Ingredients
Eggs and Filling
- 7 eggs
- 1/4 cup mayonnaise
- 2 tablespoons dill relish
- Dash of celery salt
Garnish and Coloring
- Green onion, thinly sliced for garnish
- Red food coloring
- Yellow food coloring
Instructions
- Prepare and Peel the Eggs: Start by using fresh or farm eggs for best results. Place the eggs in a pot of water and bring to a boil. Boil until fully cooked, approximately 10-12 minutes. Immediately transfer the eggs to an ice water bath to cool completely. Once cooled, gently crack the eggshells and peel carefully to maintain smooth, intact egg whites.
- Blend the Deviled Egg Filling: Slice the peeled eggs in half and remove the yolks. Place the hard-boiled yolks into a food processor. Add mayonnaise, dill relish, a dash of celery salt, and a few drops each of red and yellow food coloring to achieve a subtle orange hue. Blend until the mixture is smooth and creamy.
- Shape and Fill the Eggs: Using a piping bag or a spoon, fill the hollowed egg whites with the deviled yolk mixture. Smooth and shape the filling as desired to create an attractive presentation.
- Garnish and Serve: Sprinkle thinly sliced green onion over the filled eggs for a fresh flavor and a pop of color. Chill in the refrigerator for at least 10 minutes before serving to allow flavors to meld and colors to set.
Notes
- Using fresh eggs helps make peeling easier and keeps the whites intact.
- Adjust the food coloring drop by drop to achieve your preferred shade without coloring the eggs too intensely.
- Dill relish adds a tangy sweetness, but you can substitute with sweet pickle relish if desired.
- For a lower-fat version, use light mayonnaise or Greek yogurt in place of mayonnaise.
- These deviled eggs can be made up to a day in advance and refrigerated, but garnish fresh to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American