Rainbow Dyed Deviled Eggs

My Hubby loves eggs, especially deviled eggs.  Then I came across the idea, to dye the eggs found here: http://www.foodjimoto.com/2011/04/easter-eggs.html, so I just had to make them for a family BBQ this weekend.  So here is a colorful version of deviled eggs.  Let’s get started.

Supplies;
Fresh eggs (I am making a dozen)
Pot with lid (to boil them in)
Glass or plastic cups
Food coloring
Vinegar
Miracle whip
Paprika
Paring knife
Bowl
Spoon
Ice

Put the number of eggs you wish to cook into the pot. 

Cover the eggs with water and put them on the stove, on medium high and put the lid on.  Here is food science lesson #1:  The lids holds the heat/steam in the pot so that it takes less energy to get the water up to boiling temperature, you know that this is true because once you take the lid off all the steam comes out, then you have to start gather steam all over again. Yeah, this is a great way to conserve energy. .

Once the water is to a boil, turn down the heat (leave the lid on) and boil for 15 minutes

Now for food science lesson #2:  How to prevent that green ring around the egg yolk on a hard cooked egg.  The secret is to cool the eggs as quickly as possible. The longer they stay hot the darker the green around the yolk (this called 5 o’clock shadow).  So once the 15 minutes are done, take the pot to the sink, open the lid away from you (so that you don’t steam burn yourself) and pour out all the hot water.  Fill the pot with cold running water and keep it running until all the eggs are cold (this will take only a few minutes, but a lot of water). Or fill the pot with cold water and add ice to keep the water cold as the heat moves from the eggs into the water.   When the ice melts, check the temperature of the water and if still warm, add more ice

While the eggs are cooling, set up the egg dye cups.  You may use Easter egg dyes (they are nontoxic) or the everyday dyes you have in your kitchen cupboard.  Fill the cups with ½ cup water, ½ Tbs. vinegar, and as much food coloring that you want, in the colors you want.  The darker the dye the darker you will dye the outside of the egg white.

Once the eggs are cold, peel them.  Fresh eggs peel easier than older eggs.  The trick is to peal them under water and try to separate the membrane from the white protein. That is why I specified use, fresh eggs.  Don’t worry if they are not perfect, the deviled yolk (the process of breaking a food up and ten adding a binding agent etc. is called deviling) will help them hold together.

Cut each egg in half and scoop out the yolk into the bowl.  Put the yolks in the refrigerator until you need them. (Notice, no 5 o'clock shadow.)

Place the egg whites into the cups of dye.  Food science lesson #3:  The cooked eggs are solid, but they are still porous, and this porosity allows the colored water to permeate the protein just enough to leave the color behind on the surface.

While the egg whites are dyeing, take a fork and smash the egg yolks into a fine mass. 

Add the Miracle Whip to the yolk.  Food science lesson #4:  Why should I use Miracle Whip instead of Mayonnaise?    One main reason is, mayonnaise is made with raw eggs, and if it sits out too long, nasty things like salmonella poisoning can develop.  If you are willing to keep your deviled eggs on ice all the time that they are not in the refrigerator, then you may use mayonnaise.  Miracle Whip, on the other hand has been through a cooking process in it manufacture, therefore there is less of a chance of food poisoning with its use.  Plus I just like the taste of Miracle Whip.

Mix the MIracle Whip into the mashed egg yolk.  Remove the colored egg whites from the dye baths and dry them with a paper towel. 

Spoon the mixture into the hole where the yolk was.  Place on a nice dish for display.  If you just want to make plain deviled eggs, skip the dye bath stuff.  YUM!  Enjoy!