Naturally Dyed, Classically Deviled Eggs
Naturally Dyed, Classically Deviled Eggs are a pretty addition to your spring holiday spread! Hard boiled eggs are colored pastel with natural, plant-derived, DIY “dye”, then deviled using the easiest, most classic 4 ingredient recipe!
Whether you want to add a pretty plate of Naturally Dyed, Classically Deviled Eggs to your spring holiday table or will be needing a use for extra hard-boiled eggs post-Easter, this recipe is for you. Everyone needs a classic deviled egg recipe in their arsenal and this one is as classic as it comes! And super easy, with only 4 ingredients (not counting salt or garnish).
First up – the dye. If you’d like to skip ahead to the recipe, go right ahead. But for those of you wanting a fun little DIY spring project, we’re making our own natural egg dye!
We’ve got purple & blue dye derived from the always beautiful red cabbage (see one of my favorite uses for this underutilized cruciferous veggie here) and a golden yellow dye derived from ground turmeric. You an also create a reddish/pink color using red beets, but I didn’t happen to have any on hand this time around.
Kinda pretty, huh? And so cool knowing these dyes are all natural and plant derived. This would be a great project for little kitchen helpers (not the furry kind that reside in my house).
Ah, now to the deviling.
There’s nothing fussy going on here – no pickles, relish, or crazy add-ins like bacon or cheese. Bacon and cheese are delicious, but in my humble opinion, so unnecessary here. When deviled eggs include pickle relish, all I can taste is…well, pickle relish. Why mess with a classic?
Pastels are pretty for Easter and spring, but the rest of the year, I skip the dye when I make Deviled Eggs. I make Deviled Eggs for basically every summer holiday and/or barbecue. Bring deviled eggs to one barbecue and you’ll be expected to bring them forever. Or something like that.
Dyeing does a bit of require extra time and involves more dirty dishes, so if you’d like, skip right to the deviling part! You’ll still end up with the perfect, classic deviled egg.
- For Deviled Eggs
- 6 hard boiled eggs
- 1/4 cup mayonnaise
- 1 tsp yellow mustard
- 1 tsp white vinegar
- 1/8 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
- 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.
- Let dye mixtures simmer 20 minutes, then remove from heat and strain any solids.
- Place peeled, hard boiled eggs in dyes and allow to soak 30 minutes to 1 hour.
- Remove eggs from dyes and pat dry with a paper towel.
- Slice eggs in half length-wise and remove yolks.
- 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.
- 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.
