Deviled colored eggs
Votes: 6
Time: 1 hour 30 min.
Complexity: easily
Quantity: 24 canapés
Complexity: easily
Quantity: 24 canapés
Deviled eggs are a versatile appetizer perfect for any occasion or holiday. And if you're making them for Easter, they'll look beautiful if you dye the egg whites different colors with natural food coloring. Invite the kids into the kitchen and engage them in some amazing food experiments. Turmeric, beetroot, and red cabbage are excellent natural colorings. Boil the ingredients separately, then dip the hard-boiled egg whites into them. The intensity of the color will depend on the soaking time. Fill the dyed whites with a whipped cream made from yolks, mayonnaise, and mustard, and serve yellow, pink, lilac, and blue eggs.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 12 hard-boiled eggs, peeled and halved, yolks separated
- 2 teaspoons turmeric
- 3 tablespoons distilled white vinegar
- 1 small red beetroot, peeled and diced
- 1/4 head red cabbage, shredded
- 1/4 teaspoon of baking soda
- 1/3 cup mayonnaise
- 2 teaspoons mustard
- Special equipment: a pastry bag with a small round tip
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Recipes with similar ingredients: eggs, beet, red cabbage, turmeric
Cooking the dish according to the recipe:
- In a medium saucepan, combine turmeric with 1.5 cups water. Bring to a boil over medium heat; simmer for 10 minutes. Remove from heat and stir in 1 tablespoon vinegar and 1/2 teaspoon salt. Let cool for 5 minutes, then transfer to a heatproof container.
- In a medium saucepan, combine the beets with 1.5 cups of water. Bring to a boil over medium heat; simmer for 20 minutes. Remove from heat and stir in 1 tablespoon of vinegar and 0.5 teaspoon of salt. Let cool for 5 minutes, then strain into a heatproof container.
- In a medium saucepan, combine the cabbage with 2.5 cups of water. Bring to a boil over medium heat; simmer for 20 minutes. Let cool for 5 minutes, then strain half of the liquid into a heatproof container and stir in the baking soda and 0.5 teaspoon of salt. Strain the remaining liquid into another heatproof container and stir in 0.5 teaspoon of salt.
- Add 6 egg whites to each container and let them set until they reach the desired color (yellow, pink, lilac, or blue), up to 1 hour. Before serving, drain the liquid and place the egg whites on a paper towel-lined plate.
- Meanwhile, place the yolks in a food processor. Add the mayonnaise, mustard, the remaining 1 tablespoon of vinegar, and 1/4 teaspoon of salt and process until smooth. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Pipe a swirl into each colored egg white half.
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