Springtime Deviled Eggs


• 18 whole eggs
• 1 1/2 cup mayonnaise
• 2 tbsp relish juice
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 3 different food colorings


• Rinse eggs with warm water and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.

• Halve eggs lengthwise and carefully scoop out yolks. Place yolks in a bowl and mash with a fork. Add mustard, relish juice, salt and pepper. Stir in mayonnaise.

• Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter and garnish with whole chives.