1/4 cup mayonnaise
2 Tablespoons mustard
1 teaspoon key lime juice
salt and pepper to taste
paprika for topping
Place eggs in a large pot and cover with cold water. (You want at least an inch of water above the eggs). Bring to a boil and boil for exactly one minute. Remove the eggs from heat and cover for 15 minutes. (Set a timer for this; I have finally learned the exact times needed for perfect, boiled eggs). Drain the hot water, then add very cold water (with ice cubes) back to the pot the eggs. Peel eggs under cold running water.
Cut eggs in half, lengthwise. Carefully remove the yolks; they should pop right out, and place in a bowl. Use a paper towel to remove any remaining yolks from the center. Add mayonnaise, mustard, key lime juice, salt and pepper. Taste to see if any more seasonings are needed.
To color the eggs: Place little bowls or mugs with hot tap water, then drops of food coloring in each, stirring to distribute the color into the water. Drop the white egg halves into the colored water mixture. Leave in the colored water until your desired color is achieved; anywhere from 30 seconds to 5 minutes! Drain on a paper towel, then place on your plate or serving tray and fill with deviled egg mixture.