Colorful Naturally Dyed Deviled Eggs Recipes

COLORED DEVILED EGGS

Steps:

• 1. Fill a pot halfway with water. Bring water to a rolling boil then turn it to medium heat.
• 2. Use a spoon to gently place eggs in the pot.
• 3. Let eggs cook uncovered on medium heat for 10 minutes.
• 4. Turn off the heat and cover the pot. Let the eggs sit in the hot water for an additional 10 minutes.
• 5. Add ice, water, and 2-3 Tbsp of white vinegar to a 2-quart bowl. Using a spoon put the cooked eggs into the ice water. Let cool for 15 to 20 minutes.
• 6. Remove eggshells.
• 7. Rinse eggs with cool water.
• 8. Slice the eggs in half longways. Remove the yolks.
• 9. Mix the mayonnaise, mustard, relish, salt, and pepper. Depending on how smooth you like the filling, use a fork or a hand mixer.
• 10. In three bowls, add 4 to 5 drops of food coloring. When using a light color, like yellow or yellow-green, drops of color may need to be added to the water for more vibrant color.
• 11. Then add 1 cup of water in each bowl.
• 12. Add 8 egg white halves to each bowl. Let sit for 5 minutes.
• 13. Remove the dyed egg whites from the bowls. Let them drain on a paper towel.
• 14. Fill each dyed egg white with yolk filling.
• 15. Chill the eggs before serving.

NATURAL DYES FOR EASTER EGGS

Steps:

• For all but the coffee color, in a 5 quart saucepan add 1 vegetable or ingredient. Add 4 quarts water, bring to a boil and cook for 1/2 hour or until the color is very dark. Allow to cool to room temperature and strain out vegetables. Add 1/4 cup distilled white vinegar and then add hard boiled eggs to each color. Refrigerate overnight. For the coffee color: brew the coffee. Allow to cool to room temperature. Add 1/4 cup distilled white vinegar, add hard boiled eggs, refrigerate overnight.

EASTER DEVILED EGGS

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.