3 reasons I love Saint Mary Magdalene:
1. She’s my mother’s Confirmation saint (admittedly, she did it to shock the nuns at her school), and it seems totally fitting to begin posting recipes in honor of the woman who showed me that food can not only nourish the body, but the soul.
2. Saint Mary Magdalene is the patron of the diocese of Salt Lake City, my current home. I have really miss my mother since we’ve moved here in January, so connecting with her patron in Salt Lake has been a great source of comfort.
3. Seven demons were cast of this woman. SEVEN.
2 tips for this recipe:
1. If you have the extra time and the dye around, you can dye the color of the eggs to a red shade (yes, it’s past Easter, but it’s a fun tradition in the Eastern churches…and MM was the first to see Christ after His resurrection….plus, the amazing Kendra Tierney shared an amazing story of M.M. holding an egg that turned red while proclaiming the Resurrection).
2. You should be able to roll the eggs on a cutting board for the peeling to ease off, or, you can actually peel them in the ice water (the latter worked better for me).
Ingredients for 2-4 servings
1/4 cup mayonnaise or Greek yogurt
1 to 1.5 teaspoons yellow mustard (I prefer Dijon)
1 teaspoon chili flake sauce (or relish, if you prefer something milder)
1/4 teaspoon ground black pepper
salt to taste (somewhere between 1/4 and 1/2 teaspoon, depending on your liking)
Paprika, to garnish
For egg dye:
1/2 cup of water
1 tablespoon white vinegar
red food coloring, as needed
1. Place the eggs in a pot. Fill with cold water until the eggs are covered. Bring the pot to a boil, then cover, remove from heat. Don’t forget to remove from heat!
2. Let sit for about 10-12 minutes. In the meantime, mix the mayo, mustard, relish, salt, and pepper together. Set aside.
3. Transfer the eggs to a bowl of ice water for 5ish minutes. If you’re like me, and don’t have ice in your freezer all the time, putting a bag of frozen peas or that kind of substitute gets the job done.
4. Peel the eggs and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
5. Optional: to dye the egg whites, stir in about 10 drops of food coloring and 1 tablespoon vinegar to each cup until completely dissolved.
6. Add egg whites to cup and allow to sit until the desired color is reached. The longer the egg white is in the dye, the more bright the red color will be!
7. Mash in the egg yokes into the mixture and transfer to a bag to fill the egg whites/reds. I used a zip-top bag with a cut corner.
8. Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
Nota Bene: I made two different batches, ones cooked in the pot, the others steaming in an InstaPot. It seems like I had better luck with the InstaPot ones (less white stuck to the egg shell), so if anyone wants that recipe, I’ll add it here!
Saint Mary Magdalene, pray for us!