House things seem to become your life once you are a homeowner.  There are always little projects in the middle of the big projects (painting) that need to be tended too.  I cannot imagine the projects we would be dealing with if we had moved into a “fixer-up”.  We did manage to squeeze in some fun time, and played with coloring some eggs in honor of the upcoming Easter holiday over the weekend.

Dying Easter eggs was a highlight as a kid, and a dozen was never enough.  The older we got, the better we got at it, and the more eggs would end up being hard-boiled in order to full-fill our artist desires.   When I started coloring eggs with MEM, I started thinking about the process more and more, especially when I would see dye seeping into slightly cracked eggs.  They say it is harmless;  but is it really.  Then we started talking about the process.  If, we had kids would we do it differently?  Or would we be too busy, and just pick up a little pack of egg dye at the store?  It is hard to say, and we don’t have the answers.  But, I like to try to make a difference, at least a small one.

The topic of dye turned into a discussion about how we both love deviled eggs.  Creamy.  Tart.  A little savory.  So … the playing began.  While some eggs were hard-boiling away on the stove, we worked on our “healthy” dye.  We took some beats, scrubbed them, chopped them, and put them into a pan of water that had been splashed with some white vinegar, then let is simmer on the stove for an hour, to extract all that gorgeous pink.  After our dye was cooled, we added our peeled hard boiled eggs to the colorful bath and let them soak.  The result was gorgeous hot pink eggs.  It was such a fun process that we are thinking of trying other veggies as well, maybe different beet colors, spinach, carrots … endless possibilities.  The deviled part was simple …. yolks, mayonnaise, red wine vinegar, a touch of cayenne pepper and a sprinkle of maldon salt.

It was the perfect afternoon lunch with my Let’s Lunch friends, all I had to do was add a sparkling glass of rose to go along with it.  Be sure to check out other eggy items that the Let’s Lunch friends are bringing to the table on Friday:  (will update on Friday as they roll in)

A Tiger in In the Kitchen – Chai Poh Scramble:  Easter, Singapore Style 

Hapa Mama – Scrambled Eggs and Tomatoes

A Cook and Her Books – Old-Fashioned Boiled Dressing (& Chicken Salad)

Zest Bakery – Gluten-Free Leek, Ham & Pecorino Souffles

Dreaming of Pots & Pans – Eggs In A Hole

Burnt-Out Baker – Perfect Sandwich

Joe Yonan – Kim-Chi Deviled Eggs

Free Range Cookies – Home-made Cadbury Eggs (Maple Chocolate Eggs)

Spicebox Travels – Taiwanese Tomato Eggs

Monday Morning Cooking Club – Legendary Egg & Onion

Hot Curries and Cold – Beer Bombay Toasts (Spicy French Toasts)

 

 

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Recipe:  Beet Dye

Ingredients:

  • 6 beets, washed and scrubbed
  • watert
  • 2 tablespoons white vinegar

How To:

  1. Chop the beets into pieces.
  2. In a large saucepan add the beets, enough water to cover and 1 tablespoon of the white vinegar. Simmer over very low heat (a 2 on our stove) for 45 – 60 minutes; enough time to really extract the color.
  3. Remove from the heat.
  4. Let cool.
  5. Stir in the remaining 1 tablespoon of white vinegar.
  6. Use to dye your Easter Eggs.

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Recipe:  Pink Deviled Eggs

Ingredients:

  • 1 recipe of Beet Dye
  • 8 perfectly hard-boiled eggs (we used 8 because our dish held 16 halves) recipe on Chez Us
  • 2 tablespoons mayonnaise
  • 2 teaspoons mustard
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon cayenne pepper
  • maldon salt
  • chives

How To:

  1. Peel your perfectly hard-boiled eggs.
  2. Using a paper towel, gently pat dry each egg.
  3. Submerge into the beet dye. Let sit for up to an hour; depending on how dark you want the eggs to be.
  4. Remove from the beet dye.
  5. Pat dry with paper towels.
  6. Cut the egg in half.
  7. Scoop out the yolk into a mixing bowl.
  8. Add all of the ingredients, except for the maldon salt.
  9. Mix well using a fork.
  10. Fill each half of the egg with the creamy mixture.
  11. Garnish with a little chive.
  12. Serve.
  13. Eat.

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