Red White and Blue Deviled Eggs

Directions

1. 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.

2. Transfer immediately to an ice bath and cool for 10 minutes. Peel carefully.

3. Slice eggs in half lengthwise. Remove yolks and place them in a food processor. Set whites aside.

4. 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.

5. 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.

6. Let soak 5-10 minutes or until your preferred color shade.

7. Remove and transfer to a paper towel-lined plate. Let dry 20–30 minutes.

8. 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.

9. Pipe in filling into dyed egg whites and egg whites you set aside. Chill until ready to serve.

Ingredients

• Ingredients for the Eggs:
• 8 8 large eggs
• Ice, for cooling
• Ingredients For Color Baths (per color):
• 1 cup hot water
• 1 tsp white vinegar
• Blue and red gel food coloring (10–15 drops per color)
• Ingredients for filling:
• 1/2 cup mayonnaise
• 1-2 tsp yellow mustard
• Salt, to taste
• Freshly ground black pepper
• Optional: splash of pickle juice or fresh lemon juice