**Color eggs after shelling them and removing the yolk for a festive presentation:

For each color bring 2/3 cup of water to a boil. Stir in 1/4 teaspoon vinegar and food color as desired. Carefully drop in cooked egg white and leave it in the water until it reaches the color you want (color will become more intense out of the water). Drain well on a rack until cool and fill.

I make them just like Joann, I cut the eggs in half just like I do for devilled eggs, remove the yolks and dunk the whites into the dye until it's the color I want. I've been known to do red/blue/green/yellow, and then start mixing the dyes to make purple/turquoise/orange/etc.

The kids especially like mixing the colors to make new colors and the eggs are pretty, but still edible.

Annie

Hard cooked eggs are one of the few foods that I cannot stand. When they are colored pastel shades like I have seen, it is enough to make me run screaming from the room. LOL!!!

Steve

Annie, thank you.

@ Skeip...Not coloring the yolk, I am coloring the white part of the egg.

Sapphires

Joann,
Thank you, didn't mean to leave you out.
Sapphires

I have offered to make deviled eggs to take to a neighborhood dinner on Easter Sunday. I am on the fence about coloring the cooked whites. But while we're on the subject, anyone care to share their recipe for the filling??

Thank you!

seagrass

Well, sure, but I have no recipe. I mash the yolks with a fork, add a spoonful of sour cream and enough mayo to make it "wet enough", splash in some sweet pickle juice and a little sugar, stir it up and it's filling. Oh, a little of that neon yellow mustard too.

Now, I like it a lot less sweet and a lot more savory, if I'm making it the way I like 'em, I cut the sugar, add cider vinegar instead of pickle juice and hit it with some horseradish and grainy brown mustard...

Annie

My recipe is about exact as Annies !

I mash the yolks with some mayo, dijon mustard, horseradish and a dash of hot sauce. Sprinkled with paprika of course!

I'm going to make Nancy's spider web eggs since the kids liked them so much. Of course you can't peel them, just crack them all around and sit them in dark food color bath for about 6 hours.

As far as deviled eggs, I use mustard, mayo, celery seed, jalapeno juice, top each half with a sliced jalapeno.

Thank you! I've made them before - sometimes I like them better than others but I've never written down what I've put in them. I think with the group I'm taking them to, I'd have to leave out the jalapenos. I wonder if I can get away with horseradish? I like the grainy mustard idea...

seagrass

My filling:

yolks
mayo
mustard
sweet pickle relish
minced onion
salt/pepper
bacon crumbled.

Mix all, fill eggs, sprinkle MORE bacon on top. Ta-Da.

Skeip, really? Run screaming? Here ya go:

For some odd reason the colored eggs as described just do not appeal to me. Not sure why, but the pastel colored whites just turn me off. I can see where kids might like them, tho.

Now as for plain old white eggs with yellow yolks, I am all over them!

I don't use a recipe for filling either. Basically just yolk, mayo, a bit of mustard, finely chopped onion and a little paprika on top. I don't ever have pickle juice on hand, but probably wouldn't add it if I did. I don't like it in potato salad so I doubt I would care for it in deviled eggs.

Here is one I have been meaning to try, tho. Maybe I'll make them for Easter.

Cesar Deviled Eggs
From Every Day with Rachael Ray
August 2007

MAKES TWENTY
Prep Time: 10 min (plus cooling)
Cook Time: 15 min

10 large eggs
3 flat anchovy fillets, finely chopped
1 clove garlic, finely chopped
2 tablespoons lemon juice
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1/3 cup extra-virgin olive oil
Salt and pepper
Paprika, for sprinkling
20 small Parmesan cheese curls, for garnish

1. Place the eggs in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil, remove from the heat, cover and let stand for 10 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water to cool.
2. Peel the eggs, then halve lengthwise. Using a small spoon, scoop out the yolks and place in a medium bowl. Arrange the egg whites, cut-side up, on a serving platter. Add the anchovies and garlic to the yolks and, using a fork, mash together. Stir in the lemon juice, mayonnaise and Worcestershire sauce. Gradually stir in the olive oil; season to taste with salt and pepper.
3. Spoon the yolk mixture into the reserved egg whites, sprinkle with paprika and top with a cheese curl.

Linda

I really never heard of anyone who was so violently opposed to deviled eggs...
It's the one thing I can take to a "bring something" meal and I know it will get eaten faster than it takes to tell about it.
The colored eggs are cute for Easter...in the same category as colored frosting for cookies or whatever...
As for how to make deviled eggs....depends on the mood....sometimes horse radish, always mayo and dijon mustard...never pickle juice, but often drained pickle relish...and I really like that carpy el-cheapo junk food canned potted ham mixed in with the yolks...sometimes.... LOL!
So Steve....you probably don't like egg salad sandwiches, do ya?

Sapphires, the way to be sure everyone notices the colored eggs is to make twice as many as you usually do.

Like LindaC, I find that devilled eggs are always eaten, I never take any home. And I love egg salad sandwiches, so I'll take Steve's share!

Here are the eggs I made for Easter a couple of years ago:

They were a hit and a great way to use up those boiled eggs the grandkids dyed for Easter!

Annie

Oooooh!!! Where did you get that chicken dish!!????

LindaC, I think it was Pfaltzgraff, my mother thought I "needed" it, LOL. She's certain I need to collect something, that was her "chicken" phase.

I told her I wanted to collect empty space and hundred dollar bills, but she hasn't got any of those. (grin)

Annie

I had a bad egg salad on wonderbread experience as a child, I can still smell it, and I loved egg salad prior to that! I love eggs in any other form but hard cooked is not an option! I think coloring the whites is a relly clever idea, and one of the ladies I worked with brought them to a potluck in the office recently. She tried to tempt me, but there was no posibility I was eating one. What a fun bunch of people on this forum!

Steve

Yeah, we're a barrel of laughs, aren't we? (grin)

I did the same thing with fish sticks, loved 'em when I was a kid, then got sick once and couldn't stand the thought of them for years. I've only now gotten to the point where I'll eat one of those restaurant type fish sandwiches!

I'm wondering how those pastel egg whites would look in Woodie's layered salad...

Annie

My deviled egg filling is made with mayo, mustard and capers.

Jim

Oh, capers! Now that sounds like a great addition. I'll be stealing that idea this Easter Jim ! Some with horseradish and some with capers.....maybe even a chopped olive or two.

Well thank you very much everyone for your replies. I love deviled eggs and I will make a lot because everyone loves them.
Sapphires

Deviled eggs are my emergency potluck offering. I never bring any home, either. I top them with a number of things: capers, fresh dill, roasted red pepper, olives, smoked salmon. I usually use mayo, dijon, and salt and pepper to mix with the yolks. Sour cream, too, if I have it.

I've never done the dyed eggs but I will one day.

I have made the colored eggs a few times over the years. I think it was Marilyn that shared that idea here years ago. I did red, white, and blue for the 4th a couple of times up at the lake.

I'm almost affraid to say this.... I use Miracle Whip instead of mayo. A little sugar, shot of neon mustard, pickle juice, half get some relish, and half don't. I'll have to try mayo next time and not tell anyone and see what they say. LOL The ceasar ones sound/look interesting Linda.

David

David, I said I use Miracle Whip in mine too. I use Miracle Whip instead of mayo in just about everything. I never use the term salad dressing, or whatever MW is, always call it mayo.

I have to say I have never made deviled eggs. I've eaten plenty, and if any of them had sweet pickle relish or sugar in them, I couldn't tell. I can't stand sweet pickles, and the thought of adding sugar to egg salad type stuff just plain baffles me. I wonder if the deviled eggs I've eaten had all that in it and fooled me, and I can actually stand sweet pickles better than I thought? The yolk would be on me, then, wouldn't it?

Steve, my daughter, when she was nine, spent all her money on a large container of bitter apple candy from the ice cream man. I was mad at her for doing so, but it was her money, and she had to learn. Well, learn she did. Soon after eating most of the candy, she developed appendicitis, with her appendix rupturing. She can't stand bitter apple to this day, 16 years or so later. They may have been irrelevant to her appendicitis, but as far as she's concerned, they caused it.

Sally

My grandmother always made hers with Miracle Whip and sweet pickle relish, too. I only remember having deviled eggs after Easter as a way to utilize all the hard cooked eggs. Her family was from Missouri, maybe it's a regional preference.

I love them all! I even have a recipe for tuna stuffed eggs with tuna, peppers, onion, mayo, and a few other things. They are also very good. I have swapped out tuna for salmon sometimes.

Never thought of dying the cooked egg whites. That is a neat idea. Looks festive too! My deviled eggs have mayo, dijon and yellow mustard, pepper, and Tabasco or hot sauce. I like mine spicy tasting. NancyLouise

Sharon, I do remember you saying you use MW....looking forward to some good BLT's with MW this summer too. I'm going to try to grow tomatoes one last time this year. I'm guessing I'll be at the farmers market for the bulk of my supply!!

Eileen, it could very well be a regional thing. We always made deviled eggs with those leftover colored eggs back in the day. They were out of the fridge for way to long for todays rules. LOL

David

I use MW in deviled eggs also. MW, squirt of mustard or dry mustard powder, sweet pickle relish and a dash of rice vinegar, s&p and a sprinkle of paprika.
We love deviled eggs!

Steve, I can relate. I had a bad experience with bologna and wonderbread in second grade and haven't eaten bologna or anything bologna-like since.

No recipe for deviled eggs here, either...just mayo (Best Foods), a bit of Dijon or plain old yellow mustard and some chopped black olives, s&p. Sprinkle w/ paprika.