Pink deviled eggs

If it’s Easter, it must be deviled eggs!

Easter tradition is all about dyeing eggs. I remember when we were kids, my mom used to buy egg painting kits that had tiny tablets of different colours that you had to immerse in hot water. Besides the typical red, blue, green and yellow, there were hundreds of colour shades, one more artificial than the other. These were the early ’90s when technological improvements hit, and we were urged to forget the hundred-year-old traditions our grandparents, great-grandparents and their ancestors used. The natural way. Time has passed, and as nowadays we live based on a more conscious, go-back-to-the-roots, care about our health and environment way of life, tradition is gaining more and more weight. The case of Easter is not an exception either. So, instead of using chemical-based artificial paints, look around your natural habitat because nature has a solution for everything. Red cabbage, yellow and red onion skins, blueberry, turmeric or spinach leaves are only a few of the natural dyes you can use.

I guess the idea of eating deviled eggs at Easter has a very logical explanation. What the hack to do with all the painted eggs we’ve made for Easter, right? As my mom has always been a very practical woman in the kitchen and learnt from her mother not to throw out anything, she always prepared deviled eggs on the last day of Easter. I remember some of the eggs still had some blue or red shades even after peeling, which at that moment seemed funny. Now that I think about all the chemicals we ate, the smile is fading away. But, the idea of dyeing the egg whites had already been planted in my mind.

I thought, who said that only the eggshell can be dyed? Why not take it a step further and dye the edges of the boiled egg white? What a perfect canvas to play! The result is a visually more exciting yet 100% natural plate that will turn you into the star of the festive. Here is a fantastic recipe for another traditional Easter plate: deviled eggs with an extra kick.