Ingredients
Eggs
| large eggs |
8
|
| ice, for cooling |
Color Baths (per color)
| hot water |
1 cup
|
| white vinegar |
1 tsp.
|
| Large Egg |
1
|
| Blue and red gel food coloring |
10–15 drops per color
|
Filling
| mayonnaise |
1/2 cup
|
| yellow mustard |
1-2 tsp
|
| salt, to taste | |
| freshly ground black pepper | |
| Optional: splash of pickle juice or fresh lemon juice |
Directions
- Hard Boil the Eggs: Place eggs in a single layer in a saucepan and cover with water. Bring to a boil and immediately take off heat, cover and let set for 10-12 minutes.
- Transfer immediately to an ice bath and cool for 10 minutes. Peel carefully.
- Slice eggs in half lengthwise. Remove yolks and place them in a food processor. Set whites aside.
- Dye the Egg Whites: Using 2 medium sizes bowls, combine 2 cups hot water, 1 tsp white vinegar and 15 drops gel food coloring (per each color.) Stir well.
- Place 6 egg white halves into each dye bath (red and blue). Make sure dye baths cover the egg whites completely. Set aside the remaining 4 egg whites.
- Let soak 5-10 minutes or until your preferred color shade.
- Remove and transfer to a paper towel-lined plate. Let dry 20–30 minutes.
- Make the Filling: Add mayonnaise, mustard, salt, pepper, and optional pickle juice or lemon juice to egg yolks in food processor. Process until smooth and creamy. Transfer filling to pastry bag lined with a star tip.
- Pipe in filling into dyed egg whites and egg whites you set aside. Chill until ready to serve.
Insider Tips
Some variations and finishing touches include:
-
-
- Smoked Paprika Sprinkle
Dust lightly with smoked paprika for subtle heat and a pop of warm color contrast. - Spicy Kick
Add a teaspoon of hot sauce, chipotle in adobo, or finely minced jalapeño to the yolk mixture for extra flavor. - Fresh Herb Finish
Top with finely chopped chives, dill, or parsley for brightness and a freshness.
- Smoked Paprika Sprinkle
-