Ingredients

• 9 large hard-boiled eggs, peeled
• ⅓ cup mayonnaise
• 1 tablespoon Dijon mustard
• Salt and white pepper, to taste
• Food coloring (3 colors of choice – see notes for natural vs. artificial options)
• 3 teaspoons white distilled vinegar

Instructions

1. Prepare the Eggs:
   • Cut the hard-boiled eggs in half and carefully remove the yolks.
   • Place yolks in a separate bowl, cover, and refrigerate while dyeing the egg whites.
2. Dye the Egg Whites:
   • Fill three small bowls (2-cup capacity) with 1½ cups of water each.
   • Add 1 teaspoon of vinegar to each bowl, then mix in 10–20 drops of food coloring. Stir well.
   • Submerge six egg white halves in each bowl and let them soak for 20–30 minutes, or until they reach the desired color intensity. Add more drops if needed.
   • Remove the egg whites and gently pat them dry with paper towels.
3. Prepare the Filling:
   • Mash the egg yolks with a fork until smooth.
   • Mix in mayonnaise, Dijon mustard, salt, and white pepper until creamy.
4. Assemble the Deviled Eggs:
   • Arrange the colored egg whites on a serving tray.
   • Fill each with the yolk mixture using a spoon or a piping bag for a neater presentation.

Tips for Best Results

• Peeling the Eggs: Crack and peel warm eggs for easier removal. Rinse under water to remove shell fragments.
• Cracking Technique: Tap both ends of the egg, then roll it gently on the countertop before peeling.
• Filling Shortcut: Use a piping bag or a zip-top bag with a snipped corner for quick and mess-free filling.

Storage Instructions

• Make Ahead: Hard-boiled eggs and yolk filling can be prepared up to 3 days in advance. Dye and fill the egg whites on the day of serving.
• Leftovers: Store in an airtight container in the fridge for up to 4 days. Freezing is not recommended, as it alters the texture.

Nutrition