1/2 .25 bottle McCormick green food color bottle
1/2 .25 bottle McCormick blue food color bottle
1/2 .25 bottle McCormick yellow food color bottle
2 tbsp. vinegar
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup chopped chives
1 tsp sea salt
1/2 tsp. McCormick Hot Shot Pepper Blend
1/4 cup potato flakes (read recipe for instructions)
In a 4 qt. sauce pan place the dozen eggs, 1 tbsp salt and fill with six cups water - water should cover eggs roughly 2" over tops. Place on stove top and bring to boil, cover and remove from heat allowing to sit for 15 minutes. Using a slotted spoon, remove eggs and place in a bowl of cold water to cool until you can handle them.
While eggs are cooling, add food coloring and vinegar to water in pan. When you can handle the eggs, roll them around on the counter gently to crack the shell. Place back into pan with colored water and allow to sit in water for one hour. Drain water and place eggs on paper towel to dry. Peel eggs to reveal a green, cracked exterior.
Cut eggs in half, lengthwise and place yolks into bowl. Add mayonnaise, sour cream, chives, salt and pepper to taste. Lastly add half the potato flakes and stir. Mixture will thicken - continue to add more until mixture reaches desired thickness. Fill egg halves and press together so that the bottom two halves are pressed together and the top reveals a craggy, oozing center. Chill for at least four hours - serve!
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