Green Deviled Eggs with Red Pepper Hearts
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- Green gel food coloring
- 1 small red bell pepper for garnish
- Paprika for dusting
Instructions
- Place the eggs in a single layer in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat.
- Cover, remove from heat, and let the eggs sit in the hot water for 11 to 12 minutes.
- Drain and transfer the eggs to an ice bath for 10 minutes, then peel under cool running water.
- Slice the eggs in half lengthwise and scoop the yolks into a bowl, setting the whites aside on a tray.
- Mash the yolks with the mayonnaise, mustard, vinegar and salt until smooth, then stir in green food coloring until bright.
- Spoon the filling into a piping bag or a zip-top bag with the corner snipped off.
- Pipe the filling back into each egg white half in a swirl.
- Cut tiny heart shapes from the red bell pepper and press one into the top of each filled egg, then dust lightly with paprika.
Good to Know
Boil and peel the eggs up to 2 days ahead, store the whites and filling separately in the fridge, and pipe them together the morning of the party.