DYED DEVILED EGGS
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
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.
CLASSIC DEVILED EGGS RECIPE BY TASTY
Here's what you need: eggs, mayonnaise, yellow mustard, relish, salt, pepper, paprika, fresh parsley leaves
Provided by Vaughn Vreeland
Categories Appetizers
Time 30m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
- Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
- Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
- Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
- Enjoy!
Nutrition Facts : Calories 79 calories, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams
EASTER DEVILED EGGS
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
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 EGG RECIPE
Steps:
- Cut eggs lengthwise in half. Remove yolks; mash in small bowl with mayo, mustard and hot pepper sauce. Refrigerate until ready to use.
- Pour 1 cup water into each of 3 medium bowls. Add 5 drops of a different color food coloring to water in each bowl; stir. Add egg whites to colored waters. Let stand 5 to 10 min. or until tinted to desired shades. Remove egg whites from water; pat dry with paper towels.
- Spoon or pipe yolk mixture evenly into centers of egg whites.
- Sprinkle with chives.
Nutrition Facts : Calories 190, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
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