Spring Deviled Egg Bar by Kelli Smith and Erin Barnett

Serves: 4-6

Ingredients

• 1 dozen large eggs, boiled
• 1⁄3 cup mayonnaise
• 1 tbsp. Dijon mustard
• 1 tsp. white wine vinegar
• 16 oz. cold water
• 2 tbsp. all-natural food coloring
• salt and pepper, to taste

Instructions

1. Peel and halve boiled eggs.
2. Remove and transfer yolks to a medium mixing bowl.
3. Add two drops of all-natural food coloring (color of your choice) to 16 oz. of cold water; gently add boiled eggs into the water.
4. Let eggs sit in the water for about 5 minutes.
5. Remove eggs and let them dry on a paper towel.
6. While drying, create the filling by adding mayo, mustard, white wine vinegar, and salt and pepper to the yolks; mix until smooth.
7. Use a pastry piping or sandwich bag to fill eggs and then refrigerate.
8. Create a toppings bar by setting out your chosen toppings in small bowls. Save yourself some time by gathering your favorite toppings off the Ingle’s Fresh Salad Bar