Rainbow Deviled Eggs - cooking recipe

Ingredients

EGG DYE
6 hard-boiled eggs
1 cup warm water
2 tablespoons turmeric (1 1/2 tablespoons for orange color, 1/2 tablespoon for yellow color)
1 canned beets (use juice only)
1 cup blueberry juice
FILLING
1/4 cup mayonnaise
1 teaspoon mustard
1 pinch black pepper
1 pinch salt
1 tablespoon turmeric
1 tablespoon beet juice
1/2 teaspoon beet, powder
GARNISH
1/4 red pepper
1/4 cup parsley
1 scallion

Preparation

Peel hard-boiled eggs and slice in half lengthwise; place yolks in a bowl.
In a separate bowl, mix turmeric and warm water; dip several hard-boiled egg white.
In a bowl of beet juice, dip several hard-boiled egg whites.
In a bowl of blueberry juice, dip several hard-boiled egg whites.
In the bowl with hard-boiled yolks, add and mix mayonnaise and mustard; then add black pepper, salt; mix well.
Separate the egg yolk mixture evenly into 2 bowls.
In the first bowl, add turmeric and mix. In the second bowl, add beet juice; mix then add beet powder.
Remove the newly-colored egg whites from the bowls.
Pipe in the newly-colored egg yolks into their original home; mix and match the colors to your preference.
Top with chopped red peppers, parsley, and scallion.