Time: 1 hour 35 minutes
Complexity: easily
Quantity: 24 canapés

Decorate your holiday table with a rainbow of deviled eggs. The great thing about this recipe is that you don't need any artificial colors: each egg is decorated with natural ingredients in every color of the rainbow. Red eggs are topped with bell peppers and paprika, orange eggs with carrots and saffron, yellow eggs with a delicious yolk, green eggs with avocado and parsley, blue eggs with crumbled blue potato chips (that's the variety!), and finally, purple eggs with boiled beets.

Ingredients:

Deviled eggs

• 12 large eggs
• 1/3 cup mayonnaise
• 1 tbsp. pickle brine
• 2 teaspoons mustard
• 0.5 tsp sugar
• A little hot sauce, such as Tabasco

Sweet pepper filling

• 0.5 tsp paprika
• Red bell pepper, finely diced, for garnish

Carrot filling

• 3 small carrots + grated carrots for decoration
• A pinch of saffron

Avocado filling

• 1/4 small avocado
• 1 tbsp chopped fresh parsley/or cilantro + extra for garnish
• Freshly squeezed lime juice

Potato chip filling

• Crushed blue potato or tortilla chips, for garnish

Beetroot filling

• 1 small boiled beetroot

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, Avocado, carrot, beet, sweet pepper, olive brine, hot sauce, mustard, paprika, saffron, lime juice, mayonnaise

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Preparation:

Step 1
• Boil the eggs:
  
  Place the eggs in a large saucepan in a single layer and cover with cold water by 2.5 cm. Bring to a boil and reduce heat to low. Simmer for 10 minutes, then immediately run the eggs under cold water to stop the cooking. Once cool, peel the eggs and cut them in half lengthwise.
Step 2
• Place the egg yolks in a bowl with the mayonnaise, brine, mustard, sugar, hot sauce, and 1/4 teaspoon salt. Mash with a fork until smooth. You should have about 1 heaping cup of egg mixture; divide it among 6 servings.
Step 3
• Stuff the eggs:
  
  Fill 4 egg whites with one portion of the yolk mixture and set aside, these will be the yellow eggs.
  
  Mash 1 portion of the yolk mixture with paprika and fill 4 egg whites with it. Sprinkle the filling with finely chopped red pepper; these will be the red eggs.
Step 4
• Boil the small carrots and saffron in a small saucepan. Drain, cool, and finely chop the carrots. Remove the saffron threads from the water and add them along with the carrots to one portion of the yolk mixture. Mash well and fill 4 egg whites with the filling. Sprinkle the grated carrots over the filling; these will become orange eggs.
Step 5
• Mash 1 portion of the egg yolk mixture with avocado, parsley, and lime juice and fill 4 egg whites with the filling. Sprinkle the filling with parsley; these will be green eggs.
  
  Fill 4 egg whites with one portion of the yolk mixture. Sprinkle the filling with crushed potato chips; these will be the blue eggs.
  
  Finely chop about 1 tablespoon of cooked beetroot and mash it with the remaining egg yolk mixture. Fill the 4 remaining egg whites with the filling. Slice the remaining beetroot and place it on top of the filling to create the purple eggs.

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