Note: You are dying the white part of hard-boiled eggs, so you’ll need to use edible food coloring. The Easter egg dye kit colors are not edible. My recipe is based on using 8 eggs, which yields 16 halves shown in the finished product picture. More eggs? Increase the ingredient measurements. These are show-stoppers for sure.

Ingredients:

8 eggs, boiled to hard-boiled state, about 15 minutes and cooled intact

1/2 tsp vinegar per color

4 glass or ceramic large cups or plastic disposable cups

4-6 colors of edible food coloring( gel colors are my fav)

Slotted spoon or tongs to remove egg whites from dye

Deviled egg serving dish as pictured

8 Hard boiled yolks, mashed with a fork 

2-3 Tbs sour cream or mayo or ranch dressing

1Tbs honey mustard, regular mustard is okay

1 tsp honey 

4 Tbs heavy cream,  whipped stiff

1 Tbs dill pickle juice

1/4 tsp salt

1/4 tsp paprika

1/8 tsp black pepper

 1/4 tsp onion powder

1/8 tsp garlic powder

1/2 tsp fresh squeezed lemon juice

Fresh dill for garnish, optional 

1. Prepare your cups of dye by adding a few drops of color to warm water in each glass or ceramic container or disposable cup. Add 1/2 tsp vinegar per cup. Adjust the colors by adding more drops of color for more vibrant colors.

2. Peel cooled boiled eggs, then slice in half lengthwise.

3. In a medium-sized bowl, drop in the solid egg yolks. Then gently put each egg white half into each cup of dye. You can put more than one egg white into a cup of color as long as they are completely submerged, as pictured. When all the whites are in the dye, leave them in the dye to absorb the color while you mix up the yolk filling.  

4. Mash the yolks with a fork until they are a fine crumb consistency.  Add the ingredients listed for the yolk mixture.  Mix until well blended and as smooth as possible.  If they are too stiff, add a little more whipped cream.  Add a drop of yellow food coloring to enhance the yellow color. 

5. Set the bowl of egg yolk mixture aside.

6. Remove each colored egg white carefully from the dye with a slotted spoon or tongs, making sure you don’t have excess in the cavity of the egg white.  Set each colored egg white into a slot of the egg serving dish with the egg cavity facing up. If a little pool of dye water is in the bottom of any of the egg whites, gently blot it out with the tip of a paper towel.  Once they have dried, it’s time to scoop in the egg yolk mixture.  I always pipe my mixture in with a cake decorating bag fitted with a large open decorative tip. If you don’t have that, then you can cut the tip off of a plastic sandwich bag and put your yolk in it to fill your egg cavities, which will also make a pretty filling.  You can also use a small cookie scoop to neatly fill the egg cavities.

 7. Add a tiny sprig of fresh dill for garnish if desired.  Since you’ve taken the time to make your deviled eggs look pretty by coloring them, finish them off nicely by filling the egg yolk mixture in neatly and decoratively.  

These will surely be the highlight of your Easter dinner, so beautiful and festive!

I have always loved to cook and bake. It just kind of comes naturally to me.  I learn a lot from watching an array of cooking shows, and firmly believe that I’m never too old or knowledgeable to learn new things about cooking.  I look at a new recipe and think, hmm, how can I make this even better, it’s a way I challenge myself.  I few years ago I told my youngest son that I was selling my pies, cakes, and cheesecakes.  He said, “Mom, you never made cakes when  I was growing up, but you always made the best cookies in the world, you should be selling cookies, not cakes”!  Cakes are always in demand, although I love pies and cookies a lot more than cakes.  My love for cooking and baking has grown tremendously since moving here to Lake Winnebago, especially since I have a great new kitchen.