Reviews
Add Rating & Review
Back to Dyed Deviled Eggs
All Reviews for Dyed Deviled Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Dyed Deviled Eggs
Credit:
Dana Gallagher
Recipe Summary
prep: 45 mins
total: 4 hrs 40 mins
Yield: Makes 24
Ingredients
Beet Dye
4 small beets (14 ounces total), scrubbed and stems trimmed
1/4 cup distilled white vinegar
Turmeric Dye
3 pieces (2 inches each) fresh turmeric, peeled and finely grated (3 tablespoons)
1/4 cup distilled white vinegar
Eggs
12 large eggs, preferably farm-fresh
3/4 cup mayonnaise, preferably homemade
Kosher salt and freshly ground pepper
1 Chioggia beet (2 1/2 ounces), scrubbed, peeled, and finely grate
1 piece (2 inches) fresh horseradish, peeled and finely grated
3/4 teaspoon distilled white vinegar
1/2 cup Ramp Pesto
Flaky sea salt, such as Maldon, for serving
Gallery
Dyed Deviled Eggs
Credit:
Dana Gallagher
Recipe Summary
prep: 45 mins
total: 4 hrs 40 mins
Yield: Makes 24
Gallery
Dyed Deviled Eggs
Credit:
Dana Gallagher
Dyed Deviled Eggs
Credit:
Dana Gallagher
Dyed Deviled Eggs
Recipe Summary
prep: 45 mins
total: 4 hrs 40 mins
Yield: Makes 24
Recipe Summary
prep: 45 mins
total: 4 hrs 40 mins
Yield: Makes 24
prep: 45 mins
total: 4 hrs 40 mins
prep:
45 mins
total:
4 hrs 40 mins
Yield: Makes 24
Makes 24
Ingredients
Ingredients
4 small beets (14 ounces total), scrubbed and stems trimmed
1/4 cup distilled white vinegar
3 pieces (2 inches each) fresh turmeric, peeled and finely grated (3 tablespoons)
1/4 cup distilled white vinegar
12 large eggs, preferably farm-fresh
3/4 cup mayonnaise, preferably homemade
Kosher salt and freshly ground pepper
1 Chioggia beet (2 1/2 ounces), scrubbed, peeled, and finely grate
1 piece (2 inches) fresh horseradish, peeled and finely grated
3/4 teaspoon distilled white vinegar
1/2 cup Ramp Pesto
Flaky sea salt, such as Maldon, for serving
Directions
Beet Dye:Bring beets and enough water to cover them by 2 inches (about 10 cups) to a boil in a medium saucepan. Reduce to a simmer; cook until beets are tender when pierced with the tip of a knife, about 45 minutes. Drain, discarding liquid and reserving beets. When cool enough to handle, rub skins off with a paper towel and discard. Coarsely chop beets and place in a large bowl; stir in 3 cups water and vinegar.
Turmeric Dye:Meanwhile, bring turmeric and 6 cups water to a boil in a medium saucepan. Reduce to a simmer; cook until water is a bright, deep yellow, about 30 minutes. Strain into a large bowl; discard solids. Stir in vinegar; let cool completely.
Eggs:Bring a large pot filled halfway with water to a boil. Using a slotted spoon, gently lower eggs into water. Reduce heat to a gentle simmer and cook 9 minutes. Use slotted spoon to remove eggs; transfer half to bowl of turmeric dye and other half to bowl of beet dye. Refrigerate until desired color is achieved, at least 15 minutes, and up to 3 hours for more saturated color. Remove eggs from dye with slotted spoon; refrigerate until ready to use.
Peel and halve eggs length-wise; remove yolks and transfer to a bowl. Mash yolks with a fork; stir in mayonnaise and season with kosher salt and pepper. Spoon yolk mixture into whites. Combine grated beet and horseradish with vinegar and a pinch of kosher salt. Garnish filled eggs with beet mixture or ramp pesto, or both. Sprinkle with flaky salt and pepper; serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Dyed Deviled Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Dyed Deviled Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
