Easter Dinner: Appetizers

I think you're required by law to serve Deviled Eggs at Easter.  Is that an oxymoron, Easter Deviled Eggs?  I have heard of some people calling them Angle Eggs, but whatever you call them they are delicious.  I L, O, V, E, LOVE, deviled eggs.  Here is a fun twist on them for Easter:
6 Hard boiled eggs, peeled  (hint: run under cold water if you're having trouble getting the shells off)
1/2 cup water
package of food coloring
1 teaspoon white vinegar
Cut eggs in half & gently ease out the yolk using a spoon.  Put yolks in a separate bowl to make filling out of.
In a bowl mix 1/2 cup water with one or two drops of your desired choice of food coloring and 1 teaspoon white vinegar.  Place egg whites into food coloring mixture for 5 minutes, turn if needed half way through to get all sides of the egg dyed.
Remove egg whites & let dry before filling.

6 egg yolks
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon Paprika
dash of pepper
In a bowl smash up the egg yolks using the back of a fork (p.s. this smells awesome).
Place mashed yolks into a Zip-Lock bag & add the rest of the ingredients.  Mix together by mashing bag until everything is incorporated.  Push the filling down to the bottom of the bag.  Cut off the tip of one of the bottom corners of the bag.
Use like a frosting piping bag & fill the egg whites with about a tablespoon of filling.  Add a sprig of parsley and enjoy!  If not serving immediately cover with plastic wrap and place in the fridge.

I love this method because it is clean, easy, & quick.  Plus the eggs look so much nicer than when you fill them with a spoon.  What a festive way to enjoy an old standby!

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