Colored Deviled Eggs Food

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.

DYED DEVILED EGGS

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.

COLORFUL NATURALLY-DYED DEVILED EGGS

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.