Are you excited for Easter? If you just can’t wait to dye Easter eggs, try this recipe. It allows you to practice those egg-coloring skills and can double as a seasonal appetizer for the St. Patrick’s Day holiday, without jumping the gun into Easter. Find out how to make devilishly delicious deviled eggs for St. Patrick’s Day!
What You Will Need:
Apple Cider Vinegar
Green Food Coloring
A Dozen Eggs
1 Cup Mayonnaise
2 Tbsp. Mustard
Salt & Pepper
Fill a large pot with water and place on the stove. Place eggs in the water, carefully so they don’t crack. Bring the water to a boil, then turn heat down to low and cover the pot. Let the pot sit covered for 15 minutes. Once the eggs are boiled, add cold water to the pot to cool the eggs, so they can be peeled.
After the eggs have cooled, peel them. Next cut them in half down the long axis of the egg. Remove the yolk with a spoon and place the hard yolks in another bowl. Fill a short glass with water, add one teaspoon of apple cider vinegar and 4 drops of green food coloring. You can speed the process by mixing several glasses with the vinegar and food coloring. Let the eggs sit in the vinegar solution for 3-5 minutes, depending on how dark a shade of green you prefer. If you prefer a brighter, richer green over pastel green, soak the eggs 5 minutes in the dye.
On to making the yolk filling! Mix yolks up with a fork or whisk. They need to be crumbly. Then add mayonnaise and mustard and whisk mixture thoroughly. Add salt and pepper to taste.
Cook bacon until it is crispy. Then break it up into crumbles. Cut the chives up. Use the bacon and chives are as toppings.
Spoon the egg mixture into the hardboiled green egg halves. Top with bacon and then chives. Finally garnish with a small amount of paprika on top. Enjoy your green eggs!