Beet Dyed Pink Deviled Eggs

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Once we became home-owners our weekends started to fill with projects.   There seem to be little projects in the middle of the big projects that need to be tended too, more often than not.  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 over the weekend and played with coloring eggs for the Easter weekend.  We didn’t want to use a chemical dye, so we opted to try out different vegetables as the dye.  Our favorite was these Beet Dyed Pink Deviled Eggs.

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 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?

The topic of dye turned into a discussion about how we both love deviled eggs.  Creamy.  Tart.  A little savory.  The playing began.  

While 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 it simmer on the stove for an hour, to extract all that gorgeous pink color.  

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, or even carrots.  The deviled part was simple, yolks, mayonnaise, red wine vinegar, and cayenne pepper for some spice.

Recipe:  Beet Dyed Pink Eggs

Ingredients:

6 beets, washed and scrubbed
water
2 tablespoons white or cider vinegar

How To:

Chop the beets into pieces.

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.

Remove from the heat.

Let cool.

Stir in the remaining 1 tablespoon of white vinegar.

Use to dye your hard-boiled eggs.

 

Recipe:  Beet Dyed 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 – 1 teaspoon cayenne pepper, depending on the heat you like
Maldon salt
chives, garnish

How To:

Peel your perfectly hard-boiled eggs.

Using a paper towel, gently pat dry each egg.

Submerge into the beet dye. Let sit for up to an hour; depending on how dark you want the eggs to be.

Remove from the beet dye.

Pat dry with paper towels.

Cut the egg in half.

Scoop out the yolk into a mixing bowl.

Add all of the ingredients, except for the Maldon salt.

Mix well using a fork.

Fill each half of the egg with the creamy mixture.

Garnish with a little chive.

Serve.

Eat.