EASTER: Pink, White & Green Deviled Eggs

April 16, 2014 at 8:44 am · Filed under Easter, Eggs, Mother's Day, Recipes, Valentine's Day

Make these gorgeous pink deviled eggs ahead of time for easy holiday entertaining: They’re perfect for Easter brunch or snacking.

You can make all of the eggs pink, half pink/half white, or tint some pickle brine light green for a tricolor selection.

Mix and match your toppings from the list in the recipe or whatever else appeals to you.

Prep time is 20 minutes.

RECIPE: PICKLED PINK DEVILED EGGS

Ingredients For 20 egg halves

12 hard-boiled eggs

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons finely chopped fresh dill or chives

Pickled deviled eggs in Easter colors. Photo and recipe courtesy American Egg Board.

For The Marinade

1 jar (16 ounces) beets

1 cup water

1 cup white vinegar

Garnishes

Capers & chives

Crab meat & fresh dill

Diced red bell peppers and flat-leaf (Italian) parsley

Small cooked shrimp & chives

Smoked salmon

Steamed asparagus tips

Sweet pickles, sliced jalapeños or pickled jalapeños

You only need the beet liquid, so enjoy the
beets in a salad, on a sandwich (instead of
tomato) or as a side. Photo courtesy Aunt
Nellie’s.

Preparation

Deviled eggs can be made up to 12 hours ahead. Refrigerate them, covered.

1. CUT eggs lengthwise in half. Remove yolks to medium bowl. Reserve 20 white halves; finely chop remaining 4 white halves.

2. MASH yolks with fork. Add finely chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper; mix well. Add dill; mix well. Cover and refrigerate.

3. DRAIN beets, reserving juice (about 2/3 cup). Set beets aside for another use. Combine beet juice, water and vinegar. Arrange egg whites cut side down in shallow container. Pour beet mixture over eggs. Cover tightly. Refrigerate at least several hours or overnight, turning occasionally.

If you want two or three colors, divide the eggs among the beet brine, plain pickle brine and tinted pickle brine. If using brine, you don’t need the water and vinegar.

4. REMOVE purple egg whites from beet mixture, pat dry with paper towels. Spoon 1 heaping tablespoon of yolk mixture into each reserved egg white half. Garnish as desired.

RECIPE TIPS

Don’t use the freshest eggs. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

Easier peeling technique. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell. To peel a hard-boiled egg, gently tap it on the countertop until shell is finely crackled all over. Roll the egg between your hands to loosen the shell. Starting peeling at the large end, holding the egg under cold running water to help ease the shell off.

Easy mixing and filling method. Combine the filling ingredients in a 1-quart plastic food-storage bag. Press out the air and seal the bag. Press and roll the bag with your hands until the mixture is well blended. Push the filling toward bottom corner of bag. Snip off about a 1/2-inch of corner. Squeeze the filling from bag into the egg whites.

Picnic or tailgate tip. Prepare the filling in a plastic bag, as above. Transport the whites and yolk mixture separately in a cooler. Fill the eggs on the spot, pressing filling out of snipped corner of bag.

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