Pinkish Deviled Eggs Recipes
EASTER DEVILED EGGS
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
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
BEET-PICKLED DEVILED EGGS
Provided by Ian Knauer
Categories Egg Christmas Easter Thanksgiving Kid-Friendly Small Plates
Yield Makes 24
Number Of Ingredients 10
Steps:
- In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water. Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.
- Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.
- Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes. Drain the chiles, then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serve.
PINKISH DEVILED EGGS
I use cod roe for my version of deviled eggs. Cod roe adds them a pinkish appetizing color! You can find cod roe at a Japanese food store. Be careful when you add salt to the yolk mixture because cod roe is very salty. Maybe you don't need salt at all.
Provided by Kaoru
Categories Appetizers and Snacks 100+ Deviled Egg Recipes No Mayo Deviled Egg Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap cod roe with lightly oiled aluminum foil. Bake for 20 minutes.
- Place eggs in a saucepan, and add enough cold water to cover the eggs. Bring it to boil, cover, and then remove from heat. Set aside for 12 minutes. Drain, and pour cold water over the eggs to cool them. Remove eggshells, and slice the eggs in half lengthwise.
- Place yolks in a mixing bowl, and mix with cooked cod roe and butter. Season to taste with salt. Spoon the yolk mixture onto the egg white halves. Sprinkle minced parsley on top, and serve.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 0.7 g, Cholesterol 260.7 mg, Fat 9 g, Protein 10.3 g, SaturatedFat 3.6 g, Sodium 159.6 mg, Sugar 0.4 g
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- Add six large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 20 minutes.
- Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
- Slice the eggs through the center, then, slice a tiny bit off the bottom so they sit perfectly flat. This will prevent them from sliding around the plate.
- Carefully remove the yolks. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon. You may sometimes have a little left over, but it’s easier and less damaging to the egg white to try sliding first.
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- Add the pickled beet juice, apple cider vinegar and peeled hard boiled eggs to a jar. Refrigerate for 12-20 hours.
- Remove the pickled eggs from the jar and rinse lightly under cold water. Place on a paper towel.
- In a small bowl add the egg yolks and using a fork break them into fine crumbs. Add the mayonnaise, Dijon, honey, salt and 1 Tbsp. chives. Beat the mixture until smooth.
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- Place eggs in a single layer in a large saucepan. Add enough cold water to cover eggs by 1 inch. Bring to a rapid boil over high heat. Remove from heat; cover and let stand for 15 minutes. Drain. Run cold water over eggs or place them in ice water until cool enough to handle; drain.
- Tap eggs on a flat surface to crack shell all over. Peel eggs and cut in half lengthwise. Place yolks in a food processor; set whites aside. Add beets, mayonnaise, and mustard to yolks. Cover and process with several on/off turns just until smooth. Season to taste with salt and pepper. Using a small spoon or piping bag, fill each egg white with beet mixture. If desired, top with celery leaves and/or chives.
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- Place your eggs in a pot of cold water. Bring the water up to a boil and then turn off the heat. Let the eggs sit for 8 minutes, then immediately transfer them to an ice bath. Drain, peel, and set the eggs aside to use later.
- To prepare the brine, pour a can of pickled beets into a large mason jar or bowl. Add the apple cider vinegar, brown sugar, peppercorns, salt, cinnamon stick, and chile de arbol. Stir to combine. Carefully lower the peeled eggs into the brine. Cover and refrigerate for at least 12 hours.
- Place the yolks in a medium-sized bowl with the salt, mustard, paprika, olive oil, salt, and pepper. Mix together until smooth. Add a little bit of water to the mixture if it’s too stiff.
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From by-pink.com
Cuisine AmericanTotal Time 55 minsCategory AppetizersCalories 98 per serving
- Boil eggs for 10-12 min. Salt the water while boiling to make it easier to peel the shell. Remove eggs from the stove and place them in an ice bath to stop the cooking.
- Set up coloring station by placing 1-2 drops of neon gel food coloring or 3-4 drops of liquid food color in the bottom of a small bowl. Add cold water and stir until the color is saturated. (add more or less color depending on the hue you want to achieve.)
- Place egg whites into the colored water and let sit 5-10 mins depending on the shade you want to reach. Drain on paper towels cavity side down.
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- In a bowl put the beets including the juice, water and sugar. Stir well so that the sugar is dissolved.
- Dip the eggs under the juice (the juice stains everything, your clothes, hands and so on so be careful).
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5/5 (22)Calories 61 per servingTotal Time 1 hr 40 mins
- Wash, peel, and cube the beet. Place in a medium saucepan with water and vinegar; bring to boiling. Reduce heat and simmer, covered, for 15 minutes. Remove from heat; set aside to cool completely (do not drain).
- Place the eggs in the saucepan with beet and liquid. Let stand 10 to 15 minutes. Remove from liquid and slice in half (discard beet and liquid). Remove the yolk and set the whites aside.
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