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Deviled Eggs for Easter




Source of Recipe


Marla


List of Ingredients




Deviled Eggs for Easter


6 hard-cooked egg, ,cooled and shelled
¾ teaspoon bottled mustard
½ teaspoon vinegar
Mayonnaise to moisten
Salt and Pepper to taste.


Recipe





Run a sharp-pointed knife in zigzag effect around the center of shelled egg, length-wise.

Cut thru to the yolk.

Carefully pull the halves away from the yolk.

Cover the halves with water which has been colored with assorted food colorings.

Let stand until the desired tint. (Keep them pastel! This is a change from coloring the shells)
Mash yolks well, add mustard, vinegar, and mayo to moisten.

Beat until light and fluffy.

Season, and spoon into tinted whites.

DO NOT smooth tops.

Sprinkle with paprika, if desired.

Makes 12 deviled eggs.

This makes a very pretty centerpiece if you put them in an egg plate and spread green tinted coconut in the center and add some rabbits or chicks

source is unknown