Saffron Tinted Deviled Eggs

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IMG_0433What a beautiful weekend this turned out to be! Sunny and full of color, blue skies and fluffy soft clouds, just what a spring weekend should look like. One as crazy as me would of course, spend this beautiful weekend mostly cooking, and on Sunday I was happy to share the fruits of my cooking with good friends. Among other things, I made deviled eggs, of course I made them my way. Full of color and just a touch of spice, and well the kind of dish that seems to disappear fairly quickly!

Spring and eggs have a lot in common, as this is indeed the time of the year when a lot of fresh eggs are available in farms and farm markets. In fact, for the weekend I had picked up a bunch from here. If you are looking for ways to use up some of those excess Easter eggs, you can start with this dish that I had shared with you last year this time.

And, of course there are these simple, fragrant and delightful deviled eggs that I made earlier today. The highlight of these deviled eggs are surprisingly the saffron tinting which was a total experiment. The add a delicate color and exotic fragrance that takes these eggs to a very different level.

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Saffron Tinted Deviled Eggs

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

A colorful lightly spiced take on devilled eggs

Ingredients

    For the eggs
  • 1 dozen eggs
  • 1 teaspoon saffron strands
  • 2 tablespoon oil
  • 1 red onion, thinly sliced
  • 1 tablespoon white wine or mirin
  • ½ teaspoon ground cumin
  • 1/3 cup mayonnaise
  • 2 tablespoons mustard
  • 2 tablespoons minced dill
  • ½ teaspoon salt or to taste
  • 1 tablespoon sriracha sauce
  • To garnish
  • Sliced almonds
  • Extra chopped dill
  • Smoked Paprika

Instructions

  1. Hard boil the eggs and carefully shell the eggs.
  2. In a large mix bowl place the eggs with enough water to cover the eggs and add in the saffron strands. Note, if you are in a hurry and are not interested in colored eggs you can skip this step.
  3. Let the eggs rest for at least 1 hour or longer. The saffron should dissolve and color the eggs a nice golden orange color.
  4. While these are soaking heat the oil and add the red onion and cook for about 5 minutes, add in the mirin or white wine and continue cooking until the onions are golden and soft.
  5. Remove the eggs, and carefully cut then into half and remove the egg yolk in a mixing bowl and place the egg white back into the saffron water (this streaks the upper cut halves).
  6. Mix the yolks with the onions, cumin, mayonnaise, mustard, minced dill, salt and sriracha and mash until nice and smooth.
  7. Remove the whites and fill with the prepared mixture and arrange on a plate.
  8. Garnish with the dill and the sliced almonds.
  9. Sprinkle with the paprika and enjoy.
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Saffron Tinted Devilled Eggs

Serves 10-12

Ingredients

1 dozen eggs

1 teaspoon saffron strands

2 tablespoon oil

1 red onion, thinly sliced

1 tablespoon white wine or mirin

½ teaspoon ground cumin

1/3 cup mayonnaise

2 tablespoons mustard

2 tablespoons minced dill

½ teaspoon salt or to taste

1 tablespoon sriracha sauce

To garnish

Sliced almonds

Extra chopped dill

Smoked Paprika

Method of Preparation

  1. Hard boil the eggs and carefully shell the eggs.
  2. In a large mix bowl place the eggs with enough water to cover the eggs and add in the saffron strands. Note, if you are in a hurry and are not interested in colored eggs you can skip this step.
  3. Let the eggs rest for at least 1 hour or longer. The saffron should dissolve and color the eggs a nice golden orange color.
  4. While these are soaking heat the oil and add the red onion and cook for about 5 minutes, add in the mirin or white wine and continue cooking until the onions are golden and soft.
  5. Remove the eggs, and carefully cut then into half and remove the egg yolk in a mixing bowl and place the egg white back into the saffron water (this streaks the upper cut halves).
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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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