- 12 hard cooked eggs, peeled
- ½ cup canned Beet juice
- 1/8 teaspoon Curry powder and ½ cup water
- All egg yolks, mashed
- ¼ cup mayonnaise, sour cream or plain yogurt
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
Set four eggs aside. Soak four eggs (one at a time) in beet juice until desired color is reached. Drain and let dry. Add Curry powder to ½ cup water and soak four eggs (one at a time) in yellow water. Drain and let dry. Slice each egg in half, lengthwise or crosswise. Remove yolks and fill with the following filling or your own recipe. Arrange white, pink and yellow eggs on platters and place on top of colored grass in shallow baskets.
Combine all ingredients ~ blend 1 ½ teaspoon prepared mustard together well. Fill egg whites. Keep refrigerated until served. Makes 24.