Easter Eggs
Create stunning Easter Eggs! Add red, blue, green food coloring to bowls with water. Steep egg white halves to get pink, light blue, green hues. Adjust color, then drain on paper towels.
Equipment
- Tongs
- Bowl
- Chef Knife
Ingredients
- 12 Large Eggs
- 1/4 cup Creamy Salad Dressing
- 1/4 tsp Dry Mustard
- Kosher Salt
- Fresh Cracked Pepper
- Hot Sauce
- 4 drops Red Food Coloring
- 4 drops Blue Food Coloring
- 3 cups Water
- 4 drops Green Food Coloring
Instructions
- Carefully place the eggs in the basket. Return the basket to the Typhur Dome 2.
- Cook the eggs.Temperature: 300 °F Time: 15 minutes
- Remove the eggs from the Typhur Dome 2. Cool eggs in ice water. Peel cooled eggs.
- Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, dry mustard, salt, pepper, and hot sauce until smooth.1/4 cup Creamy Salad Dressing, 1/4 tsp Dry Mustard, Kosher Salt, Fresh Cracked Pepper, Hot Sauce
- Place red, blue, and green food coloring in three separate bowls and add about 1 cup (237 ml) of water to each bowl. Soak 8 egg white halves in each bowl, dyeing the egg whites pink, light blue, and green. If the color is too light, add more food coloring to the bowls. Drain the dyed egg whites on paper towels.4 drops Red Food Coloring, 4 drops Blue Food Coloring, 3 cups Water, 4 drops Green Food Coloring
- Use a piping bag or spoon to fill the colored egg white halves with the egg yolk filling; cover and refrigerate for at least 30 minutes before serving.
- Enjoy!
Nutrition
Calories: 179kcalCarbohydrates: 1gProtein: 11gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 331mgSodium: 249mgPotassium: 125mgFiber: 0.1gSugar: 1gVitamin A: 479IUVitamin C: 0.04mgCalcium: 58mgIron: 2mg
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