Ingredients
Equipment
Method
Step-by-Step Instructions
- Boil the Eggs: Place 12 fresh eggs in a large saucepan, covering them completely with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes. Drain and transfer the eggs to an ice bath to cool for at least 5 minutes.
- Prepare Dye: Gather four small bowls and fill each with about 700ml of water. Add approximately 1 tsp of your chosen food coloring and 1 tbsp of vinegar to each bowl, mixing well to create your dye solutions.
- Crack and Soak: Once the eggs are cool, gently tap each egg on a hard surface to create small cracks. Divide among the dye bowls and let soak for at least 3 hours.
- Make Filling: Remove the eggs from the dye and rinse under cold water. Peel each egg and slice them in half. Combine yolks with mayonnaise, finely chopped red pepper, and tarragon in a mixing bowl until smooth.
- Fill Eggs: Fill each egg white with the creamy yolk mixture. Garnish with chopped red pepper and paprika.
Nutrition
Notes
Store leftover devilled eggs in an airtight container for up to 2 days. Avoid freezing for best texture.