Dyed Deviled Egg Food

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.

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.

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.