Dyed Deviled Eggs Food

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

Ingredients

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.

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

Ingredients

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 EGG RECIPE

Dyed Deviled Egg Recipe image

Provided by My Food and Family

Categories Home

Time 25m

Yield 8 servings

Number Of Ingredients 7

Ingredients

8 hard-boiled eggs
1/2 cup HEINZ Real Mayonnaise
2 tsp. GREY POUPON Dijon Mustard
3 dashes hot pepper sauce
3 cups water, divided
food colorings (3 assorted colors), divided
1 Tbsp. finely chopped fresh chives

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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