Colored Deviled Eggs in a Leek Nest

For the eggs:
In a saucepan, place eggs in a single layer and fill with enough cold water to cover eggs. As soon as water boils, turn off heat and cover pan. Let eggs sit for 12–15 minutes. Drain hot water and immediately cool eggs under ice cold water. Peel carefully and set aside.

Wash and rinse saucepan and fill with clean hot tap water. Mix in ground turmeric, salt, and apple cider vinegar. Soak peeled hard-boiled eggs for 15 minutes or until they reach desired shade of yellow. Take eggs out of turmeric solution, let dry on a paper towel.

Halve eggs lengthwise and carefully remove yolks and place in a small bowl. Add mayonnaise, mustard, a dash of black pepper, a dash of dill, and mash everything together. Taste and add salt to taste.

Using a small spoon, scoop ¼ of yolk mixture into each egg white. Garnish with curled parsley and chopped carrot.

For the leek nests:
Cut off root and greenest leafy part of leek. Halve the rest of the leek lengthwise and cut into narrow strips (julienne). If you see more dirt once you cut the leek, rinse it again and dry with paper towel.

In a mixing bowl, mix flour and 1 teaspoon salt. Toss leek in the flour mixture.

Heat oil in a tall saucepan. The oil is ready when it starts smoking. Because leek fries quickly, fry it in small batches and reduce heat as you go to prevent burning leeks. Leeks will be cooked as soon as they lose white and green color but give them 10–15 seconds to turn light to medium brown to make sure they are crispy. Of course, you could leave some light green to make a more appealing nest.

Using a spider strainer, fish leeks out of the oil and dry on a paper towel. After all the leek is fried and drained, transfer to a clean mixing bowl and toss with remaining 1 teaspoon salt and black pepper.

Form nests on plates. One large leek makes up to four nests, each holding one whole egg or a deviled egg.