Pastel Deviled Eggs

These Pastel Deviled Eggs are not only delicious, they brighten your Easter table, too!

Prep Time: 30 mins  •  Cook Time: 10 mins •  Additional Time: 50 mins •  Makes: 24 eggs

INGREDIENTS

• 12 large hard boiled eggs, peeled
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• Salt and White Pepper to taste
• 4 drops red food coloring, or desired amount
• 4 drops blue food coloring, or desired amount
• 4 drops green food coloring, or desired amount
• 3 cups water, divided, or as needed

DIRECTIONS

1. Halve the boiled eggs, remove the yolks, and place the yolks in a separate bowl. Cover and refrigerate the yolks while dying the egg whites.
2. Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more food coloring to bowls. Drain colored egg whites on paper towels.
3. Mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, salt, and white pepper. Mix until well combined and creamy.
4. Place the egg whites on a serving tray. Spoon or pipe the egg yolk mixture into the egg whites.

NOTE: Try using Neon Food Colouring for even more vibrant colour.

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