Ingredients
12 large eggs
60 ml creamy salad dressing (such as Miracle Whip®)
1.25 ml dry mustard
salt and ground black pepper, to taste
hot sauce
4 drops red food coloring, or as needed
4 drops blue food coloring, or as needed
4 drops green food coloring, or as needed
720 ml water, divided, or as needed
Directions
Step 1
In a large saucepan, place the eggs and cover with cold water. Bring to a boil, then let the eggs boil for 3 minutes. Turn off the heat, cover the pot, and let the eggs cook in the hot water for at least 20 minutes. Drain and cover the eggs with cold water. Peel the cooled eggs.
Step 2
Cut the hard-cooked eggs in half lengthwise and remove the yolks. Mash the yolks in a bowl with creamy salad dressing, dry mustard, salt, pepper, and hot sauce until smooth.
Step 3
In 3 different bowls, place the red, blue, and green food coloring, and add about 250 ml of water to each bowl. Steep 8 egg white halves in each bowl to tint the egg whites pink, light blue, and green. If the color is too pale, add more food coloring to the bowls. Drain the colored egg whites on paper towels.
Step 4
Pipe or spoon the egg yolk filling into the colored egg white halves. Cover and chill before serving, for at least 30 minutes.