Colored Deviled Eggs Recipes

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.

RAINBOW DEVILED EGGS

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.

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.

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.