Classic Deviled Eggs

A delicious idea for all of those left-over Easter eggs!


1 dozen hard-boiled eggs
6 Tbsp Mayo
4 tsp dill relish or sweet relish
1-1/2 Tbsp yellow mustard
2-4 dashes of hot sauce
fresh chives

Peel and halve, length-wise, eggs.  Puree the yolks, mayonnaise, relish, mustard and hot sauce until smooth.  Add 2 tablespoons of snipped chives and pulse to combine.  Spoon or pipe about 1 tablespoon of filling into each egg half.  Garnish with more chives. 

Natural Dye-Colored Easter Eggs

For hard-cooked eggs: Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Add 8 to 12 eggs to steamer. Bring water to a boil over medium-high heat. Steam eggs, covered, 16 minutes. Remove from heat. Place eggs in a large ice water–filled bowl for 3 minutes or until cooled.


For Blue Dye:
Roughly chop 1/2 head red cabbage. Combine cabbage with 4 cups cold water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Strain liquid into a bowl; discard solids. Cool dye to room temperature. For each 1 cup of dye, add 1 tablespoon distilled vinegar and 1 tablespoon Fruit Fresh Produce Protector. Add eggs (make sure the dye fully covers the eggs), and refrigerate. Turn eggs occasionally to dye evenly. Let eggs stand 1 hour or up to overnight depending on desired hue. Blot eggs dry with paper towel.

For Red Dye:
Roughly chop 3 washed medium beets. Combine beets and 4 cups cold water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Strain liquid into a bowl; reserve beets for another use. Cool dye to room temperature. For each 1 cup of dye, add 1 tablespoon distilled vinegar and 1 tablespoon Fruit Fresh Produce Protector. Add eggs (make sure the dye fully covers the eggs), and refrigerate. Turn eggs occasionally to dye evenly. Let eggs stand 1 hour or up to overnight depending on desired hue. Blot eggs dry with paper towel.

For Orange Dye:
Combine the skins of 5 to 6 medium onions and 4 cups cold water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Strain liquid into a bowl; discard skins. Cool dye to room temperature. For each 1 cup of dye, add 1 tablespoon distilled vinegar. Add eggs (make sure the dye fully covers the eggs), and refrigerate. Turn eggs occasionally to dye evenly. Let eggs stand 20 minutes or up to overnight depending on desired hue. Blot eggs dry with paper towel.

For Yellow Dye:
Combine 1/4 cup turmeric and 4 cups cold water in a medium saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool dye to room temperature. For each 1 cup of dye, add 1 tablespoon distilled vinegar. Add eggs (make sure the dye fully covers the eggs), and refrigerate. Turn eggs occasionally to dye evenly. Let eggs stand 30 minutes or up to overnight depending on desired hue. Blot eggs dry with paper towel.