DEVILED EASTER EGGS
When I realized that this year's Easter brunch was pot luck, my first thought was "Oh shit." This was a crazy week for me, and I had no idea how I was going to pull together something special enough for Easter, but that still traveled well and felt like brunch.
After a quick brainstorm, I came up with these Deviled Easter Eggs. The instructions you see here are the detailed, dot-every-I-and-cross-every-T version. But truth be told, I also tried them without simmering and straining the cabbage. While the color was less intense, the eggs still came out fine. So if you're making your dyes after your kids go to bed when all you want to do is watch some trash TV and hit the hay, then don't simmer the cabbage. Just nuke some water in the microwave, pour it over the ingredients, drop in your eggs, and let it do its thing.
Which brings me to dying times. The eggs you see here were left in the dye for about 90 minutes. If you don't mind brighter eggs with more of the color radiating toward the yolk, then leave them in for longer. I plan on hard boiling the eggs while we eat dinner Saturday night, then peeling them and leaving them in the dye overnight. All I'll have to do is slice and fill them Sunday morning, which will take very little time because my three-ingredient filling is so simple. I used Siggi's 2 percent Plain Icelandic Yogurt, but any plain, strained yogurt will do provided that it has at least 2% milk fat. (I do not, however, recommend filling the eggs the night before. The colors seem to fade with storage, so it's best to leave them in the dye until right before you plan to serve.)
I'll probably stick to paprika and fresh herbs for the toppings because I'm cooking for a crowd, but if I was making them just for the family I'd probably top them with crumbled bacon, minced pepperoncini, or even guacamole. Go wild with the toppings when you make these! And be sure to tag me in your Insta pics!