Vibrant Deviled Eggs

Put the eggs in a big pot and pour cold water in till they’re covered. Heat on medium-high till the water boils. Turn off the heat, cover with the lid, and let them sit for 12 minutes.

Pour the water out and run cold water over the eggs. Gently take the shells off once they’re cooler.

Mix food color with water in separate cups for each color. Stir in 1 teaspoon of vinegar per cup. (Don’t worry—the vinegar flavor won’t stick around!)

Slice the eggs lengthwise and take out the yolks, placing them in a bowl. Put the empty egg halves into the colorful water and soak them for 10 minutes or more, depending on how bold you want the colors.

Use a fork to smash the yolks, then add mayo, mustard, and pickle juice. Mix until smooth. Stir in the chopped pickles, and season with salt and pepper to taste.

Scoop the whites out of the colorful cups with a spoon, then place them on paper towels to let excess dye drip off. Pat them dry with another towel if needed.

Spoon the filling into a plastic bag and snip off a corner. Squeeze the yolk mix into the dyed egg halves as neatly as you can.

Pop them on a platter and keep them in the fridge until you’re ready to enjoy.

Put the eggs in a big pot and pour cold water in till they’re covered. Heat on medium-high till the water boils. Turn off the heat, cover with the lid, and let them sit for 12 minutes.

Pour the water out and run cold water over the eggs. Gently take the shells off once they’re cooler.

Mix food color with water in separate cups for each color. Stir in 1 teaspoon of vinegar per cup. (Don’t worry—the vinegar flavor won’t stick around!)

Slice the eggs lengthwise and take out the yolks, placing them in a bowl. Put the empty egg halves into the colorful water and soak them for 10 minutes or more, depending on how bold you want the colors.

Use a fork to smash the yolks, then add mayo, mustard, and pickle juice. Mix until smooth. Stir in the chopped pickles, and season with salt and pepper to taste.

Scoop the whites out of the colorful cups with a spoon, then place them on paper towels to let excess dye drip off. Pat them dry with another towel if needed.

Spoon the filling into a plastic bag and snip off a corner. Squeeze the yolk mix into the dyed egg halves as neatly as you can.

Pop them on a platter and keep them in the fridge until you’re ready to enjoy.