Palm Beach Post Food Editor, Liz Balmaseda, wrote a timely article featuring Chef Lindsay Autry who shared her jazzed-up version of colorful Easter-time deviled eggs.
Chef Autry comes from a family that loves to serve deviled eggs as part of their Easter tradition. Unlike most folks who dye the egg shell, Chef Autry uses an easy process which dyes the egg white, once the egg has been properly hard-cooked and peeled, that is.
It's a most-intriguing Easter egg presentation.
Sorry, no eggshell - cracking contests with this recipe!
Chef Lindsay Autry’s Tickled - Pink Easter Eggs
Yield: 24 deviled egg halves
12 whole eggs, boiled and peeled
For the pink “dye”:
1 small beet, washed, peeled and sliced
3 bay leaves
3 cups water
½ cup apple cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
Directions for making the natural dye:
1. In a small pot, combine the sliced beet, bay leaves, water, vinegar, sugar and salt.
2. Bring mixture to a boil, reduce to a simmer, and cook for 20 minutes. Let mixture cool completely.
3. Divide mixture between two 1-quart mason jars or any large nonmetal container. Add the whole boiled and peeled eggs to the liquid, and refrigerate for at least 3 hours. The longer the eggs stay in the liquid, the more color they will take on.
4. Carefully, remove the eggs from the jars, discarding the liquid and beets. Cut eggs in half, remove the yolks, and make your favorite deviled egg filling.
5. Pipe the filling mixture into the Tickled Pink egg halves.