Broncos Deviled Eggs
Author: Anita
Prep time: 30 mins
Total time: 30 mins
Ingredients
  • 6 hard boiled eggs, peeled
  • ½ tsp yellow mustard
  • ¼ cup mayonnaise
  • ¼ tsp salt
  • ¼ cup diced green chiles
  • ¼ cup ground pecans (grind them in a blender)
  • paprika for garnish
  • for dyeing:
  • 1 cup hot water
  • 1 tsp white vinegar
  • 1 tsp food coloring
Instructions
  1. Slice the eggs in half lengthwise. Scoop the yolks out and into a bowl.
  2. Blend the mustard, mayonnaise, salt, chiles, and pecans with the yolks till smooth.
  3. Put the whites in a bowl of water and gently rub them with your hands to make sure all bits of yolk are washed off. Drain and rinse them to make sure yolk bits are gone.
  4. Set up 2 separate glass or ceramic cups, one for blue and one for orange.
  5. Make a blue mixture (water, vinegar, food coloring) and an orange mixture.
  6. Separate the whites into 2 groups, then one at a time, put each white into the dye bath. Leave in for about 2 minutes. You can fish them out to check the color and put them back in if you want them darker.
  7. When you finish dyeing each egg white, place it on a plate - have separate plates for orange and blue. For best results, don't let any eggs touch each other. See notes.
  8. Scoop a rounded spoonful of the yolk mixture into each egg white and sprinkle with paprika.
  9. Serve on a platter or deviled egg serving dish.
Notes
For prettiest results, make sure the egg whites are clean, with no bits of yolk.
Dye each one separately. If you put multiple egg whites in the dye bath together, they will end up with light spots where they were touching.
After the whites are dyed, if orange and blue whites touch each other, some of the dye will transfer and the orange whites will have blue spots.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/hors-doeuvres/broncos-deviled-eggs/