Deviled colored eggs

Ingredients:

• 12 hard-boiled eggs, peeled and halved, yolks separated
• 2 teaspoons turmeric
• 3 tablespoons distilled white vinegar
• 1 small red beetroot, peeled and diced
• 1/4 head red cabbage, shredded
• 1/4 teaspoon of baking soda
• 1/3 cup mayonnaise
• 2 teaspoons mustard
• Special equipment: a pastry bag with a small round tip

Preparation:

1. In a medium saucepan, combine turmeric with 1.5 cups water. Bring to a boil over medium heat; simmer for 10 minutes. Remove from heat and stir in 1 tablespoon vinegar and 1/2 teaspoon salt. Let cool for 5 minutes, then transfer to a heatproof container.
2. In a medium saucepan, combine the beets with 1.5 cups of water. Bring to a boil over medium heat; simmer for 20 minutes. Remove from heat and stir in 1 tablespoon of vinegar and 0.5 teaspoon of salt. Let cool for 5 minutes, then strain into a heatproof container.
3. In a medium saucepan, combine the cabbage with 2.5 cups of water. Bring to a boil over medium heat; simmer for 20 minutes. Let cool for 5 minutes, then strain half of the liquid into a heatproof container and stir in the baking soda and 0.5 teaspoon of salt. Strain the remaining liquid into another heatproof container and stir in 0.5 teaspoon of salt.
4. Add 6 egg whites to each container and let them set until they reach the desired color (yellow, pink, lilac, or blue), up to 1 hour. Before serving, drain the liquid and place the egg whites on a paper towel-lined plate.
5. Meanwhile, place the yolks in a food processor. Add the mayonnaise, mustard, the remaining 1 tablespoon of vinegar, and 1/4 teaspoon of salt and process until smooth. Transfer the yolk mixture to a pastry bag fitted with a small round tip. Pipe a swirl into each colored egg white half.