Pastel Deviled Eggs

Begin by placing eggs into a large saucepan and covering them with cold water. Next, bring the mixture to a boil and let it cook for 3 minutes. After that, turn off the heat, cover the pot, and allow the eggs to continue cooking in hot water for at least 20 minutes. Remove the saucepan from the heat and let it cool down completely before draining the water.

Once drained, cover the eggs with cold water again and refrigerate them until they are cool enough to handle. Peel the eggs once they have cooled down.

To prepare the filling, cut the hard-cooked eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks with creamy salad dressing, dry mustard, salt, pepper, and hot sauce until you achieve a smooth consistency.

In three separate bowls, add about 1 cup of water and a few drops of red, blue, and green food coloring. This will help you create different shades of color for your egg whites.

Now, steep 8 egg white halves in each bowl, allowing the egg whites to take on a pink, light blue, and green hue. If the color is too pale, you can add more food coloring to achieve your desired shade.

Once the egg whites have been colored, drain them on paper towels and set them aside.

Next, pipe or spoon the egg yolk filling into the colored egg white halves. Cover and refrigerate the eggs for at least 30 minutes before serving.

At this point, your hard-boiled egg halves are ready to be devoured.