Naturally Dyed Deviled Eggs
Ingredients
Pickling Liquids
-
1½
cup
water
-
½
cup
vinegar
-
1½
tablespoon
sugar
-
½
teaspoon
salt
-
1
whole
beet, ends trimmed and shredded
-
1
clove
garlic, peeled
-
5
whole
cloves
-
1
teaspoon
coriander seeds
-
1
leaf
bay leaf
-
1½
cup
water
-
½
cup
vinegar
-
1
teaspoon
turmeric powder
-
1
clove
garlic, peeled
-
3
whole
cardamom pods
-
3
whole
black peppercorns
-
1½
cup
water
-
½
cup
vinegar
-
½
head
shredded purple cabbage
-
1
leaf
bay leaf
-
1
teaspoon
mustard seeds
-
2
whole
green onions, sliced
Filling
-
⅓
cup
mayonnaise
-
1
teaspoon
yellow mustard
-
¼
teaspoon
Old Bay
-
as needed
minced fresh chives
Eggs
-
12
whole
boiled eggs, peeled
Instructions
- Prepare the beet pickling liquid by simmering the ingredients and transferring to a glass jar to cool.
- Repeat the process for the turmeric and cabbage pickling liquids.
- Add peeled hard-boiled eggs to each jar and refrigerate for at least 24 hours.
- When ready to serve, halve the eggs and push the yolks through a sieve into a bowl.
- Mix the yolks with mayonnaise, mustard, and Old Bay until smooth.
- Pipe the filling into the egg whites and garnish with chives.
Nutrition Facts (estimated)
Servings
12 eggs
Calories
74
Total fat
5g
Total carbohydrates
6g
Total protein
1g
Sodium
162mg
Cholesterol
3mg
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