Rainbow Deviled Eggs Food

RAINBOW DEVILED EGGS

Rainbow Deviled Eggs image

Make and share this Rainbow Deviled Eggs recipe from Food.com.

Provided by Food.com

Categories < 60 Mins

Time 50m

Yield 3 serving(s)

Number Of Ingredients 15

Ingredients

6 hard-boiled eggs
1 cup warm water
2 tablespoons turmeric (1 1/2 tablespoons for orange color, 1/2 tablespoon for yellow color)
1 canned beets (use juice only)
1 cup blueberry juice
1/4 cup mayonnaise
1 teaspoon mustard
1 pinch black pepper
1 pinch salt
1 tablespoon turmeric
1 tablespoon beet juice
1/2 teaspoon beet, powder
1/4 red pepper
1/4 cup parsley
1 scallion

Steps:

Peel hard-boiled eggs and slice in half lengthwise; place yolks in a bowl.
In a separate bowl, mix turmeric and warm water; dip several hard-boiled egg white.
In a bowl of beet juice, dip several hard-boiled egg whites.
In a bowl of blueberry juice, dip several hard-boiled egg whites.
In the bowl with hard-boiled yolks, add and mix mayonnaise and mustard; then add black pepper, salt; mix well.
Separate the egg yolk mixture evenly into 2 bowls.
In the first bowl, add turmeric and mix. In the second bowl, add beet juice; mix then add beet powder.
Remove the newly-colored egg whites from the bowls.
Pipe in the newly-colored egg yolks into their original home; mix and match the colors to your preference.
Top with chopped red peppers, parsley, and scallion.

Nutrition Facts : Calories 189.3, Fat 11.5, SaturatedFat 3.5, Cholesterol 373, Sodium 204.2, Carbohydrate 7.6, Fiber 2.2, Sugar 2, Protein 13.6

RAINBOW DEVILED EGGS

Rainbow Deviled Eggs image

Provided by Food Network Kitchen

Categories appetizer

Time 1h35m

Yield 24 pieces

Number Of Ingredients 16

Ingredients

12 large eggs
1/3 cup mayonnaise
1 tablespoon dill pickle brine
2 teaspoons yellow mustard
1/2 teaspoon sugar
Dash of hot sauce, such as Tabasco
Kosher salt
1/2 teaspoon paprika
Finely diced red bell pepper, for garnish
3 baby carrots, plus shredded carrots, for garnish
Pinch of saffron
1/4 small avocado
1 tablespoon chopped fresh parsley and/or cilantro, plus more for garnish
Squeeze of lime juice
Coarsely crushed blue potato or tortilla chips, for garnish
1 very small cooked beet

Steps:

For yellow/classic deviled eggs: Put the eggs in a large saucepan in one layer with cold water to cover by 1 inch. Bring to a simmer and reduce heat to low. Cook at a bare simmer for 10 minutes, then immediately run under cold water to stop the cooking. When cool, peel the eggs and halve them lengthwise.
Put the egg yolks in a bowl with the mayonnaise, pickle brine, mustard, sugar, hot sauce and 1/4 teaspoon salt. Mash with a fork until smooth. You should have a heaping cup of egg mixture; divide it into 6 portions.
For yellow eggs: Stuff 4 egg whites with 1 portion of the yolk mixture and set aside.
For red eggs: Mash 1 portion of the yolk mixture with the paprika and stuff into 4 egg whites. Coat the filling with the chopped red pepper.
For orange eggs: Cook the baby carrots and saffron in a small saucepan with water to cover until tender. Drain, reserving the water, cool the carrots and chop. Fish the saffron threads from the water and add them along with the carrots to 1 portion of the yolk mixture. Mash well and stuff into 4 egg whites. Coat the filling with the shredded carrots.
For green eggs: Mash 1 portion of the yolk mixture with the avocado, parsley and lime juice and stuff into 4 egg whites. Coat the filling with more parsley.
For blue eggs: Stuff 4 egg whites with 1 portion of the yolk mixture. Coat the filling with the crushed chips.
For purple eggs: Finely chop about 1 tablespoon of the cooked beet and mash with the remaining portion of the egg yolk mixture. Stuff the filling into the 4 remaining egg whites. Slice the remaining beet and use to top the eggs.

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