My daughter and I came up with these one day after a conversation about how deviled eggs were one of our favorite ways to eat eggs. We decided that since they were so great, variations to a favorite had to be made. After a quick look in the fridge, we decided to make a green deviled egg using lime and cilantro. Man! Were they yummy! Even my not-a-deviled-egg-fan husband enjoyed them. I think he’s a convert!
Peel the boiled eggs and slice in half lengthwise.
Remove the yolks to a small bowl or food processor. Using a food processor will create a creamier egg with more uniform color like that pictured, but mashing and mixing with a fork is just fine.
Add remaining ingredients and blend well until mixture is smooth.
Spoon or pipe into the cavities of the white halves.
Garnish with extra cilantro.
There is no need to use chemicals to dye your Easter Eggs. Dying your eggs with homemade vegetable dyes is an interesting, healthy, and fun way to enjoy this tradition with your family!
Hard boil your eggs, and allow them to cool completely. Make sure they are well dried before placing them into the dye baths.
Immerse the eggs in the coloring liquid to which you have added 2 Tablespoons of white vinegar (per quart of liquid) and put them into the refrigerator.
Go back from time to time and check on the color. When it is as you wish, then remove the eggs and discard the dye liquid. The longer they soak, the deeper the color.
After coloring, be sure to store your eggs in the refrigerator!
Onion Skin Dye Yellow to Gold
To make dye from yellow onion skins, place several skins in your pot of water. Boil them for a little while and allow the mixture to cool with the skins in the water. Then drain off the water to use for the actually dyeing. Add the vinegar. Put the skins in your compost. Soak your hard-boiled eggs in this dye bath and depending on how many eggs you use and how concentrated the dye bath is, you can get warm tones that range from gold to a lovely terra cotta.
Cranberry Dye Light Blue
To use fresh cranberries, boil 4 cups cranberries in 2 cups cold water until the berries burst. Let them cool. Drain and save the liquid. Add the vinegar. For a light blue, soak only a short time. If the eggs stay in very long, they will become dark gray in color.
Turmeric Yellow Dye
In a quart of water, simmer 1/4 cup of ground turmeric. Cool. Strain, add the vinegar and proceed.
Red Cabbage Blue
About 3/4 of a head of red cabbage chopped up will make a lovely blue. Again, cook for a while, cool in liquid, strain, add the vinegar and then dye your eggs.
This simple, yet rich quiche is wonderful hot, or you can cut into small squares and serve it cold as a wonderful, high-protein finger food. Great to bring to a holiday party!
Turn oven to 350, place butter in 9×13 dish and put in the oven to melt as it preheats.
Whisk together eggs with remaining ingredients.
When butter is melted, pour into batter, whisking constantly so it won’t harden. Pour into pan and bake at 350 for about 30 minutes.
Great for breakfast, brunch, lunch or even dinner, this dish is a winner. It reheats well, so you can make it on the weekend and then it’s ready to eat throughout the week. Reheat in toaster oven or at 350 in oven for about 10 minutes.
In large sauté pan over medium high heat, crisp bacon. Remove finished strips, crumble and set aside and brown shallot or onion in bacon drippings until soft. Add swiss chard pieces. Stir to coat leaves with drippings. Season with salt, pepper, and a dash of nutmeg. Cook until greens are wilted, about 4-5 minutes. Grate fresh garlic over chard, stir and remove from heat. Let sit in hot pan for 2-3 minutes to mellow garlic.
In a separate bowl, crack and beat eggs, season with salt, pepper and nutmeg. Add milk or cream and mix well. Stir in 1 cup of the cheese, reserving ½ cup.
Two ways to prepare this:
If you have just made the swiss chard with bacon and garlic and used an oven-safe pan, then pour the egg/milk mixture over the hot chard, stir quickly, top with cheese and place pan in oven for about 20 minutes or until set. This is a frittata.
If you have made the chard at another time and it’s cooled (or leftover), mix chard into egg mixture and pour into a greased glass baking dish. Bake at 350 for around 25 minutes or until set. This would basically be a crustless quiche.
A basic egg salad you’ll make again and again!
Stir all ingredients lightly. Serve as a sandwich, a side, or atop a salad.
Deviled eggs are one of the finest make-ahead foods you can find. Refrigerated in an airtight container, they will last 5-7 days. Add them to your composed salad plates, lunch boxes; use them as a nutritious snack or as a party platter.
Slice each egg in half and carefully remove the yolks to a bowl. If one or more of the whites falls apart, simply toss it in with the yolks for mashing. No one will be the wiser!
Arrange the whites on a platter or in the storage container of your choice. It’s best to start out with a container that requires the whites to be touching. That way, they won’t slide around and get messy when you move the container in and out of the refrigerator.
Mash the yolks. I like to use a pastry blender for this — it is quick and efficient.
Make a well in the mashed egg yolks to receive the wet ingredients.
Into that well place the mayonnaise, mustard and Tamari sauce. Mix them together before incorporating into the larger mass of yolks.
Mix all well.
Taste. You are checking for flavor and texture. You may want more liquid. If so, add yogurt or milk. You may want more salt or mustard. Add sparingly and taste. You can always add more, so don’t rush the process.
Spoon the yolk mixture into the white shells and garnish with a sprinkling of paprika.
Refrigerate.