Since the St. Pete Pride parade and festival are just around the corner, I started racking my brain for a healthy yet vibrant party snack I could whip up before the celebrations. Deviled eggs have always been one of my summertime favorites, plus they are easy to prepare and chill ahead of time.
Carrots, sun-dried tomatoes, broccoli florets and beet hummus are among the ingredients. But I have one warning for you kitchen adventurers: Shave the raw beet last, keep the slices on a separate surface until you’re ready to plate your “pink” egg and wash your hands profusely before touching the other eggs. The beet’s juices stain, and once your eggs are tainted by the outspoken juices of a beet, they will never be glimmering white again. They’ll be forced to wear a splash of purple for the rest of their… well, yeah, you get the point. And if you’re in a time crunch, I recommend grabbing pre-hard-boiled eggs from your local grocer.
These colorful babies look phenomenal plated, and taste even better. With crunch contrasting a traditional deviled egg’s creamy filling, there’s no bad egg here.
Makes 6
Ingredients
3 hard-boiled eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
Salt and pepper, to taste
5 sun-dried tomatoes, cut into strips
3 broccoli florets
1 beet
1 carrot
4 blue corn tortilla chips
1 tablespoon beet hummus
Directions
Slice the hard-boiled eggs in half with a sharp knife. Scoop out the yolks and place them into a medium-size bowl. Set the egg whites aside.
Break apart and squish the egg yolks with a fork inside the bowl. Incorporate the mayonnaise, white vinegar and yellow mustard into the mixture, combining until fairly smooth. Add salt and pepper to taste.
Finely chop the sun-dried tomatoes and broccoli florets, and then shave the beets and carrots. Set aside. In a small bowl, crush the blue corn chips before setting aside.
Scoop the egg mixture back into the hollowed egg whites, leaving 1 shell empty. Place a dollop of beet hummus in the empty shell and top with shaved beets.
Sprinkle blue corn chips over a second egg, shaved carrots on a third, sun-dried tomatoes over a fourth and finish off the fifth with broccoli florets. Add just a squirt of yellow mustard to the sixth egg.
Assemble the eggs in “rainbow order” on a platter and serve.
This article appears in Jun 18-24, 2015.