 recipe, but with a colorful twist! Try dying the egg whites for a colorful and surprising addition to your Easter table.

Pastel-Color Deviled Eggs

Pour 2/3 cup water into each of 3 (16-oz.) tall glasses. Add 2 drops of desired food coloring gel to each glass of water; stir. Stir 1 Tbsp. vinegar into each glass of colored water; set aside.

Cut eggs lengthwise in half. Remove yolks and place in a medium bowl; cover and refrigerate.

Add 4 egg-white halves to each glass. Refrigerate for 1 to 2 hours or until desired color, gently stirring occasionally.

Strain out egg whites from colored waters; gently pat dry with paper towels and set aside.

For filling, mash egg yolks with a fork; stir in salad dressing, vinegar, salt, sugar and white pepper as directed in Classic Deviled Eggs recipe. Fill egg whites with yolk mixture. Top with desired garnishes.