These eggs are always on the menu every year when our family gets together to celebrate the day. They’re easy to make. They taste like ‘normal’ deviled eggs. And they look awesome!
Course Snack
Cuisine American
Keyword deviled, eggs
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 24halves
Calories 106kcal
Author Mike
Ingredients
24largeeggshard boiled and peeled (12 are for stuffing. The remaining 12 are used for their yolks.)
black olives sliced, or chopped pimentos, for garnishing, optional
Instructions
Halve the eggs. Remove the yolks into a bowl. Discard 24 of the halves (use in an egg salad!)
Fill drink glasses (we used rocks glasses) with water and add food coloring to each. You want the color to be pretty dark, even for the lighter colors.
Working in batches, gently lower eggs into the glasses (we put them on a spoon and lowered them into the water). Stir very gently and let set in the glass until they reach the desired color. Remove to a paper towel-lined plate and dry completely.
Mash yolks with a fork and add the mayonnaise, pickle relish, and mustard. Add salt and pepper to taste.
Fill egg halves with yolk mixture. It's easier to use an icing piper or frosting bag, or if those aren't available, put the mixture in a plastic baggie, cut off the tip, and use that to pipe the mixture.
Garnish with paprika and olives or pimentos, if desired.