Stuff some fun in deviled eggs. They've got the same great taste.
5 drops blue, red or green food color, if desired
2 tablespoons mayonnaise
1 tablespoon hot dog relish
Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce
heat; simmer about 15 minutes.
Immediately drain; run cold water over eggs to stop cooking. Peel eggs.
In measuring cup or old coffee mug, combine 1/2 cup water and food color.
Dip peeled eggs one at a time into mixture for several seconds until of
desired color. Pat dry with paper towel.
Cut thin slice from wide bottom of each egg so it will stand straight. With
small sharp knife, cut off top of each egg about 1/3 of the way down, either
straight across or with small slanted cuts to make a sawtooth edge. Carefully
remove top portion and yolk; reserve tops. Place yolks in small bowl.
Add mayonnaise and relish to yolks; mash and mix thoroughly with fork. With
small spoon, refill large section of egg with yolk mixture, heaping filling.
Top each with reserved top portion of egg.
Refrigerate for 30 minutes or until chilled.
Recipe and photo credit (used with permission):