This is a fun recipe that the whole family can enjoy making and eating this Easter!
For the Deviled Egg Filling:
12 large eggs
1/2 cup mayonnaise
2 tsp. pickle juice
2 tsp. mustard
4 tbsp. finely chopped dill pickles
Salt and pepper (to taste)
For the Deviled Egg Dye:
About 6-8 oz of water in a cup
1 tsp. white vinegar
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.
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 (a DIY piping bag) and pipe the egg mixture back into the colored eggs.
How to Color Deviled Eggs:
Stir food coloring into cups of water in desired colors.
Add the vinegar to the colored water (don’t worry, you won’t taste the vinegar).
Gently place boiled and peeled eggs into the colored water.
Let the eggs soak in the colored water for at least 10 minutes or until desired shade is achieved.
While the eggs are soaking in food coloring, make the deviled egg mixture with the yolks (recipe above).
Using a spoon, gently remove the colored eggs and place them on a stack of paper towels to dry.
Pat dry with additional paper towels.
Fill with prepared egg mixture.
Thank you to Smart School House for this fun recipe!