2 tablespoons fresh spinach puree or very finely minced chives
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon smoked paprika
Fresh parsley or dill for garnish
Instructions
Place the eggs in a single layer in a saucepan and cover with water by at least an inch. Bring the water to a full boil, then remove from heat, cover with a lid, and let them sit for 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes to ensure they are easy to peel and the yolks remain bright.
Gently peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them into a medium mixing bowl. Set the empty egg white halves aside on a serving platter. Use a fork to mash the yolks until they are fine and crumbly, ensuring there are no large lumps left.
Add the mayonnaise, mustard, salt, and black pepper to the mashed yolks. Stir the mixture vigorously until it is smooth and creamy. If the mixture feels too dry, you can add an extra teaspoon of mayonnaise to reach your desired consistency.
Separate the yolk mixture into two equal portions in two different small bowls. In the first bowl, stir in the turmeric powder until the mixture turns a vibrant, shimmering gold. In the second bowl, fold in the spinach puree or finely minced chives until you achieve a rich, festive green color.
Spoon or pipe the gold mixture into half of the egg white cavities and the green mixture into the remaining halves. For a professional look, use a piping bag with a star tip. Lightly dust the gold eggs with smoked paprika and top the green eggs with a small sprig of fresh parsley or dill before serving.
