Rainbow Deviled Eggs Recipes

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.

THE BEST DEVILED EGGS

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

RAINBOW DEVILED EGGS

Steps:

• 1. Put 1 dozen large eggs in a pan, cover with water, let boil for 20 minutes.
• 2. While waiting for eggs to finish, open easter egg dye package and follow included instructions.
• 3. Once eggs are hard boiled, remove pan from stove and place into sink. Let cold water run over eggs until they are cool enough to handle.
• 4. Crack and peel eggs (carefully) and set aside. Once finished, take 6 whole eggs and place into dye for just a minute or two. (The dye doesn't take long to work)
• 5. In the meantime, slice the remaining eggs lengthwise and remove the yolk by placing in a mixing bowl, to be used later.
• 6. Remove first 6 eggs from dye, and put the remaining egg halves in their place.
• 7. Let the dyed eggs dry for a minute, wipe any excess dye off with a paper towel. Then repeat process of slicing and removing egg yolk.
• 8. Once all yolks have been placed into the mixing bowl, remove the remaining eggs from the dye and let dry.
• 9. Mash the egg yolks together (a fork works well for this) and add remaining ingredients, EXCEPT for Paprika, to the mixture.
• 10. Once the yolk texture is to your liking, begin filling dyed egg halves with the yolk mixture. Once all the egg halves have been filled, sprinkle paprika over the top of each for garnish.
• 11. Eat & Enjoy! :)

RAINBOW DEVILED EGGS

Steps:

• For yellow/classic deviled eggs: Put the eggs in a large saucepan in one layer with cold water to cover by 1 inch. Bring to a simmer and reduce heat to low. Cook at a bare simmer for 10 minutes, then immediately run under cold water to stop the cooking. When cool, peel the eggs and halve them lengthwise.
• Put the egg yolks in a bowl with the mayonnaise, pickle brine, mustard, sugar, hot sauce and 1/4 teaspoon salt. Mash with a fork until smooth. You should have a heaping cup of egg mixture; divide it into 6 portions.
• For yellow eggs: Stuff 4 egg whites with 1 portion of the yolk mixture and set aside.
• For red eggs: Mash 1 portion of the yolk mixture with the paprika and stuff into 4 egg whites. Coat the filling with the chopped red pepper.
• For orange eggs: Cook the baby carrots and saffron in a small saucepan with water to cover until tender. Drain, reserving the water, cool the carrots and chop. Fish the saffron threads from the water and add them along with the carrots to 1 portion of the yolk mixture. Mash well and stuff into 4 egg whites. Coat the filling with the shredded carrots.
• For green eggs: Mash 1 portion of the yolk mixture with the avocado, parsley and lime juice and stuff into 4 egg whites. Coat the filling with more parsley.
• For blue eggs: Stuff 4 egg whites with 1 portion of the yolk mixture. Coat the filling with the crushed chips.
• For purple eggs: Finely chop about 1 tablespoon of the cooked beet and mash with the remaining portion of the egg yolk mixture. Stuff the filling into the 4 remaining egg whites. Slice the remaining beet and use to top the eggs.

CLASSIC DEVILLED EGGS

Steps:

• Put the eggs in a pan of just simmering water and cook for 10 mins. Turn off the heat, and leave the eggs to rest in the hot water for 2 mins. Drain, then transfer the eggs to a bowl of ice-cold water and leave to cool. Peel the eggs and slice in half, then scoop the yolks out into a bowl with the mayonnaise, yogurt, mustard, spring onions, celery salt and cayenne pepper. Mash everything together until smooth, then spoon into a piping bag fitted with a plain round nozzle.
• Pipe the mixture into the hollowed-out eggs, or carefully spoon into the middles using a small spoon. Sprinkle over some chives, if using, then serve.