April arrived in true Vermont style: with a blizzard. Luckily, we live in a state where friends and neighbors revel in the snow. We all enjoyed one more dose of sledding, skiing, snowshoeing, and snowball fights followed by a cozy night by the fire.
One week later, temperatures climbed past 75 degrees, we enjoyed the first blooms in our garden, and planted peas and spinach. Ahhhh, April in VT. After enjoying these mild days, I need to remind myself that a few more dramatic swings are likely before the weather turns truly springy.
With Easter right around the corner, I’m getting ready to do another batch of naturally died deviled eggs. Everyone’s backyard chickens increase production as the days grow longer, so there are always plenty of delicious eggs to play with at this time of year. After hard boiling them and removing the shells, I’ll soak a few eggs in each of the following solutions:
-Yellow: Boil water and add 1T turmeric. After solution has cooled, add a splash of apple cider vinegar and a dash of salt.
-Blue: Boil water and add 1/4 cup elderberries and 1 teaspoon baking soda. (If adding apple cider vinegar and a dash of salt, do so slowly to avoid volcanoes 🙂
-Red: Boil water and add three slices of beet. After solution has cooled, add a splash of apple cider vinegar and a dash of salt.
-Green, orange, purple…?: This year I’ll be experimenting with combining the brines above to see what other colors are possible.
After they’ve soaked several hours (or longer), I’ll slice my eggs in half and devil them. Mix egg yolks, mustard, mayonnaise, lemon juice, finely diced red onions, salt, black pepper and relish to taste. Mix until creamy and spoon filling into egg whites.
Happy Easter, Happy Passover, Happy Spring!