How To Dye Deviled Eggs

Deviled eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.

Deviled eggs are generally served cold as a side dish, appetizer or a main course during gatherings or parties.

The origin of deviled eggs can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course.

Below is the recipe and methodology for dyeing deviled eggs;

Ingredients;

1. 2 teaspoons turmeric
2. 3 tablespoons distilled white vinegar
3. Kosher salt
4. 1 small red beet, peeled and diced
5. Quarter head red cabbage, chopped
6. Quarter teaspoon baking soda
7. 12 hard-boiled eggs, peeled, halved and yolks and whites separated
8. One-third cup mayonnaise
9. 2 teaspoons yellow mustard

The ingredients above will yield 24 colored deviled eggs. The cooking level is easy, the cooking time is 1hr 30mins, however, the active cooking time is roughly 30mins.

Methodology;

1. Combine the turmeric with 1 and a half cups water in a medium pot. Bring to a simmer over medium heat; gently simmer for 10 minutes.
2. Remove the turmeric from the heat and stir in 1 tablespoon vinegar and half teaspoon salt. Let it cool for 5 minutes and then transfer to a heatproof container.
3. The next step is to combine the beets with 1 and a half cups water in a medium pot. Bring to a simmer over medium heat; gently simmer for 20 minutes.
4. Remove from the heat and stir in 1 tablespoon vinegar and 1/2 teaspoon salt. Let it cool for 5 minutes and then strain into a heatproof container.
5. You then combine the cabbage with 2 and a half cups water in a medium pot. Bring to a simmer over medium heat; gently simmer for 20 minutes.
6. Let cool for 5 minutes, then strain half into a heatproof container and stir in the baking soda and half teaspoon salt.
7. Strain the remaining liquid into a heatproof container and stir in half teaspoon salt.
8. You then add 6 egg whites to each container and let it soak until the desired color (yellow, pink, lilac and teal), for up to 1 hour.
9. Drain the egg whites on a paper towel-lined plate before serving.
10. Transfer the yolks to a food processor.
11. Add the mayonnaise, mustard, remaining 1 tablespoon vinegar and quarter teaspoon salt and pulse until smooth and creamy.
12. Transfer the yolk mixture to a pastry bag fitted with a small round tip and then pipe swirly dollops of the mixture into each dyed white.