Onion Skin & Turmeric Easter Eggs Turned Into Deviled Eggs
Onion Skin & Turmeric Easter Eggs
Easter is just around the corner, so here is a fun, old-school way to decorate and eat eggs. Instead of using commercial, toxic colors, grab some onions, peel them, and use the skins as a natural coloring agent. If you want more than one color in your basket, you can use turmeric in the same way. A stenciled pattern is created by placing a small leaf on top of the egg, wrapping it in cheesecloth, and boiling. This recipe calls for cilantro leaves, but feel free to experiment with other thin leaves you find, such as clover or wild dandelion.
- Makes 12 colored eggs
- 12 eggs
- Fresh cilantro
- Kitchen twine or 12 rubber bands
- Skin from 5 large Spanish or sweet onions
- 2 tablespoons turmeric
- Cut the cheesecloth into 12 single-layer pieces, each large enough to completely wrap one egg. Cut 12 leaves from the cilantro stem.
- Place a cilantro leaf on top of an egg. Wrap the cheesecloth very tightly around the egg, and tie it up at the top with the kitchen twine or a rubber band. Repeat with the rest of the eggs.
- Place 6 eggs into a medium-size pot, add the onion skins, and cover with water. Bring to a boil, then cook for 8 minutes. Place the other 6 eggs into a different pot, and add the turmeric. Bring to a boil, and then cook for 8 minutes.
- Carefully remove the eggs from the water and let cool. Remove the cheesecloth and the cilantro leaves.
Once the colored eggs fulfill their decorating duty on Easter, turn them into Deviled Eggs the next day. It is a classic, satisfying finger food that is very easy to make.
- Makes 24 pieces
- 12 hard-boiled eggs
- 3 tablespoons cream cheese
- 2 tablespoons yellow mustard
- 1 tablespoon unsalted butter, softened
- 1 teaspoon lemon juice, freshly squeezed
- ¼ teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 teaspoon paprika (optional)
- Chives, cut into 2-inch pieces (optional)
- Peel the eggs, carefully slice them in half, and scoop out the egg yolks into a bowl. Set the egg white halves aside.
- Mash the egg yolks, cream cheese, mustard, butter, lemon juice, salt and black pepper together into a smooth paste.
- Divide the paste in half, and in a separate bowl, mix one half of the paste with the paprika (optional).
- Place the paste into a small plastic bag, cut off one corner, and fill each egg white half with the paste by slowly squeezing out the paste. Decorate with chive if using.