Pour 2/3 cup water into each of 3 (16-oz.) tall glasses. Add 2 drops of desired food coloring gel to each glass of water; stir. Stir 1 Tbsp. vinegar into each glass of colored water; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Enjoy this Classic Deviled Egg recipe, but with a colorful twist! Try dying the egg whites for a colorful and surprising addition to your Easter table.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. water | ||
| Over the Top pretty pastels food coloring gels | ||
| 3 tbsp. Hy-Vee white distilled vinegar | ||
| 1 (9.3-oz.) pkg. Hy-Vee peeled & ready-to-eat hard boiled eggs (6 ct.) | ||
| 1 recipe Classic Deviled Eggs | ||
| Desired toppers, such as fresh dill, microgreens, matchstick carrots, thinly sliced red radishes and mini cucumbers, and/or Hy-Vee hot honey; for garnish |
Things To Grab
- 3 (16-oz.) tall glasses
- Spoon
- Cutting board
- Small sharp knife
- Medium bowl
- Plastic wrap
- Strainer
- Paper towels
- Fork
Directions
Cut eggs lengthwise in half. Remove yolks and place in a medium bowl; cover and refrigerate.
Add 4 egg-white halves to each glass. Refrigerate for 1 to 2 hours or until desired color, gently stirring occasionally.
Strain out egg whites from colored waters; gently pat dry with paper towels and set aside.
For filling, mash egg yolks with a fork; stir in salad dressing, vinegar, salt, sugar and white pepper as directed in Classic Deviled Eggs recipe. Fill egg whites with yolk mixture. Top with desired garnishes.
Nutrition facts
Servings
45 Calories per serving
1 each
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 85mg
- Sodium: 150mg
- Total Carbohydrates: 1g
- Protein: 3g
Daily Values
0%
Iron 0%
0%
Calcium 0%
0%
Vitamin D 6%
0%
Potassium 0%