Easter Eggs

This recipe is from here.

Ingredients

* 10 hard boiled eggs
* food coloring
* 1 tsp vinegar for each color you are using
* 1/2 cup mayonnaise or Miracle Whip or half of each (I use Miracle Whip)

Instructions

1. Remove the shells from the hard boiled eggs and slice each egg in half.

2. Remove the yolks from the egg halves and place in a bowl. Set the yolks aside.

3. Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses 2/3 of the way full with cold water.

4. Add 3 drops of desired food coloring along with 1 tsp vinegar to each mug or cup.

5. Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached. I could fit 3 egg whites in each of my mugs at a time.

6. Remove whites from dye and drain on a plate lined with a couple of paper towels.

7. Take the reserved yolks and mash them with a fork. Then mix in the 1/2 cup mayonnaise with the mashed yolk.

8. Pipe or spoon the yolk mix into the colored egg whites. Makes 20 deviled egg halves.

Deviled Eggs

6 hard-cooked eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
1/8 teaspoon salt
Fresh dill sprigs

Directions:
1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, mustard, dill, garlic powder and salt.
2. Spoon into egg whites. Garnish with dill sprigs if desired. Refrigerate until serving.


Boiling eggs:
Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.