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.

TIE-DYE EASTER EGGS

Using ordinary materials (vinegar, food coloring and whipping cream) that you probably already have on hand you can decorate gorgeous Easter eggs. It's so easy and fun too! You will want to wear gloves so as not to dye your fingers.

TIE-DYE EASTER EGGS
INGREDIENTS
Bowl of Vinegar
Whipped cream
Food coloring
Hard-boiled eggs

• Boils eggs and cool to room temperature.
• In a bowl large enough to hold all the eggs (or work in batches) place the eggs in the bowl and cover with vinegar for 20 minutes. The vinegar allows the dye to adhere to the egg shell better.
• Dry the eggs and set aside.
• In a large baking dish fill it with a thick layer (about 1 inch deep) of the whipping cream.
• Generously dot the cream with various colors of food dye coating most of the surface fairly close together.
• Drag a skewer or chopstick through the cream to create a tie-dye design, kind of like you’re making a marbled cake.
• Place a layer of paper towels on a cookie sheet and set aside.
• Put on gloves to protect your hands from the dye.
• Gently place an egg on the surface of the whipped cream.
• Slowly roll the egg over the surface to coat the shell.
• Place the egg on the cookie sheet and repeat with remaining eggs. DO NOT WIPE ANYTHING OFF!
• Let dry 20 minutes.
• Fill a large bowl with water. The water will remove the excess cream leaving the design on the egg.
• Gently submerge the egg and then GENTLY dry with paper toweling. DO NOT RUB HARD as you might rub off the design.
• Store eggs in refrigerator.

NOTE: This can be done substituting shaving cream for whipped cream, but then they are for decoration only and NOT edible!!