Chef Lindsay Autry’s Tickled – Pink Easter Eggs

Have you dyed your Easter eggs yet? If you haven’t, please read
this innovative technique before you do anything else. 

Palm Beach Post Food Editor, Liz
Balmaseda, wrote a timely article featuring Chef Lindsay Autry who shared her jazzed-up version of colorful Easter-time deviled eggs. 
 

Chef Lindsay Autry’s Tickled-Pink Easter Eggs (Photo by Thomas Cordy, Palm Beach Post)

Chef Autry comes from a family that loves to serve deviled eggs as part
of their Easter tradition. Unlike most folks who dye the egg shell, Chef Autry
uses an easy process which dyes the egg white, once the egg has been properly
hard-cooked and peeled, that is.
It’s a most-intriguing Easter egg
presentation.

Sorry, no eggshell – cracking contests with this recipe!

Chef Lindsay Autry’s Tickled – Pink Easter Eggs     
Yield: 24
deviled egg halves

Ingredients:
12 whole eggs, boiled and peeled

For the pink “dye”
1 small beet, washed, peeled and sliced
3 bay leaves
3 cups water
½ cup apple cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt

Directions for making the natural dye:

   1. In a small
pot, combine the sliced beet, bay leaves, water, vinegar, sugar and salt.
   2. Bring mixture
to a boil, reduce to a simmer, and cook for 20 minutes. Let mixture cool
completely.
   3. Divide
mixture between two 1-quart mason jars or any large nonmetal container. Add the
whole boiled and peeled eggs to the liquid, and refrigerate for at least 3
hours. The longer the eggs stay in the liquid, the more color they will take
on.
   4. Carefully,
remove the eggs from the jars, discarding the liquid and beets. Cut eggs in
half, remove the yolks, and make your favorite deviled egg filling.
   5. Pipe the filling mixture into the Tickled
Pink egg halves.     
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