Dyed Deviled Eggs - Ohio Eggs

Ingredients

12 eggs

4 cups water, divided

1/4 cup vinegar, divided

4 colors gel food coloring

1/4 cup mayonnaise

2 tablespoons mustard

2 teaspoons Worcestershire sauce

1/8 teaspoon cayenne pepper

salt and pepper, to taste

chives, to garnish

Directions

In a large pot, add eggs and cover with water 2" above eggs. Bring to a boil over high heat.
When water reaches a boil, cover pot and remove from heat. Allow to sit for 10 minutes.
Place pot in sink and add cold water until water in pot is completely cool to stop cooking process.
Peel each egg and slice in half lengthwise and remove yolks to medium bowl and set aside.
In four cups, add 1/2 cup water to each. Stir in 10 drops of food coloring and 1 tablespoon vinegar to each cup until completely dissolved.
Add egg whites to cup and allow to sit until the desired color is reached. The longer the egg white is in the dye, the more vibrant the resulting color will be.
Remove dyed egg whites to wire rack over plate to dry completely.
With a fork, mash yolks until smooth. Add mayonnaise, mustard, Worcestershire sauce and cayenne pepper. Stir together until well combined. Add salt and pepper to taste.
Add yolk mixture to food storage bag and seal. Snip off one corner of bag to act as piping bag and fill the cavity of each egg white with yolk mixture.
Garnish with chopped chives prior to serving, if desired.