Colorful Easter Eggs (Print Version)
# Ingredients:
→ Egg Mixture Needs
01 -
1/2 cup mayonnaise
02 -
4 tablespoons finely diced dill pickles
03 -
12 large eggs
04 -
2 teaspoons yellow mustard
05 -
2 teaspoons pickle juice
06 -
Salt and black pepper to taste
→ Coloring Essentials
07 -
1 teaspoon of white vinegar per each color container
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6 ounces of water for every color bowl
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Food color drops in your favorite hues
# Instructions:
01 -
Fill a big pot with cold water and gently place the eggs inside. Make sure water covers them by an inch. Bring it to a rolling boil over medium-high heat, then immediately turn off the burner. Secure the lid on the pot and let the eggs rest in the warm water for 12 minutes to avoid gray-ringed yolks.
02 -
After the cooking time is up, pour out the hot water and replace it with cold water. Throw in some ice cubes if you want to speed up chilling. Gently tap each egg to crack the shell, rolling them on your countertop before peeling them under running water. This makes peeling a breeze.
03 -
Get a few bowls or cups—one for each shade you plan to use. Pour 6 ounces of water and 1 teaspoon of vinegar into each one. Mix in the food coloring, adjusting the number of drops for vibrant or soft shades. Stir everything until combined.
04 -
Cut eggs in half and carefully pop yolks into a bowl. Before working on the filling, submerge the whites into the colored liquid. Swivel them occasionally and let them sit for 10-30 minutes depending on how bold you want the colors. Pull them out, dab them dry with a paper towel, and lay them out to air dry.
05 -
Mash the yolks in a bowl along with mayo, mustard, and pickle juice. Smash everything with a fork or use a mixer for an ultra-smooth texture. Stir in your finely chopped pickles at the end. Sprinkle salt and black pepper a little at a time, tasting as you go.
06 -
Scoop the yolk mixture into a resealable bag and push it to one corner. Cut off the tip for easy piping into the whites. If you want a fancier look, fit a piping bag with a decorative nozzle before filling. Swirl the mixture into the colored egg halves.
07 -
Arrange your bright, colorful eggs on a serving platter. Add garnish like fresh herbs, a dusting of paprika, or extra diced pickles. They're best enjoyed within a couple of hours, but you can refrigerate them unfilled and assemble just before serving.
# Notes:
01 -
These fun and vibrant appetizers are perfect for spring celebrations, holiday gatherings, or whenever you want a cheerful snack.
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Short coloring times lead to pastel shades, while longer soaks deliver bright, vivid colors. Choose what works for your occasion.
03 -
To keep them fresh, refrigerate the completed eggs and don't let them sit out for more than two hours.