Heavenly Hardboiled Eggs

Eggs are delicious all year long, but in early spring, they take center stage in a delightfully bright and colorful way! Make your own DIY Dye for hardboiled eggs, and then try a deliciously simple deviled egg recipe for your next Sunday brunch. But first, let’s start with the basics, and learn how to properly and perfectly boil an egg.

How To Perfectly Boil An Egg

There is an art to making hardboiled eggs. Undercook them and you get a slimy mess. Overcook them and you get an ugly green ring around the yolk. But follow these steps and you should get perfect results! Start by gently placing your eggs in a medium pot and covering them with cold water, about an inch above (we recommend boiling no more than a dozen at a time). Bring the water to a boil over medium-high heat and cook for one or two minutes uncovered. Remove the pot from the heat and cover with a lid. Set aside to residually cook for 10 minutes. Carefully drain the pot and add cold water and a few ice cubes to cool before coloring.

How To DIY Dye Eggs

Put down a few paper towels to protect your work surface and let the fun begin! You will need a few large coffee mugs deep enough to completely submerge the egg, liquid food coloring, white vinegar, and a slotted spoon. Fill each mug with ½ cup of boiling water, a teaspoon of white vinegar, and about 25 drops of a different color in each mug. Using the slotted spoon, dip your cooled hardboiled eggs into the colors, turning occasionally. The longer you leave the eggs in the dye, the darker the hue.

If you’d rather go the more natural route and skip the food coloring, there are many clever and creative recipes to be found on Pinterest using things like onion skins, purple cabbage, blueberry or beet juice, spices, or coffee and herbal teas.

How To Make Deviled Eggs

Peel your cooled hardboiled eggs. The best method is to start by cracking the bottom and running the egg under cold water as you go, to be sure to remove all the shell bits. Gently dry with a paper towel, and slice your eggs in half lengthwise. Then scoop out the yolks into a medium bowl to make the the filling. For a dozen eggs, add a cup of mayo, a teaspoon of dry mustard powder, 2 teaspoons of white vinegar, and salt and pepper to taste. Mash the ingredients together thoroughly with a fork. Using a tablespoon, evenly scoop the mixture back in to the hollowed out egg whites, store covered in the refrigerator, and top with a sprinkling of paprika before serving.

For a fun and festive twist, cut your eggs widthwise about 2/3 of the way up from the bottom, and follow the same recipe, filling the bottom half of the egg with filling and topping with the remaining egg cap. Use pimentos or a sliver of carrot for a beak and small bits of black olives for the eyes, and you end up with adorable little egg chicks perfect for spring!

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