Turmeric colored deviled eggs are dyed for deep yellow color on the outside while the inside stays sharp white. They are stuffed with a garlicky paste and served in a fried leek nest! Trust me, this will be a star of your Easter brunch!
Turmeric Colored Deviled Eggs are Possible!
Colored deviled eggs sounded like a silly idea but not a surprising one if you know that I just love eggs. Some of my favorite egg recipes include 5-minute scrambled eggs for a crowd and perfect breakfast eggs.
So, here just anther way to make a fun egg recipe. Since I already use natural colors to dye my Easter eggs – such as onion skin, beets, red cabbage, spinach, turmeric, etc. – I figured that I could at least give this idea a try. If you think about it, coloring deviled eggs should be even easier than coloring whole eggs and guess what? It is!
Using organic turmeric to color eggs is my favorite natural technique because turmeric gives eggs such a beautiful yellow color and it the least messy of all other natural techniques (think bloody beets!). So, I gave it a try and it actually worked really well.
How To Dye Deviled Eggs
It’s really simple, all you need to do is hard boil and peel your eggs, then soak them in a turmeric mixture until you obtain your desired shade of yellow. Once you halve the egg, you get the beautiful effect of bright yellow on the outside with a sharp white inside.
Of course, you could try other colors such as onion skin for a deep brown color, or beets for purple, but personally, I think yellow fits the fresh Spring theme best, especially when paired with green and orange on a dish.
Fried Leek Nests
Since you’re already making these special colored deviled eggs, of course it’s only appropriate that you present them in a nest! Making edible nests out of fried leeks is super easy and very quick. Leeks in this recipe are primarily the garnish but they do taste good, especially if you have a nice yogurt sauce to dip them in.
Turmeric Colored Deviled Eggs in a Leek Nest
Turmeric colored deviled eggs are dyed for deep yellow color on the outside while the inside stays sharp white. They are stuffed with a garlicky paste and served in a fried leek nest! Trust me, this will be a star of your Easter brunch.
- 2 large eggs
- 1 tsp ground turmeric
- 1 tsp salt
- 1 tsp apple cider vinegar
- 2 tbsp garlic mayo
- 1 tsp Dijon mustard
- dash of black pepper
- dash of dill
- 1 small carrot for garnish boiled or pickled
- curled parsley for garnish
For leek nests:
- ½ cup almond or coconut flour
- 1 cup lard beef tallow, or duck fat
- 2 tsp salt
- ½ tsp black pepper
- 1 large leek
Colored Deviled Eggs:
In a saucepan, place the eggs in a single layer and fill with enough cold water to cover the eggs. As soon as the water boils, turn off the heat and cover the pan. Let eggs sit for 12-15 minutes. Drain hot water and immediately cool the eggs under ice cold water. Peel carefully and set aside.
Fill a saucepan with very hot tap water. Mix in ground turmeric, 1 tsp salt, and apple cider vinegar. Soak peeled hard boiled eggs for 15 minutes or until you reach desired shade of yellow.
Take the eggs out of the turmeric solution, let dry on a paper towel.
Halve eggs lengthwise and carefully remove yolks and place them in a small bowl. Add mayonnaise, mustard, a dash of black pepper, a dash of dill, and mash everything together. Taste and add salt to your personal taste.
Using a small spoon, scoop ¼ of yolk mixture into each egg white. Garnish with curled parsley and chopped carrot. Repeat with the rest of eggs.
Cut off the leek root and greenest leafy part. Halve the rest of the leek lengthwise and cut it into narrow strips. If you see more dirt once you cut the leek, rinse it again and dry well with paper towels.
In a large bowl, mix flour and 1 tsp salt. Toss the leek in the flour mixture.
Heat the fat in a tall saucepan. The fat is ready when it starts smoking. Because the leek fries quickly, fry it in small batches and reduce the heat as you go to prevent burning leeks. Leeks will be cooked as soon as they loose white and green color but give them 10 to 15 seconds to turn light to medium brown to make sure they are crispy. Of course, you could leave some light green to make a more appealing nest.
Using a spider strainer, fish the leeks out of the oil and dry on a paper towel. After all the leek is fried and drained, transfer to a clean mixing bowl and toss with 1 tsp salt and black pepper.
Form leek nests on plates. One large leek makes up to four nests, each holding one whole egg or a deviled egg.
Fry leeks in small batches and gradually lower the heat with each batch as you go to prevent the leeks from burning and becoming bitter.