Easter Deviled Eggs

Cut the peeled hard boiled eggs in half and gently ease out the yolk using a spoon. Put yolks in a separate bowl to make filling. Set the whites aside on a platter.

In a small bowl mix 1/2 cup water with one or two drops of your desired choice of food coloring. Add the white vinegar. Place egg whites into the food coloring mixture two or three at a time for 5 minutes. Do this process with each color you would like to use, starting with a new bowl of water and vinegar for each color. (I left 3 white, did 3 blue, 3 pink, and 3 green but you can do one color if desired). Turn the egg whites if needed half way through to get all sides of the egg dyed. Remove egg whites and set aside to let them dry before filling.

In a bowl smash up the egg yolks using the back of a fork (this smells awesome). Place mashed yolks into a Ziplock bag and add the remaining ingredients (mayonnaise through pepper). You’ll use the parsley as garnish. Mix everything together by mashing the bag until everything is incorporated.

Push the filling down to the bottom of the bag. Cut off the tip of one of the bottom corners of the bag. Use the bag like a piping bag and fill each of the egg whites with about a tablespoon of the yolk mixture. Add a very small snip of a parsley leaf. Enjoy!

If not serving immediately cover the eggs with plastic wrap and place in the fridge. I love this method because it is clean, easy and quick. Plus the eggs look so much nicer than when you fill them with a spoon. What a festive way to enjoy an old standby!