Deviled Eggs

Hard Boil Eggs

Put 12 cold eggs in a covered pot of cold water Bring to a boil

Remove from heat; keep in a covered pot for 10 minutes

Run under cold water to cool eggs Peel under running cold water

Slice 12 hardboiled eggs in half

Pop-out (remove) the egg yolks from the egg whites.

Save yolks in a small bowl.

Coloring Egg Whites

Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses 2/3 of the way full with cold water.

Add 3 drops of desired food coloring along with 1 teaspoon vinegar to each mug or cup.

Place egg whites in the mugs and allow them to sit in the food coloring until the desired color is reached.

Remove whites from dye and drain on a plate lined with a couple of paper towels.

Egg Yolk Mixture

Mash egg yolks with a fork and add:

• 1/2 cup Mayonnaise or Salad Dressing

• 2 teaspoon Dijon mustard

• 6 dashes of hot sauce, your choice of brand and heat

• 1/4 teaspoon salt

• 1/2 teaspoon ground black pepper

Mix thoroughly

Fill egg whites with egg yolk mixture

Pipe or spoon the yolk mix into the colored egg whites.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.