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Easter Deviled Eggs
Easter Deviled Eggs

Easter Deviled Eggs

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
13 large eggs
2 teaspoon s yellow mustard
2 teaspoon s KRAFT MIRACLE WHIP
Salt to taste
4 cups water
3 different color food colorings
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Let's Make It
1
Fill large pot half full of water (separate from water in the ingredients) Boil eggs in water for about 15 minutes, or until yolk is hard (not too hard). Grab one egg, crack open to see if they are cooked all the way through. If not, continue cooking for a little longer, but if it is done, remove from heated water into clean sink or large dish. (Rid of the test egg.) Then peel eggs from shells, but be careful they are hot! Cut eggs in half length ways. CAREFULLY scoop out the yolks, into a bowl. Set whites aside.
2
Take mustard, MIRACLE WHIP, and salt; Combine with yolks, then mash & mix well. (You may want to add more or less of the mustard or Miracle Whip for desired texture and taste.) Set in fridge to be chilled for 10 minutes.
3
Take 3 large, shallow bowls & fill each with 1-1/4 cup water. Then add 1-2 small droplets different food colorings for each bowl. (You may need more drops of coloring for desired tint.) Stir water. Carefully add egg whites to different colored waters. Let sit for 5 minutes, or until stained with coloring, turning to get color on entire white surface. Take out, and sit on paper towels to dry, or gently pat dry if desired.
4
When moisture is gone, add yolk mixture into egg halves. Chill for at least 30 minutes.
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