Nana's Twist on Easter Deviled Eggs !Yes !! You are looking at these right, real deviled eggs . Since my grand babies were not going to be around to color Easter eggs this year, I was starting to fret some - I admit it I am a kid at heart and love to color Easter eggs. Tonight I decided to do a grown up twist to them as we have a family Easter gathering at my in-laws tomorrow evening. ( see this way I get to fill my childhood desire) I wanted to bring something "fun" This recipe is super easy to do - I have step by step instructions below for you.
1. Start by Hard Boiling your eggs - my tip to no cracked shells is this . Add eggs and cold water to pan. Bring to a boil - boil for 15 minutes - remove from heat- cover and let stand another 20 minutes. perfect boiled eggs with out cracks each time.
2. Peel your eggs ( tip) peel them warm under warm running water. I like to crack mine and roll it on the counter, hit the running water and 99% of the time the shell will come off in one nice smooth peel.
3. Cut each egg in half and in separate bowls place the yokes and whites. Gently in a colander wash off the whites to remove any yoke from them. ( Tip - do not use a serrated knife when cutting your eggs)
4. Set up your Colors. I used spring food coloring with (2 tablespoons) to each bowl.
5. Place Eggs in the food coloring. Be sure to give them room to move around, don't over crowd them. I did 4 in each bowl at a time. Let them sit for 5 minutes- remove them with a slotted spoon face down on paper towels. Keep repeating this till you have finished all eggs. ( drain each color on separate paper towels to prevent one color running over to another.
6. When you are finished you will have perfectly colored whites to fill with your favorite deviled egg filling. ( recipe for filling is below if you are in need). I did use one of my frosting bags with a tip on it as I like the presentation better than spooning it in. - Now to keep my dear husband out of them before the dinner tomorrow night - challenge !
Basic Egg Dye Coloring Recipe
- 1 Tsp - Food Coloring
- 2 - Cups of " HOT" Water
- 2 TBS - White Vinegar
Filling Recipe
- Yolks ( all of them from the eggs you separated earlier)
- 1/2 TSP - Salt
- 1/2 TSP - White Pepper
- 1 TSP - White Sugar
- 1 TBS - Dijon Mustard
- 1/4 Cup Mayo
Directions: With a fork mash your egg yolks to a fine bread crumb constancy. Add salt, pepper, sugar, mustard and then gradually add in the mayo a little at a time until you get a nice mix. You may have to add tad more mayo if it is dry - but never add allot to start with as you can not take it out , and do not want to ruin your filling and end up with a runny mess.
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