Robin shares retro recipe for ‘Red White and Blue Deviled Eggs’

WGN Morning News’ Robin Baumgarten is back in the kitchen! She’s up to her old tricks with some retro recipes.

Today, she’s cookin’ up a

Ingredients

• 1 dozen hard-boiled eggs
• 1/4 cup nonfat plain yogurt or desired amount
• 1 tablespoon mayonnaise I prefer Hellman’s/ Best Foods
• 1/2 teaspoon dry mustard
• salt & pepper

How to hard boil eggs

Place a dozen eggs into a 4 qt pot. Cover eggs with an inch of water. Place over medium heat and bring to a boil uncovered. Once the water has come to a boil, turn the heat off, cover pot with lid and let the pot sit on another (cool) burner.

Time the eggs large 15 minutes, extra large 17 minutes, and jumbo eggs 19 minutes. Set a timer.

Once timer has gone off, pour out the hot water and replace with cold water covering the eggs and two cups of ice. Allow the eggs to cool for at least 15 minutes.

Instructions

• Cut eggs in half and take out yolks and place them in a medium bowl.
• Use a pastry cutter or fork to break up yolk until it’s super fine.
• Add yogurt, mayo, mustard, s&p, and whip up with a spatula until smooth and creamy.
• Place mixture into a piping bag fitted with a 2D tip.
• Mix 1 cup hot water and 1 teaspoon Americolor food coloring and 1 tablespoon vinegar. The vinegar helps the color stay bright, I tried it both ways and the eggs with vinegar have a brighter color.
• Place egg whites into the colored water and let sit until the desired color is achieved about 1-2 minutes.
• Take out egg whites and place on a paper towel to allow the excess color to drip off.
• Then arrange eggs on a platter.
• Pipe the egg yolk mixture into the egg white halves.