Colored Deviled Eggs Recipes

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COLORFUL NATURALLY-DYED DEVILED EGGS



Colorful Naturally-Dyed Deviled Eggs image

Looking for a colorful science experiment? Get the kids (and adults) into the kitchen and use real food to dye deviled eggs. (P.S: The cabbage part is our favorite!)

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield 24 deviled eggs

Number Of Ingredients 9

2 teaspoons turmeric
3 tablespoons distilled white vinegar
Kosher salt
1 small red beet, peeled and diced
1/4 head red cabbage, chopped
1/4 teaspoon baking soda
12 hard-boiled eggs, peeled, halved and yolks and whites separated
1/3 cup mayonnaise
2 teaspoons yellow mustard

Steps:

  • Combine the turmeric with 1 1/2 cups water in a medium pot. Bring to a simmer over medium heat; gently simmer for 10 minutes. Remove from the heat and stir in 1 tablespoon vinegar and 1/2 teaspoon salt. Let cool for 5 minutes, then transfer to a heatproof container.
  • Combine the beets with 1 1/2 cups water in a medium pot. Bring to a simmer over medium heat; gently simmer for 20 minutes. Remove from the heat and stir in 1 tablespoon vinegar and 1/2 teaspoon salt. Let cool for 5 minutes, then strain into a heatproof container.
  • Combine the cabbage with 2 1/2 cups water in a medium pot. Bring to a simmer over medium heat; gently simmer for 20 minutes. Let cool for 5 minutes, then strain half into a heatproof container and stir in the baking soda and 1/2 teaspoon salt. Strain the remaining liquid into a heatproof container and stir in 1/2 teaspoon salt.
  • Add 6 egg whites to each container and let soak until the desired color (yellow, pink, lilac and teal), up to 1 hour. Drain the egg whites on a paper towel-lined plate before serving.
  • Meanwhile, transfer the yolks to a food processor. Add the mayonnaise, mustard, remaining 1 tablespoon vinegar and 1/4 teaspoon salt and pulse until smooth and creamy. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Pipe swirly dollops of the mixture into each dyed white.

EASTER DEVILED EGGS



Easter Deviled Eggs image

A very easy, special touch for Easter and fun to do at baby showers as well. Do some plain white ones to keep everyone happy.

Provided by NancyClancy

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 1h25m

Yield 12

Number Of Ingredients 9

12 large eggs
¼ cup creamy salad dressing (such as Miracle Whip®)
salt and ground black pepper to taste
hot sauce
¼ teaspoon dry mustard
4 drops red food coloring, or desired amount
4 drops blue food coloring, or desired amount
4 drops green food coloring, or desired amount
3 cups water, or as desired

Steps:

  • Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
  • Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, salt, black pepper, hot sauce, and dry mustard until smooth.
  • Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.
  • Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.

Nutrition Facts : Calories 86.8 calories, Carbohydrate 1.1 g, Cholesterol 187.7 mg, Fat 6.3 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 128.6 mg, Sugar 1.1 g

DYED DEVILED EGGS



Dyed Deviled Eggs image

For an intense pickled flavor, let the eggs cool slightly, then peel them before submerging themin the beet or turmeric mixture.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Deviled Egg Recipes

Time 4h40m

Yield Makes 24

Number Of Ingredients 12

4 small beets (14 ounces total), scrubbed and stems trimmed
1/4 cup distilled white vinegar
3 pieces (2 inches each) fresh turmeric, peeled and finely grated (3 tablespoons)
1/4 cup distilled white vinegar
12 large eggs, preferably farm-fresh
3/4 cup mayonnaise, preferably homemade
Kosher salt and freshly ground pepper
1 Chioggia beet (2 1/2 ounces), scrubbed, peeled, and finely grate
1 piece (2 inches) fresh horseradish, peeled and finely grated
3/4 teaspoon distilled white vinegar
1/2 cup Ramp Pesto
Flaky sea salt, such as Maldon, for serving

Steps:

  • Beet Dye:Bring beets and enough water to cover them by 2 inches (about 10 cups) to a boil in a medium saucepan. Reduce to a simmer; cook until beets are tender when pierced with the tip of a knife, about 45 minutes. Drain, discarding liquid and reserving beets. When cool enough to handle, rub skins off with a paper towel and discard. Coarsely chop beets and place in a large bowl; stir in 3 cups water and vinegar.
  • Turmeric Dye:Meanwhile, bring turmeric and 6 cups water to a boil in a medium saucepan. Reduce to a simmer; cook until water is a bright, deep yellow, about 30 minutes. Strain into a large bowl; discard solids. Stir in vinegar; let cool completely.
  • Eggs:Bring a large pot filled halfway with water to a boil. Using a slotted spoon, gently lower eggs into water. Reduce heat to a gentle simmer and cook 9 minutes. Use slotted spoon to remove eggs; transfer half to bowl of turmeric dye and other half to bowl of beet dye. Refrigerate until desired color is achieved, at least 15 minutes, and up to 3 hours for more saturated color. Remove eggs from dye with slotted spoon; refrigerate until ready to use.
  • Peel and halve eggs length-wise; remove yolks and transfer to a bowl. Mash yolks with a fork; stir in mayonnaise and season with kosher salt and pepper. Spoon yolk mixture into whites. Combine grated beet and horseradish with vinegar and a pinch of kosher salt. Garnish filled eggs with beet mixture or ramp pesto, or both. Sprinkle with flaky salt and pepper; serve.

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