A garden of love grows in a great-grandmother’s heart.
A garden of love also springs forth in this great-granddaughter’s kitchen.
Have you ever watched Willard Scott announce the centenarians’ birthdays on the Today Show, compliments of Smuckers? If not, you really haven’t lived.
It is always exciting to hear about the activities and accomplishments of those turning 100+ years old. Can you just imagine the things they have seen and done within a century of living? It is even more exciting to celebrate when one of your own family members turns 100! This past weekend, my great grandma celebrated this incredible milestone.
Of course I wanted to create something special for the festivities. The cake was already ordered, so an artistic, alluring appetizer was instead calling my name. I wanted to create something beautiful and clever, just like my grandma. So I decided to put a twist on the traditional deviled eggs…and make them pastel.
You might make these for someone sweet in your life, or create them for an Easter treat. Either way, they will disappear as quickly as a rainbow in the sky…or a can of Pringles…or a dog chasing a squirrel…or a $100 bill on the ground…anyway, you get the idea. They are delish!
Pastel Deviled Eggs Recipe
|Recipe makes 30 deviled eggs|
4 tablespoons of cider vinegar
¾ cup mayonnaise
2 tbsp mustard
¼ cup chives
First, put the eggs into a cold pot of water. Then, heat them to a boil.
Simmer for 15 minutes.
Next, cool them quickly in ice water. The faster you cool them, the easier they will be to peel.
Peel the eggs and cut them in half.
Remove the yolks and set them aside.
In each container, add boiling water, 1 tbsp cider vinegar, and 3 drops of food coloring.
Add eggs to colored water. Let sit until desired color is achieved.
Dry eggs on a paper towel.
Now, it’s time to make the creamy center, mmm.
Put the egg yolks into a food processor.
Add the mayonnaise, mustard, and chives.
Mix until creamy.
Put mixture into a piping bag and pipe into the middle of each dried egg.
Put a pinch of paprika onto the top of each egg.
I transferred these eggs in the car on a 4 hour drive. I’m sure you must be wondering, how did they stay fresh and intact? Here’s the trick. Put a couple layers of paper towels down in a Tupperware container. This will give the slippery eggs a nice foundation on which to rest. Then, pack them as closely as possible to each other. Finally, put them in a cooler on a bed of ice and hit the road!