Œufs mimosa colorés pour Pâques

Ingrédients

• 1 dozen large eggs
• 1.5 cups warm water per color (4 separate cups or bowls)
• 3-4 drops food coloring per color
• 4 teaspoons vinegar (divided)
• 1/2 cup mayonnaise
• 2 teaspoons mustard
• 1 teaspoon pickle juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Fresh parsley, chopped
• Paprika
• Edible flowers

Préparation

1. 1

   Hard Boil the Eggs: Place the eggs in a large saucepan and cover with cold water by about 1 inch. Bring water to a boil over medium-high heat. Once boiling, cover the pot, reduce heat to low, and simmer for 1 minute. Remove from heat and keep the eggs covered for 14 minutes. Then transfer the eggs immediately into an ice-water bath to cool completely; this stops the cooking process and makes peeling easier.

2. 2

   Prep & Color the Egg Whites: Peel the cooled eggs carefully and slice each egg in half lengthwise. Remove the yolks, setting them aside in a separate bowl. Prepare four separate deep cups or bowls, each filled with 1.5 cups warm water, 3-5 drops of your chosen food coloring, and 1 teaspoon of vinegar. Soak the egg whites in the dye baths for up to 10 minutes or until the desired vibrant color is achieved. Remove the colored whites and place them on paper towels to dry thoroughly.

3. 3

   Make the Deviled Egg Filling: In the bowl with the reserved yolks, add mayonnaise, mustard, pickle juice, salt, and pepper. Mash and stir the ingredients together until the mixture is smooth and creamy. Use a piping bag or spoon to fill each colored egg white half with the yolk mixture.

4. 4

   Garnish and Serve: Sprinkle a pinch of paprika on top of each deviled egg, add some chopped fresh parsley and garnish with edible flowers if using. Arrange the eggs neatly on a serving platter and serve as a festive Easter appetizer.