Easter and coloring eggs go hand-in-hand. I have fond memories of growing up on a farm with chickens, lots of eggs and the whole excitement of the egg-coloring process. We'd use the PAAS coloring kit, while my grandmother always colored eggs naturally. She'd cook them in a pan filled with water and onion skins which made them shades of brown, depending on the amount and color of the skins. I've carried on that simple tradition every year (unless I get to color eggs with kids).
How does one use up all the cooked colored eggs? Deviled eggs is my first answer (besides eating them plain or making egg salad). Eggs are so economical - about $2 will give you 24 appetizers, and that's a real deal! They're great for gatherings and often one of the first foods to disappear.
Recently, I dined at a restaurant whose appetizer collection featured deviled eggs (with curry and chili oil). One of five halves was colored pink, which certainly sparked conversation! I've eaten pickled eggs, but not shelled cut eggs that were pickled. Here's my take on the restaurant idea:
Pickled beet juice (from jarred pickled beets) was the easy coloring. Row 2 shows 3 options: eggs cut in half (yolks removed) before adding to juice; whole in juice, cut before filling so edge only is pink; plain and colored halves sandwiched together. The last is also a neat way to take deviled eggs for lunch in a snack bag with no mess!
Give this a try: pour about 1 cup juice from a jar of pickled beets into a resealable food-storage bag. Eggs don't need to be completely covered. Add whole cooked eggs or egg halves (rinse off yolk pieces before adding to juice). Seal and let stand 10 to 15 minutes, turning occasionally. Longer times will result in darker eggs. Drain on paper towels before filling. I was surprised at how quickly the eggs colored, likely the vinegar helped.
Need a recipe? Try Deviled Eggs, a great basic, or Crabmeat Deviled Eggs if you're more adventurous.
I make deviled eggs quite often, and can go on forever about their versatility. Try a few of my favorite ideas to expand your deviled egg repertoire:
- Tailor to your taste. Make the basic, then try new flavor combos. Taste to correct seasonings along the way before filling.
- Cut the fat. My style these days, so I always use fat-free something (mayo or bottled dressing) to bind the filling.
- Have fun with flavor. The sky's the limit! Garlic, curry powder, horseradish, crumbled cooked bacon or finely chopped ham or shrimp, cilantro with drained chopped salsa (I use mango, love the sweet touch) feta cheese with kalamata olives, capers with roasted red peppers; pesto, olive tapenade are a few examples.
- Rustic or smooth. I like the filling with texture (mix by hand) and sometimes add the whites of 1 egg; filling made in a food processor results in a smooth texture, but watch the flavor adds, some can end up brown gray if blended (olive tapenade), depending on amount.
- Watching cholesterol? Replace half the yolks with finely chopped veggies like mushrooms or zucchini. An all-veggie curried filling works, too!
- Add flair. Cut at an angle instead of in half, or crosswise; use a ripple cutter; serve on a fun or special "deviled plate". Lucky me, I have two sizes (12 and 24).
- Chill out. Keep eggs chilled at a party. Fill a resealable bag with ice cubes and place it in a shallow platter or bowl, depending on your deviled egg plate size. Place the plate of eggs on top, which should touch the ice. No worries about food safety!
- Color full. You may like to experiment with more options. Besides the above, other natural dyes include: grated orange peel; ground turmeric, spinach leaves; blueberries (canned), red cabbage, strongly brewed coffee, chili powder and cranberries.
- Experiment. I've read that adding 2 tablespoons vinegar to a quart of water with the food, and boiling 30 minutes gives the most intense color. Eggs should then be soaked at least 15 minutes in the cooled mixture. I'll likely try the vinegar with foods for color as I'm cooking the eggs. (Cold water + eggs; cover and heat to boiling; remove from heat and let stand 15-20 minutes. drain, and stop the cooking with cold water/ice to avoid tough eggs and/or the 'green ring'.)
Have an "eggs"traordinary Easter, everyone!
