Rainbow Deviled Eggs Recipes

Steps:

• Peel hard-boiled eggs and slice in half lengthwise; place yolks in a bowl.
• In a separate bowl, mix turmeric and warm water; dip several hard-boiled egg white.
• In a bowl of beet juice, dip several hard-boiled egg whites.
• In a bowl of blueberry juice, dip several hard-boiled egg whites.
• In the bowl with hard-boiled yolks, add and mix mayonnaise and mustard; then add black pepper, salt; mix well.
• Separate the egg yolk mixture evenly into 2 bowls.
• In the first bowl, add turmeric and mix. In the second bowl, add beet juice; mix then add beet powder.
• Remove the newly-colored egg whites from the bowls.
• Pipe in the newly-colored egg yolks into their original home; mix and match the colors to your preference.
• Top with chopped red peppers, parsley, and scallion.

Steps:

• For yellow/classic deviled eggs: Put the eggs in a large saucepan in one layer with cold water to cover by 1 inch. Bring to a simmer and reduce heat to low. Cook at a bare simmer for 10 minutes, then immediately run under cold water to stop the cooking. When cool, peel the eggs and halve them lengthwise.
• Put the egg yolks in a bowl with the mayonnaise, pickle brine, mustard, sugar, hot sauce and 1/4 teaspoon salt. Mash with a fork until smooth. You should have a heaping cup of egg mixture; divide it into 6 portions.
• For yellow eggs: Stuff 4 egg whites with 1 portion of the yolk mixture and set aside.
• For red eggs: Mash 1 portion of the yolk mixture with the paprika and stuff into 4 egg whites. Coat the filling with the chopped red pepper.
• For orange eggs: Cook the baby carrots and saffron in a small saucepan with water to cover until tender. Drain, reserving the water, cool the carrots and chop. Fish the saffron threads from the water and add them along with the carrots to 1 portion of the yolk mixture. Mash well and stuff into 4 egg whites. Coat the filling with the shredded carrots.
• For green eggs: Mash 1 portion of the yolk mixture with the avocado, parsley and lime juice and stuff into 4 egg whites. Coat the filling with more parsley.
• For blue eggs: Stuff 4 egg whites with 1 portion of the yolk mixture. Coat the filling with the crushed chips.
• For purple eggs: Finely chop about 1 tablespoon of the cooked beet and mash with the remaining portion of the egg yolk mixture. Stuff the filling into the 4 remaining egg whites. Slice the remaining beet and use to top the eggs.

Steps:

• Let the eggs sit at room temperature for 45 minutes before plunging them in a pot with lukewarm water; bring the water to a boil. As soon as it does, cover, turn off the heat and let them sit for 20 minutes.
• Place the eggs in a bowl before chilling them in the fridge for 1 hour.
• When it's time to peel off the shells, roll each egg on the counter, putting enough pressure on to crack the shell before soaking them in cold water. In case you still have a hard time peeling them off, simply run some cold water between the shell and the outer membrane.
• Use a sharp knife and slice them, cleaning the blade between each egg. Drop the yolks into a bowl, scraping it out if needed, and mash the yolks very well into tiny pieces.
• Spoon a ¼ cup of the Russian dressing into the egg yolks and stir until well combined before adding more, a little at a time until desired mix is achieved.
• Transfer the filling into a piping bag using a 32 star tip and fill up the egg's cavities.
• Add a tiny amount of caviar on top of the filling. Garnish with a small sprig of dill in the filling at the top of each egg to give it that festive look.