Co-owner, chef and all around rockstar, Sarah Arel, is always coming up with healthy and delicious meals for her company Chefmade. Her clients can purchase ready-made gourmet meals made with wholesome local ingredients and serve them in style.
When tasked with a special seasonal recipe for our Womanista Easter Brunch Menu, Arel came up with this festive and flavor-packed deviled eggs dish that doubles as an interactive activity and the loveliest tablescape addition.
Ingredients (makes 24 deviled egg halves)
- 12 hard boiled eggs
- 2 cups beet juice
- 2 tablespoons dried turmeric whisked into 2 cups water
- ½ teaspoon celery seed
- ¼ teaspoon fine grain sea salt
- ¼ cup plain, full fat greek yogurt
- 2 tablespoons minced chives plus more to garnish
- 1 tablespoon minced tarragon
- Edible flowers, to garnish (can be found in most grocery stores, with the packs of herbs)
Dye Your Eggs
Immerse your eggs in the beet or turmeric juice. The beet juice only takes a few minutes to work, the turmeric takes about an hour. If you would like your eggs to be half of each color you can use little cups or shot glasses to dye one end of the egg, and then flip the egg over into a cup of the other color of dye. To create a marble effect gently crack the egg shell all over by tapping it on a hard surface Then immerse it into the dye with the peel still on. After a bit of time has passed (15 minutes for beet, 1 hour for turmeric) remove the egg from the dye and peel it.
Rinse off any extra dye from your eggs and pat dry with a paper towel. Slice each egg in half and scoop out the yolk into a small bowl. Add the celery seed, sea salt, and greek yogurt to the egg yolks and mash together with a fork. You want the yolks to be nice and light, so keep mashing with your fork until you get a smooth, creamy texture. Stir in the chives and tarragon until combined, then taste and adjust seasonings if needed.
Filling the Eggs
Scoop out little balls of the yolk with a spoon and stuff your egg whites. Garnish eggs with chives and edible flowers.