Naturally Dyed, Classically Deviled Eggs
Serves: 1 dozen
  • For Deviled Eggs
  • 6 hard boiled eggs
  • ¼ cup mayonnaise
  • 1 tsp yellow mustard
  • 1 tsp white vinegar
  • ⅛ tsp salt
  • paprika & chopped chives for topping, optional
  • For Purple & Blue Dye
  • 1 cup chopped red cabbage
  • 2 cups water
  • 1 tbsp white vinegar
  • 1 tsp salt
  • pinch of baking soda (for blue dye only)
  • For Yellow Dye
  • 2 tsp ground turmeric
  • 2 cups water
  • 1 tbsp white vinegar
  • 1 tsp salt
  1. For each color dye you will be making, combine 2 cups water, 1 tbsp vinegar, and 1 tsp salt in separate saucepans over medium heat. For purple dye, add 1 cup chopped cabbage. For blue dye, add a pinch of baking soda to cabbage mixture. For yellow dye, add 2 tsp ground turmeric. Note - If you want purple and blue dye, hold off on adding the baking soda until after cooking the dye, then equally divide the purple cabbage liquid into two separate containers and add pinch of baking soda to one.
  2. Let dye mixtures simmer 20 minutes, then remove from heat and strain any solids.
  3. Place peeled, hard boiled eggs in dyes and allow to soak 30 minutes to 1 hour.
  4. Remove eggs from dyes and pat dry with a paper towel.
  5. Slice eggs in half length-wise and remove yolks.
  6. Place egg yolks, mayonnaise, mustard, vinegar, and salt in a small bowl and mix together until yolks are mashed and mixture is smooth and creamy.
  7. Use a spoon or transfer yolk mixture to a plastic bag/piping bag. Fill egg white centers with yolk mixture. Garnish with paprika and/or chopped chives.
Recipe by Heart & Stove at