The beloved tradition of dying and deviling eggs as an Easter holiday activity is given a majorly chic and delicious update with this Kyoord deviled egg recipe. Coloring half the hard-boiled eggs with the vibrant pigments natural to beets creates a stunning display for your holiday spread.
If your'e planning to dye eggs with your family this year, avoid the scary synthetics often used in store-bought kits and opt for nature's most colorful vegetables and spices to impart elegant hues on the shells, just like the beet used in this recipe to make the whites in our recipe magnificently magenta. Turmeric creates glowing gold tones, purple cabbage imparts a variety of violet and blue hues, while onion skins (yes, just another use for those kitchen scraps!) turn shells a warm terra-cotta tint. There are endless colors to explore, and many are waiting for you to get creative with right inside your kitchen.
Our elevated take on Grandma's classic recipe uses Limor's homemade Aioli. But before you worry about how much time it may add to take on this additional (game-changing) step to the process, we'll let you in on a little secret: this aioli? Takes us less than 5 minutes to make. Yep-- just 5 minutes is all it takes to create a restaurant worthy, all-purpose sauce that you'll want to incorporate into more than just your deviled eggs this year.
We found that we needed only 3/4 of the batch of aioli this recipe makes for the deviled eggs, meaning you'll have leftovers to spread over anything your heart desires. But we'll leave it up to you to decide how much you need, as you may opt to use it all for the 12 deviled eggs (we don't blame you).
Deviled Eggs with 5-Minute Aioli
Grandma's classic recipe gets hipper, healthier, and happier with our modern spin on deviled eggs. Evoke the colors of the season with beets and create vibrant pink bases for a delectable yolk and aioli filling.
1 raw beet
12 hard-boiled eggs, peeled
1.5 tablespoons Dijon mustard
5-Minute Aioli (3/4 of the recipe included)
Extra Salt and pepper to taste
Salmon roe and dill for garnish
1 raw egg at room temperature
1 tsp Dijon mustard
1/2 tsp minced garlic
1 tbsp apple cider vinegar
1/2 tsp salt
3/4 cup + 2 tbsp kyoord olive oil
To color half of the eggs magenta
Cut one unpeeled beet into quarters, place in a small sauce pan, and cover with water. Bring to a boil and simmer for 15 minutes.
Place 6 of the peeled, hardboiled eggs in a lidded container, cover with beets water (later peel and use the cooked beets for a salad). Make sure eggs are submerged in the purple liquid.
Refrigerate for at least 30 minutes up to 6 hours.
When ready to make the deviled eggs remove the eggs and briefly rinse and drain them.
To make the Aioli
Place all ingredients in a tall narrow jar that fits an immersion blender
Insert immersion blender to bottom (all olive oil should be floating on top) and start blending.
When the aioli starts to emulsify, work the blender wand up and down to incorporate all of the oil. Total blending should take less than 1 minute. Do not over bland.
To assemble the deviled eggs
Cut all eggs in half lengthwise. Carefully scoop out the yolks into a medium mixing bowl and set the halves aside on a platter.
Using a fork, mash the yolks until smooth. Add about ¾ of the aioli, and the remaining mustard to the cooked yolks, and mix together till smooth. Season with salt and pepper. (If needed, use the rest of the aioli, or if not, keep for other use).
Fill each egg halve with a heaping spoonful of the yolk-aioli mixture.
Garnish with dill and salmon roe if desired.