Easter time is a time for eggs and a time for eggs is, Easter Time!
Ingredients
12 large white or brown eggs, range free is best
¾ cup mayonnaise
1-2 tablespoons Dijon or yellow mustard
1-2 teaspoons white vinegar
½ teaspoon paprika
¼ teaspoon cayenne pepper
3-4 twigs French thyme, garden fresh
Salt and pepper to taste
1 jar cut beets in vinaigrette, Trader Joe’s
Hippity Hop here’s how we did it!
In a large pot, fill ½ way with lukewarm water. Gently place the eggs in pot. Bring to a boil about 15-18 minutes and remove from heat. Drain hot water and fill with cold water adding ice cubes. This process is often called an, ice bath. Let the hard-boiled eggs cool completely before removing the shells. Dunking the egg in cold water, often helps with the shell removal.
Using a sharp knife, halve eggs lengthwise and remove yolks. Set the yolks aside in a medium bowl. I clean my knife with a towel after each cut of an egg. I find this helps with achieving a clean cut egg white.
Fill a small shallow bowl with the vinaigrette beet juice, carefully placing whites in bowl. Let the whites soak for about an hour. Remember to turn over a few times, so that the juices dye all of the egg. I used beet juice as a safer alternative to food coloring. Don’t forget to wear an apron as you don’t want to stain your clothes.
Mash the yolks with a potato masher or fork. Mix the mayonnaise, mustard, white vinegar, paprika, cayenne pepper, salt and pepper. Mix all these ingredients well.
Because Isabella and I are big on presentation, we used a Wilton cake icing tool. You can also use a pastry bag. Fill the tool with the yolk mix and slowly pipe into egg whites. Garnish with fresh french thyme leaves and paprika.
Deviled eggs on Easter is a family tradition that has been carried on for generations. I’m happy to teach my daughter Isabella, and she was fascinated by the dying process. It was a great learning experience for all!
Happy cooking friends and enjoy!
With Love and Peace in my Heart,
G-