Notes
Ingredients
- 9 large eggs, hard-boiled and peeled
- ⅓ cup mayonnaise
- 1 Tbsp Dijon mustard
- Salt and white pepper, to taste
- Food coloring (3 colors of your choice)
- 3 tsp white distilled vinegar (1 tsp per color bowl)
- Optional: paprika and chopped chives, to garnish
- Hard-boil the eggs, cool in an ice bath, and peel while slightly warm. Halve lengthwise and scoop the yolks into a bowl.
- In 3 small bowls, stir together about 1½ cups water, 1 tsp vinegar, and 10 to 20 drops of food coloring each.
- Soak 6 egg-white halves in each bowl for 20 to 30 minutes, until vibrant. Lift out and pat completely dry.
- Mash the yolks, then mix in the mayonnaise, Dijon, salt, and white pepper until creamy.
- Pipe the filling into each colored white. Garnish with paprika and chives if desired. Chill until serving.
- Dye the whites, not the whole egg, for fast, even color.
- Vinegar helps the color grip; more drops or a longer soak give bolder shades.
- Pat the whites dry so the filling pipes cleanly and the color does not bleed.