Classic Devilled Eggs Recipe With a Holiday Twist
Serves: 12
  • 6 hard-boiled eggs, cooled and peeled
  • 3 tablespoons mayonnaise
  • ¼ teaspoon ground mustard
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • Red food colouring
  • Green food colouring
  • Water
  1. Cut eggs in half lengthwise and scoop out the yolks into a bowl
  2. Stir in mayonnaise, mustard, salt and pepper
  3. Put 5 drops of red food colouring into a bowl of water and 5 green into another bowl of water. Place the egg whites into the coloured water and allow to sit in the water until the eggs are the shade you like
  4. Pat the coloured eggs dry
  5. Fill the egg whites with the egg mayonnaise mixture
  6. Arrange on a plate, cover and refrigerate up to 24 hours
Recipe by Sober Julie at