Red White and Blue Deviled Eggs

Instructions

1. Hard Boil the Eggs: Place eggs in a single layer in a saucepan and cover with water. Bring to a boil and immediately take off heat, cover and let set for 10-12 minutes.
2. Transfer immediately to an ice bath and cool for 10 minutes. Peel carefully.
3. Slice eggs in half lengthwise. Remove yolks and place them in a food processor. Set whites aside.
4. Dye the Egg Whites: Using 2 medium sizes bowls, combine 2 cups hot water, 1 tsp white vinegar and 15 drops gel food coloring (per each color.) Stir well.
5. Place 6 egg white halves into each dye bath (red and blue). Make sure dye baths cover the egg whites completely. Set aside the remaining 4 egg whites.
6. Let soak 5-10 minutes or until your preferred color shade.
7. Remove and transfer to a paper towel-lined plate. Let dry 20–30 minutes.
8. Make the Filling: Add mayonnaise, mustard, salt, and pepper to egg yolks in food processor. Process until smooth and creamy. Transfer filling to pastry bag lined with a star tip.
9. Pipe in filling into dyed egg whites and egg whites you set aside. Chill until ready to serve.