Easter Deviled Eggs

Make Hard Boiled Eggs

1. Bring a pot of water to a boil. Reduce the heat to low and use a skimmer to place the eggs in the pot. Increase heat back to high and cook the eggs for 13 minutes.
2. While eggs are boiling, prepare an ice bath by adding ice cubes and cold water to a large bowl and set aside. After 13 minutes, remove the eggs from the pot using a skimmer and place them in the ice bath
3. Once the eggs have cooled completely, peel them and set aside.

Make and Color Easter Deviled Eggs

1. Slice the eggs in half lengthwise. Remove the yolks using a small spoon and place in a medium sized mixing bowl. Set the whites aside after making sure there's no yolks left on them.
2. For each color, fill a large mug or glass jar half way with with water. Add in 1 teaspoon vinegar and ~3-4 drops of food coloring. Stir to combine.
3. Place one egg white in the mug or glass jar – test to see whether you like the color and add more food coloring if you need to make them bolder. Time how long it takes to get the ideal color of your choice. To use natural food coloring, check the notes section of this recipe and the actual post for tips!
4. After you get the right amount of color, remove and place the egg white on a plate lined with paper towels.
5. Continue until all egg whites are colored. The number of egg whites you can fit into a glass jar at once will depend on the size of your jar! I could fit about 3-4.

Make Filling

1. Add 2 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, 1 teaspoon of lemon juice and ⅛ teaspoon each of salt and pepper into the mixing bowl with the yolks. Mash the yolks and combine well with other ingredients until the mixture is smooth.
2. Once the eggs are completely dry, use a spoon or a piping bag to fill the whites with the yolk mixture. Garnish with chives and paprika.