I’m old enough to have grown up with Easter egg hunts that were 80% dyed hard-boiled eggs. Even though I was a notoriously picky child, I liked hard-boiled eggs. But the vast quantities that resulted from Easter egg hunting daunted even me. Many a hard-boiled egg ended up in the garbage simply because, even with a family of 7, we just plain got sick of them. Mom, to her credit, would go beyond the plain version and into the magical territory of deviled eggs. But there were still masses of the little ovals to get through. Even Cool Hand Luke had a rough time downing 50 eggs. It seemed like my brother and I had raked in 50 apiece.
The candy/egg ratio has flipped; now, judging from the ready-made baskets I see in stores, you may not have any hard-boiled eggs at all. Should that be the case in your neck of the woods, I urge to boil up a batch. To my mind, deviled eggs represent the best possible way to use up the non-sugar portion of an Easter basket, particularly now that people have come to their senses and you don’t have to plow through a few dozen in a week. Additionally, deviled eggs are endlessly variable, as well as super easy. They make a great paleo lunch. Step by step instructions follow, or simply skip to the recipe if you desire exact ingredients and precise amounts.
Last year, I discovered the glorious practice of pickling the shelled eggs in a vinegar brine infused with a color-rich agent. Cooking Light provided this recipe for turmeric eggs, and Bon Appetit provided these visuals, which inspired the beet version. BA keeps the shells on, cracking them, for a beautiful effect.) Turmeric delivers a glorious acidic yellow. Beets create shocking pink to deep purple, depending how long you leave them in the brine. A little pureed spinach or carrot (separate, please) would give you, respectively, green or orange. I would have counseled to avoid a blue egg, because that’s just weird. But the BA one in the link above is quite beautiful in its marbled state. I’m thinking red cabbage might possibly produce a delicate purple. Experiment as you like. Do note that these eggs sat for day and a half in brine, and the dark color of the beet brine went deeper than the skin. Fine by me, but soak for the right amount of time for you.
To make a brine, simply use 1 part cider vinegar to 2 parts water; then add the coloring agent of your choice. Once you’ve cooled the eggs, just gently lower them into the prepared brine, which you’ve poured into a glass mason jar. Close up the jar, refrigerate it, and there you go. Do be forewarned that the longer the eggs sit in the brine, the tarter they’ll become. You get the color you need after just 2-4 hours, if you don’t want a heavy vinegar bite.
An hour or so before you want to eat your eggs, slice them lengthwise down the middle and scoop out the yolk into a bowl. The vinegar makes the whites sturdy, though not tough, just pleasantly toothy, and you can just pop the yolks out. If they’re stubborn, use a small spoon. As you can see, the back of the yolks on the beet eggs turned magenta…
…while the turmeric brine wasn’t nearly as aggressive.
For 4 yolks, use a tablespoon each of the mayo of your choice and something tart, like plain full-fat yogurt or sour cream. Or use 2 tablespoons of one or the other substance. You decide if you want a heaping tablespoon Add a spice that complements the color of the egg. For the turmeric ones, curry powder and cumin were naturals; if I’d had cilantro on head, I would have sprinkled it on top. Beets demanded that I steam one of the slices I’d used for pickling, then smash it and mix it in with eggs, adding horseradish, mustard, and dill, just like I would to a raw beet salad. Should you choose not to dye, mustard, paprika, chives, and parsley are classic additions.
That’s it. For best egg serving, those deviled egg plates are awesome, but honestly kinda silly because who, seriously, will use such a thing enough to justify the purchase price? So if you have one, great, but if you don’t, an egg carton works just swell.
Deviled Eggs: The Recipe