It’s spring break, the sun is shining, and the Good Humor man is probably grinding down the street in your neighborhood, pumping repetitive tunes and reeling in small-footed crowds like the pied piper of the greater Metropolitan.
With Easter right around the corner, the stores are also full of candies ironically meant to celebrate eternal life. Warm weather often leads to a temptation to indulge in sweet treats, artificially flavored and awash in mysterious dye #whatever.
Since kids are pumped with enough refined sugar in their daily lives, our springtime classes offer an alternative savory treat: Deviled eggs, which you have the option of dying with some naturally derived ingredients found in the kitchen cupboard. Our lineup included beets, turmeric, onion skins, and black beans (which produced a delicate shade of purple.) Simple mix the desired dye medium with a little bit of vinegar, dilute with water, and let sit for a few hours or overnight.
Deviled eggs make the perfect snack for small hands. They won’t go amiss as an hors d’ouevres for adults either.
½ cup plus 2 tablespoons plain greek yogurt
1 ½ teaspoon mustard
1 ½ teaspoon white vinegar
1 ½ teaspoon finely chopped chives
¼ teaspoon white pepper
salt and pepper to taste
paprika for garnish
- Before class, give the eggs an 8 minute boil and then bring them, cooled, for the kids to peel and mix up the filling.
- Shell and slice the eggs in half lengthwise. Remove yolks and add to a bowl. Arrange egg whites on a plate, cut side up.
- Mix together yolks and the other ingredients until creamy. Scoop or pipe yolk mixture into whites. Garnish with a sprinkle of paprika.