Food & Cooking Recipes Appetizers Deviled Egg Recipes Dyed Deviled Eggs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Prep Time: 45 mins Total Time: 4 hrs 40 mins Yield: 24 For an intense pickled flavor, let the eggs cool slightly, then peel them before submerging themin the beet or turmeric mixture. Ingredients Beet Dye 4 small beets (14 ounces total), scrubbed and stems trimmed ¼ cup distilled white vinegar Turmeric Dye 3 pieces (2 inches each) fresh turmeric, peeled and finely grated (3 tablespoons) ¼ cup distilled white vinegar Eggs 12 large eggs, preferably farm-fresh ¾ cup mayonnaise, preferably homemade Kosher salt and freshly ground pepper 1 Chioggia beet (2 ½ ounces), scrubbed, peeled, and finely grate 1 piece (2 inches) fresh horseradish, peeled and finely grated ¾ teaspoon distilled white vinegar ½ cup Ramp Pesto Flaky sea salt, such as Maldon, for serving Directions Beet Dye:Bring beets and enough water to cover them by 2 inches (about 10 cups) to a boil in a medium saucepan. Reduce to a simmer; cook until beets are tender when pierced with the tip of a knife, about 45 minutes. Drain, discarding liquid and reserving beets. When cool enough to handle, rub skins off with a paper towel and discard. Coarsely chop beets and place in a large bowl; stir in 3 cups water and vinegar. Turmeric Dye:Meanwhile, bring turmeric and 6 cups water to a boil in a medium saucepan. Reduce to a simmer; cook until water is a bright, deep yellow, about 30 minutes. Strain into a large bowl; discard solids. Stir in vinegar; let cool completely. Eggs:Bring a large pot filled halfway with water to a boil. Using a slotted spoon, gently lower eggs into water. Reduce heat to a gentle simmer and cook 9 minutes. Use slotted spoon to remove eggs; transfer half to bowl of turmeric dye and other half to bowl of beet dye. Refrigerate until desired color is achieved, at least 15 minutes, and up to 3 hours for more saturated color. Remove eggs from dye with slotted spoon; refrigerate until ready to use. Peel and halve eggs length-wise; remove yolks and transfer to a bowl. Mash yolks with a fork; stir in mayonnaise and season with kosher salt and pepper. Spoon yolk mixture into whites. Combine grated beet and horseradish with vinegar and a pinch of kosher salt. Garnish filled eggs with beet mixture or ramp pesto, or both. Sprinkle with flaky salt and pepper; serve. Rate it Print