Happy Easter!
Deviled Eggs originated in Ancient Rome and are highly popular in America and all over Europe today. In the 18th century, the term "deviled" was used to describe highly seasoned, boiled, or fried dishes; but by the 19th century, it was simply used to describe hot seasonings in general. Deviled eggs are yummy either spicy or not.
Like most of you, dying eggs for easter has been a tradition of my family ever since I was young. Usually eggs are dyed before the shell is taken off but this time it was fun to try dying the inside of the egg (after it was cooked of course). These colorful eggs are almost to pretty to eat but taste delicious once entered into one's mouth.This was my first time making deviled eggs and it turns out they are very simple to make. I used the recipe found on The Real Mom Kitchen website with a few modifications. It calls for only mayannaise but I added a dash of cayenne pepper for a little spice. Mustard can also be added for more flavor.
Enjoy and have a fabulous Easter!
Ingredients
- 10 hard boiled eggs
- food coloring
- 1 tsp vinegar for each color you are using
- water
- ½ cup mayonnaise or Miracle Whip or half of each (I use Miracle Whip)
- Cayenne Pepper
- Remove the shells from the hard boiled eggs and slice each egg in half.
- Remove the yolks from the egg halves and place in a bowl. Set the yolks aside.
- Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses ⅔ of the way full with cold water.
- Add 3 drops of desired food coloring along with 1 tsp vinegar to each mug or cup.
- Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached.
- Remove whites from dye and drain on a plate lined with a couple of paper towels.
- Take the reserved yolks and mash them with a fork. Then mix in the ½ cup mayonnaise and a dash of cayenne pepper with the mashed yolk.
- Pipe or spoon the yolk mix into the colored egg whites. Makes 20 deviled egg halves.
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