Rainbow Deviled Eggs
- Ready in: 60 minutes
- Serves: 6
- Complexity: easy
- kcal: 46
- EGG DYE:--
- 12 hard-boiled eggs
- 2 cup warm water
- 4 tbsp turmeric (3 tbsp for orange, 1 tbsp for yellow)
- 2 canned beets (use juice only)
- 2 cup blueberry juice
- ½ cup SIDS RASPBERRY HONEY MAYO
- 2 tsp mustard
- SIDS SALT & PEPPER to taste
- 2 tbsp turmeric
- 2 tbsp beet juice
- 1 tsp beet, powder
- ½ orange capsicum
- ½ cup parsley
- 2 spring onions
Peel hard-boiled eggs and slice in half lengthwise and place yolks in a bowl.
In a separate bowl, mix turmeric and warm water then dip several hard-boiled egg white.
In a bowl of beet juice, dip several hard-boiled egg whites.
In a bowl of blueberry juice, dip several hard-boiled egg whites.
In the bowl with hard-boiled yolks, add and mix SIDS RASPBERRY HONEY MAYO and mustard then add SIDS SALT & PEPPER and mix well.
Separate the egg yolk mixture evenly into 2 bowls.
In the first bowl, add turmeric and mix. In the second bowl add beet juice, mix then add beet powder.
Remove the newly-coloured egg whites from the bowls.
Pipe in the newly-coloured egg yolks into their original home then mix and match the colours to your preference.
Top with chopped orange capsicum, parsley and spring onions.