Deviled Easter Eggs

Impress your guests with deviled Easter eggs

by Fran Allen, CNP

I posted these insane looking eggs on my instagram last week and got so many questions about them. I made devilled eggs for a dear friends baby shower and realized this recipe would be a  make a perfect Easter weekend snack. The idea for these came from Heidi Swanson’s Turmeric Pickled Eggs recipe. I loved how she used tumeric to to make such a bold colour and it got me inspired to experiment with a few other ingredients.

I decided to use some home made pickled beet brine and blue indigo tea I picked up from Hello Mellow Shop to alter the colours even more. I wasn’t sure how comfortable people would be eating blue eggs but they were a hit at the party.Follow the recipe below and impress your friends  and family this weekend!

Deviled Easter Eggs

Ingredients

For Brine

2 ¾ cup apple cider vinegar

1  cup water

4  Tbsp sugar

2  Tsp fine grain salt

2  Tbsp whole peppercorns

1 bird's eye chili thinly sliced * optional

12 hard boiled eggs divided

For Colour

Yellow - 2 Tbsp  ground turmeric

Blue - 2 Tbsp Blue Indigo Tea

Pink - 1 small beet grated

For the Filling

12 hard boiled egg yolks

1 Tbsp Olive oil

2 Tbsp Mayonnaise

1 Tbsp Dijon Mustard

½ tsp sea salt

Ground black pepper

1 tsp Curry Powder * optional

Directions

1. In a small saucepan bring the vinegar, water, sugar, salt, and colour additions to a simmer. Stir until the sugar dissolves. For multiple colored eggs, divide the brine and steep with additions separately. Place the peppercorns and 4 peeled eggs in each glass quart jar. Pour the vinegar mixture over the eggs, seal and gently shake to make sure each egg is evenly covered. Leave these to set overnight, up to 16h to get brighter, more concentrated colour.

2. Once the colour has set, gently slice each egg  in half lengthwise. Pat dry with a paper towel and remove the yolk gently.  Place whites on a tray and set aside.

3. To prepare your filling, combine the reserved yolks with the olive oil,  mayo, mustard, salt, pepper and blend until smooth add a touch of warm water if the mixture feels too stiff.

4. .Carefully scoop filling into a reusable piping bag or small sandwich bag. Press the bag with your hands to push all the filling to one corner and press any air out of the top. Make a small snip at the corner of the sandwich bag, if using.

5. Gently fill each white with the mixture and top with  flakey sea salt, black pepper and your choice of finely diced toppings, I like finely diced pickled onions, chives chili flakes or toasted walnuts. Let the eggs chill in the fridge for 25-30 minutes and enjoy!