The Best Deviled Eggs

• 6 eggs, hard-boiled (yes, you can bake eggs in the oven to hard “boil” them. 30 minutes at 325F, pull out and stick immediately in an ice bath. You’ll get a few brown spots on the eggs this way, but if you’re okay with that then this is a great alternative method).
• 3-4 T heavy cream
• 1/3 c mayonnaise
• 1 t mustard (start with just half a t if you like less of a mustard flavor)
• 1/2 t kosher salt

1. Slice eggs in half lengthwise and carefully remove yolks. Place yolks in mixing bowl and set whites aside.
2. Add cream and mustard to egg yolks. With a fork, make a smooth paste until no lumps remain. Add mayonnaise and salt, mix well. Cover and place in fridge.
3. Using flat, shallow dishes, mix together a small amount of water and a few drops of food coloring to desired depth (amounts depend on size of your dishes). Place egg whites in colored water, adding or removing water so that they’ll be colored to desired depth. Check every 10 minutes or so and remove when they reach color desired. Flip egg whites and add them to a second color, repeating the checking process and removing when they’re colored as you like (overlapping colors will give three stripes of color). Pat dry with paper towels.
4. Remove egg yolk filling from refrigerator. Place in a plastic bag, pushing all the filling into one corner. Snip off corner of bag and pipe into colored egg yolks.
5. Serve and enjoy!