Instructions: Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs.

In measuring cup or old coffee mug, combine 1/2 cup water and food color. Dip peeled eggs 1 at a time into mixture for several seconds until desired color. Pat dry with paper towel.

Cut thin slice from wide bottom of each egg so it will stand straight. With small sharp knife, cut off top of each egg about 1/3 of the way down, either straight across or with small slanted cuts to make a sawtooth edge. Carefully remove top portion; set aside. With small slender spoon or knife, remove most of yolk from each egg.

Add mayonnaise and relish to yolks; mash and mix thoroughly with fork. With small spoon, refill large section of egg with yolk mixture, heaping filling. Place reserved top portion on each egg.

Place two tiny pimiento pieces on yolk mixture to resemble eyes.

Refrigerate 30 minutes or until chilled.

Yield: 8 eggs

Spring.

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