Liberty Deviled Eggs
A refined, patriotic twist on a classic, these deviled eggs are crafted with symbolic intention and artistic flair.They feature vivid red and white egg halves topped with golden filling and a crumble of blue corn chips, beautifully echoing the American flag.Each bite offers a balance of color, flavor, and celebration — a culinary nod to unity, creativity, and national pride.
Ingredients
- 6 large eggs
- 1 medium cooked beet for dyeing 3 egg whites, optional
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp apple cider vinegar
- 1/4 tsp ground turmeric optional for golden hue
- Salt and pepper, to taste
- 1 tbsp finely chopped red onion optional
- Crushed blue corn tortilla chips, for topping
- Microgreens or parsley, for garnish
Instructions
- Boil the Eggs: Place eggs in a pot, cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10–12 minutes. Transfer to an ice bath, peel once cooled.
- Dye the Whites (Optional, for red halves): Slice cooked beet into a bowl with 1 cup hot water and a splash of vinegar. Submerge 3 peeled egg whites for 1–2 hours, until deep red. Pat dry.
- Prepare the Filling: Slice all eggs in half lengthwise. Scoop yolks into a bowl. Add mayo, mustard, vinegar, turmeric, salt, and pepper. Blend until smooth and creamy. Add chopped onion if desired.
- Assemble: Pipe or spoon the yolk mixture back into each egg white half.
- Finish with Flair: Sprinkle crushed blue corn chips over each egg. Garnish with microgreens or parsley.
