Vibrant Easter Eggs (Print Version)

# Ingredients:

→ Egg Mixture Ingredients

01 - 12 large eggs
02 - 4 tablespoons chopped dill pickles (very fine)
03 - ½ cup mayo
04 - 2 teaspoons mustard
05 - 2 teaspoons pickle brine
06 - Salt and black pepper, adjust to your liking

→ Dye Bath Items

07 - 6 ounces of water per dye cup
08 - 1 teaspoon of white vinegar for each dye cup
09 - A variety of food coloring shades

# Instructions:

01 - Set a large pot on medium-high heat, add the eggs, and top them with enough cold water to cover by an inch. Let the water boil rapidly, then immediately turn off the stove. Place the lid tightly on the pot and let the eggs sit in the hot water for about 12 minutes. This easy method stops yolks from turning green and keeps them bright yellow.
02 - When the 12 minutes are up, pour out the hot water and cover the eggs with cold water under the faucet. Toss in ice cubes if you want to cool them faster. Cracking the shells is easier on cold eggs! Tap eggs onto a nearby surface gently, rolling them until cracked, then peel them under running water to loosen any bits.
03 - Grab a few cups or small bowls—one for each color you plan to use. Add 6 ounces of water to each with 1 teaspoon of white vinegar, stirring the mixture well. Drop in your favorite colors (about 5-10 drops for bold tones, fewer for lighter ones). Stir the dye baths thoroughly to combine.
04 - Before slicing, dunk eggs in their chosen colors. Keep them in the dye for at least 10 minutes, turning them gently every now and then. Leave eggs longer for deeper shades—up to 30 minutes is fine. Carefully lift them out using a spoon, pat them with layered paper towels, and let them dry.
05 - As the whites absorb the colors, slice eggs lengthwise, and pop out the yolks into a medium bowl. Mix in the mayo, pickle juices, and mustard. Use a fork to smash everything or a hand mixer for a smoother consistency. Blend in the finely chopped pickles and season with salt and pepper until you’re happy with the flavor.
06 - Spoon your filling into a ziplock bag and squeeze it into one corner. Cut off the corner tip with scissors to pipe filling into the colorful egg halves. For fancier eggs, you can use a star-tipped piping bag to swirl the filling in.
07 - Lay your colorful eggs on a plate and sprinkle a bit of paprika, fresh herbs, or extra pickle bits for decoration. Serve them within a few hours for the best bite. If you’re making them ahead, keep the filled eggs separate in the fridge and put them together before serving.

# Notes:

01 - These bright and fun eggs are a hit during Easter, springtime get-togethers, or anytime you want a colorful snack.
02 - The longer you leave egg whites in the dye, the stronger the color will look. Short dips give soft pastel shades; long soaks create bold hues.
03 - To keep them safe at parties, chill the filled eggs in the fridge and don’t leave them out more than 2 hours.

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