Thanks to Pinterest, I found a way to make our Easter deviled eggs a little more exciting!
The day before serving, hard boil your eggs (put them in a sauce pan and fill with water; cover. Bring just to boiling, turn off heat and wait 12-20 minutes) and then let them cool. Once cooled, tap them on the counter and roll so as to thoroughly cracking the shell. Drop each in water with food coloring (don't use vinegar, as that will affect the taste of the egg) and let set over night (we used plastic solo cups). The next day, peel the shells off and prepare your deviled eggs! I made these with dijon mustard, mayonnaise, salt and pepper and a little bit of pickle relish. They were delicious and cute!
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