Festive deviled eggs

Ingredients:

Eggs

• 12 large eggs
• 1 tbsp coarse salt
• 1 teaspoon red food coloring
• 1 teaspoon green food coloring
• 1 teaspoon white vinegar

Filling

• 0.5 cups tightly packed fresh basil leaves
• 1/4 cup chopped chives, plus extra for sprinkling
• 1 cup mayonnaise
• 0.5 cups roasted red bell peppers + extra for garnish

Preparation:

1. Eggs:
   
   Place the eggs in a single layer in the bottom of a large saucepan and fill the pan with water to cover the eggs by 2 inches (5 cm). Season with salt. Bring the eggs to a boil over high heat, then turn off the heat, cover the pan, and let sit for 13-15 minutes. Prepare an ice bath (a bowl of ice). Remove the eggs from the pan and place them in the ice bath to cool.
   
2. Filling:
   
   Peel the eggs, halve them, and place half the yolks in a food processor. Add the basil, chives, and 0.5 cups of mayonnaise and blend until smooth. Season with salt and pepper to taste. Transfer the filling to a zip-lock plastic bag.
   
3. Wash the food processor bowl. Place the remaining egg yolks in the clean bowl, add the roasted red pepper and the remaining 1/2 cup mayonnaise, and blend until smooth. Season with salt and pepper to taste and transfer to another zip-lock bag.
4. Add red food coloring and 0.5 teaspoon vinegar to 2 cups of room-temperature water in a bowl and mix well. Add half of the egg whites (make sure to remove the membranes to ensure even coloring) and let sit until the desired color is achieved, at least 15 minutes. Repeat with green food coloring and the remaining vinegar. This will take longer if you want a rich green color.
5. Remove the eggs from the dye and pat dry with paper towels. Arrange the egg whites on a serving tray and pipe the green filling into the red egg halves and the red filling into the green egg halves. Sprinkle the green filling with finely chopped chives. Sprinkle the red filling with finely chopped red pepper.