Gabrielle Redner contributed this recipe to our Farm Food cookbook, writing “These eggs were first created for a grand-opening party at Slip Away Farm on Chappaquiddick. … They are a great party snack, and are especially fun to make with family and friends.
“This recipe takes two days. Day one is boiling and dyeing the eggs, which should take one hour or less. The eggs must sit in their dye overnight. Day two is making the fillings and filling the eggs. This process takes 1-2 hours. Read recipe through before starting for best results.”
- 1 dozen eggs—see Tip below
- 2 tsp. mustard
- 1 lemon
- 2/3 cup canola oil
- 2 medium beets, raw
- 2 Tbsp. and 1 tsp. turmeric powder
- 1/2 cup packed spinach, nasturtium leaves or other dark greens
Day 1: Boil, Peel, Cut and Dye Eggs
Bring a pot of water to a boil. Place 10 eggs in the boiling water and set a timer for 10 minutes. Keep the water at a gentle boil. In the meantime, fill a large bowl with ice and cold water. After 10 minutes, immediately place eggs in the ice bath to stop the cooking.
Tip: If you buy eggs from Morning Glory or another local farmer, they are going to be very fresh and harder to peel. Stick a clean safety pin or sewing needle into the rounded end of the eggshell before placing in boiling water. This will create an air pocket and make the fresh eggs easier to peel.
Dye for purple eggs: Peel the beets and chop them roughly. Place them in a blender with 2 cups of water and blend until the color is a rich fuchsia. Placing a colander over a bowl and lining the colander with cheesecloth or a coffee filter, strain the solids out of the dye and reserve them for the pink filling.
Dye for yellow eggs: Whisk or blend 2 Tbsp. turmeric powder with 2 cups of water.
Peel, cut and dye the eggs: Once cooled, peel eggs under gently running water. Slice them in half vertically. Scoop out the yolks and reserve in a separate container. Gently rinse away any lingering yolk from the whites. Place 7 boiled egg halves into each dye and place the other six halves in a separate container to remain white. Cover all four containers and refrigerate overnight.
Day 2: Make the Deviled Egg Filling, Fill the Eggs and Serve
For the mayonnaise: Crack two eggs and pour off the whites to save or discard. You will only need the yolks. Put them into a bowl. Add 2 tsp. mustard and the juice of half a lemon and whisk together, reserving the other half of the lemon. While whisking vigorously, slowly drizzle the canola oil into the yolk mixture. Use a squeeze bottle or measuring cup with a spout to add the oil in a slow, steady stream. Keep whisking as you pur, until the oil is fully incorporated and the mayonnaise has thickened. Taste, and season with salt according to your preference.
For the green filling: Place the greens in a blender. Add 1/4 cup of mayonnaise, 1/3 of the cooked egg yolks and a pinch of salt. Blend or process, scraping down the sides as necessary to keep the blades spinning. If the mixture needs thinning, add lemon juice one squeeze at a time. The mixture should be thick, like store-bought mayonnaise, and green. Little flecks of green leaves are fine. Using a spatula, transfer the filling to a plastic zip bag.
For the yellow filling: Rinse out blender. Add 1/4 cup mayonnaise, 1/3 of the cooked egg yolks, 1 tsp. turmeric powder and a pinch of salt. Blend and scrape down sides as necessary. Add lemon juice to flavor and thin. The mixture should be thick, smooth and deep yellow. Using a spatula, transfer the filling to another plastic zip bag.
For the pink filling: Rinse out blender. Add remaining mayonnaise and cooked egg yolks, as well as 1 Tbsp. of solid beet purée reserved from Day 1 and a pinch of salt. Blend, scraping the sides down as necessary. The mixture will be pink, and looser than the yellow and green fillings. Using a spatula, move the filling to a third zip bag.
To fill eggs: Line a cookie sheet with paper towels. Strain the purple eggs and place them cut side down on the lined cookie sheet to drain residual liquid. Strain the yellow eggs, giving them a quick rinse to wash off residual turmeric, and place cut side down on the lined cookie sheet. Place white eggs cut side up on the cookie sheet. Using a sharp knife, cut off about 1 centimeter from one corner of each zip bag. Turn the colored eggs right side up. If liquid remains in the center of egg, dry with a paper towel. Fill the eggs by squeezing the filling in each bag toward the cut corner, and then squeeze into the center of each egg until it fills the hole where the yolk once was. Mix and match colors as desired. Display and eat!
From the book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Photos by Alison Shaw.