Nothing says Easter at my house like classic, deviled eggs. We've always colored the "whites" using the same formula you use to color the shells at Easter. Hard boil your eggs the Martha Stewart way: Cover room temperature eggs with cold water in a sauce pan. Put a lid on and bring it to a rolling boil. Turn off the heat and leave it alone for 16 minutes. Drain the water and cover the eggs with cold water and ice. Let them sit for about 15 more minutes, peel and cut in half. Remove the yolks, and put them into a mixing bowl, set aside. Immerse the halved eggs in your food dyes. To devil the eggs, I like to mash the yolks with celery salt, yellow mustard and light Duke's mayonnaise. Yummy and delicious too!