PASTEL DEVILED EGGS

PASTEL DEVILED EGGS

This recipe is making the rounds these days and is absolutely perfect for the late Easter this year. These colored deviled eggs will make a beautiful addition to any Easter table! Also fun to do for baby or wedding showers as well.

EGGS
12 LARGE eggs

• Place eggs in a large saucepan and cover with cold water.
• Set pan over medium-high heat and bring water to a boil.
• Turn off heat, cover pan with a lid and let sit for 12 minutes.
• Drain and rinse eggs under cold water.

FILLING
1/2 cup mayonnaise
2 teaspoons pickle juice
2 teaspoons QUALITY mustard
4 tablespoons FINELY chopped dill pickles
FRESH ground sea salt and pepper (to taste)

• Peel shells off of the eggs.
• Cut eggs in half lengthwise and scoop out yolks into a bowl.
• Add mayonnaise, pickle juice, and mustard to bowl, then mash the yolks and stir until mixture is smooth.
• Stir in minced pickles and then season with salt and pepper.
• Place the mixture in a large ziplock bag.
• Cut the tip off of the ziplock bag and pipe the egg mixture back into the colored eggs.

DYE
6-8 ounces water in a cup
1 teaspoon white vinegar
GEL Food coloring

• Stir desired color of food coloring into cups of water.
• Add the vinegar to the colored water.
• Gently place boiled and peeled eggs into the cups.
• Let the eggs soak in the colored water for at least 10 minutes until desired shade is achieved.
• While the eggs are soaking in food colored water prepare the deviled eggs from the recipe above.
• Gently remove the colored eggs with a large slotted spoon and place them on a stack of paper towels to dry.
• Pat dry with additional paper towels.
• Fill with prepared egg mixture.