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1
For the eggs: In a saucepan, place eggs in a single layer and fill with enough cold water to cover eggs.
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2
As soon as water boils, turn off heat and cover pan.
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3
Let eggs sit for 1215 minutes.
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4
Drain hot water and immediately cool eggs under ice cold water.
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5
Peel carefully and set aside.
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6
Wash and rinse saucepan and fill with clean hot tap water.
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7
Mix in ground turmeric, salt, and apple cider vinegar.
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8
Soak peeled hard-boiled eggs for 15 minutes or until they reach desired shade of yellow.
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9
Take eggs out of turmeric solution, let dry on a paper towel.
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10
Halve eggs lengthwise and carefully remove yolks and place in a small bowl.
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11
Add mayonnaise, mustard, a dash of black pepper, a dash of dill, and mash everything together.
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12
Taste and add salt to taste.
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13
Using a small spoon, scoop 1/4 of yolk mixture into each egg white.
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14
Garnish with curled parsley and chopped carrot.
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15
For the leek nests: Cut off root and greenest leafy part of leek.
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16
Halve the rest of the leek lengthwise and cut into narrow strips (julienne).
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17
If you see more dirt once you cut the leek, rinse it again and dry with paper towel.
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18
In a mixing bowl, mix flour and 1 teaspoon salt.
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19
Toss leek in the flour mixture.
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20
Heat oil in a tall saucepan.
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21
The oil is ready when it starts smoking.
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22
Because leek fries quickly, fry it in small batches and reduce heat as you go to prevent burning leeks.
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23
Leeks will be cooked as soon as they lose white and green color but give them 1015 seconds to turn light to medium brown to make sure they are crispy.
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24
Of course, you could leave some light green to make a more appealing nest.
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25
Using a spider strainer, fish leeks out of the oil and dry on a paper towel.
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26
After all the leek is fried and drained, transfer to a clean mixing bowl and toss with remaining 1 teaspoon salt and black pepper.
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27
Form nests on plates.
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28
One large leek makes up to four nests, each holding one whole egg or a deviled egg.
