Easter Deviled Eggs

Recipe View Gather all of your ingredients for a smooth cooking process. (5 minutes)

Recipe View Gently place the eggs in a large saucepan and cover them with cold water. Bring the water to a rolling boil, then let the eggs boil for 3 minutes. Turn off the heat, cover the pot tightly, and allow the eggs to cook in the hot water for at least 20 minutes. This gentle cooking method helps prevent rubbery whites. Drain the eggs and immediately cover them with cold water to stop the cooking process. (30 minutes)

Recipe View Carefully peel the cooled eggs. A tap and roll technique under cold running water usually works best. (10 minutes)

Recipe View Slice each hard-boiled egg in half lengthwise. Gently remove the yolks and place them in a mixing bowl. Mash the yolks with the creamy salad dressing, dry mustard, salt, pepper, and hot sauce until the mixture is smooth and creamy. Adjust seasonings to your liking. (10 minutes)

Recipe View Prepare three separate bowls, each containing about 1 cup of water. Add the red food coloring to one bowl, the blue to another, and the green to the third. (5 minutes)

Recipe View Steep approximately 8 egg white halves in each bowl, allowing them to tint to the desired shade of pink, light blue, and green. If the color is too pale, add a drop or two more food coloring to each bowl until you achieve the desired vibrancy. Drain the colored egg whites on paper towels to remove excess water. (15 minutes)

Recipe View Using a piping bag or a spoon, carefully fill each colored egg white half with the prepared yolk mixture. (15 minutes)

Recipe View Cover the filled deviled eggs and chill them in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the eggs to firm up. (30 minutes)