepare three bowls, adding 1 ½ cups of water to each.
   • Into each bowl, mix 1 teaspoon of vinegar and 10-20 drops of food coloring. Stir well to combine. Adjust the dye quantity based on its type (natural or artificial).
3. Color the Egg Whites:
   • Place six egg white halves into each bowl.
   • Allow them to soak for 20-30 minutes, or until the desired color intensity is achieved. Add more dye if needed.
4. Dry the Egg Whites:
   • Once colored, remove the egg whites from the dye.
   • Gently pat them dry with paper towels.
5. Prepare the Filling:
   • Mash the reserved yolks with a fork until smooth.
   • Mix in mayonnaise, Dijon mustard, salt, and white pepper until creamy.
6. Assemble the Eggs:
   • Arrange the colored egg whites on a serving tray.
   • Spoon or pipe the yolk mixture back into the egg whites.

Additional Tips:

• Peeling the Eggs: Peel the eggs while they are still warm after cooling them in an ice bath. Crack the shells gently and peel under running water for best results.
• Cracking Eggs: Tap both ends of the egg lightly before rolling it against a countertop to loosen the shell.
• Filling: Use a piping bag or a zip-top bag with a corner cut off for an easy and neat filling.

Storage:

• Make Ahead: Boil and peel the eggs up to three days in advance. Prepare the yolk mixture up to three days ahead and store in the fridge. Dye and fill the egg whites on the day of your event.
• Leftovers: Keep leftover deviled eggs in an airtight container in the refrigerator for up to 4 days. Avoid freezing to maintain texture.

Nutrition