Colorful Naturally-Dyed Deviled Eggs
- Level: Easy
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 59
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 76
- Sodium
- 88
- Total: 1 hr 30 min
- Active: 30 min
Ingredients
2 teaspoons turmeric
3 tablespoons distilled white vinegar
Kosher salt
1 small red beet, peeled and diced
1/4 head red cabbage, chopped
1/4 teaspoon baking soda
12 hard-boiled eggs, peeled, halved and yolks and whites separated
1/3 cup mayonnaise
2 teaspoons yellow mustard
Directions
Special equipment:
a pastry bag fitted with a small round tip- Combine the turmeric with 1 1/2 cups water in a medium pot. Bring to a simmer over medium heat; gently simmer for 10 minutes. Remove from the heat and stir in 1 tablespoon vinegar and 1/2 teaspoon salt. Let cool for 5 minutes, then transfer to a heatproof container.
- Combine the beets with 1 1/2 cups water in a medium pot. Bring to a simmer over medium heat; gently simmer for 20 minutes. Remove from the heat and stir in 1 tablespoon vinegar and 1/2 teaspoon salt. Let cool for 5 minutes, then strain into a heatproof container.
- Combine the cabbage with 2 1/2 cups water in a medium pot. Bring to a simmer over medium heat; gently simmer for 20 minutes. Let cool for 5 minutes, then strain half into a heatproof container and stir in the baking soda and 1/2 teaspoon salt. Strain the remaining liquid into a heatproof container and stir in 1/2 teaspoon salt.
- Add 6 egg whites to each container and let soak until the desired color (yellow, pink, lilac and teal), up to 1 hour. Drain the egg whites on a paper towel-lined plate before serving.
- Meanwhile, transfer the yolks to a food processor. Add the mayonnaise, mustard, remaining 1 tablespoon vinegar and 1/4 teaspoon salt and pulse until smooth and creamy. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Pipe swirly dollops of the mixture into each dyed white.