Easter Deviled Eggs
Deviled eggs are a traditional appetizer that can be given a flashy new look using natural dyes. Soaking your peeled hard boiled eggs overnight with beets (pink), red cabbage (blue), or turmeric (yellow) imparts the intense color, not the flavor, to the egg white for a stunning presentation.
Directions
Put a dozen eggs in a large pot with enough water to cover. Bring the water to a boil. Cover with a lid and remove from heat.
Allow to stand exactly 14 minutes. Drain hot water, then place eggs in an ice bath to cool completely, then gently peel the shells.
Place water and vegetable for each dye into small sauce pans and simmer for 20 minutes. Remove from heat, add vinegar and allow to cool.
Place four hard boiled eggs into each dye so the eggs are completely submerged. Soak for at least 2 hours to overnight.
Remove the eggs, pat dry.
Prepare your favorite deviled egg recipe as usual. Garnish with fresh chopped herbs and paprika if desired. Enjoy!
Ingredients
For the Dyes:
Pink:
2 cups water
1 cup beets, peeled and chopped
2 Tbsp white vinegar
1 tsp salt
Blue:
2 cups water
1 small head red cabbage, chopped
1 tsp baking soda
2 Tbsp white vinegar
1 tsp salt
Yellow:
2 cups water
2 Tbsp turmeric, fresh grated, or dried
2 Tbsp white vinegar
1 tsp salt