Give your deviled eggs an upgrade for festive and colorful addition to your spring or Easter menu using natural dyes. You’ll also find the best method to cook hard boiled eggs that are easy to peel every time!
Easter is just a week away and our Easter Sunday lunch wouldn’t be complete without some deviled eggs.
These naturally dyed deviled are a festive and colorful twist on the classic
deviled egg for your Spring or Easter celebrations!
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The deviled egg whites are naturally dyed without artificial coloring or food dyes.
Here are the ingredients you’ll need. . .
1/4 head of red (sometimes called purple) cabbage -> blue eggs
1 can beets -> pink eggs
2 teaspoons turmeric -> yellow eggs
You’ll also need some white vinegar, baking soda, kosher salt and hard boiled eggs.
You’ll find the best method for easy to peel hard boiled eggs below.
For pink egg whites:
Combine a can of beets, (including the liquid) with 1 1/2 cups water in a medium pot.
Bring to a simmer over medium heat; gently simmer for 20 minutes.
Remove from the heat, strain into a heatproof container.
Stir in 1 tablespoon white vinegar and 1/2 teaspoon salt; let cool for 5 minutes.
For blue egg whites:
Combine chopped cabbage with 1 1/2 cups water in a medium pot.
Bring to a simmer over medium heat; gently simmer for 20 minutes.
Strain into a heatproof container and stir in 1/4 teaspoon baking soda and 1/2 teaspoon salt.
Let cool for 5 minutes.
For yellow egg whites:
Combine 2 teaspoons turmeric with 1 1/2 cups water in a medium pot.
Bring to a simmer over medium heat; gently simmer for 10 minutes.
Remove from the heat and stir in 1 tablespoon vinegar and 1/2 teaspoon salt.
Let cool for 5 minutes, then transfer to a heatproof container.
Add egg whites to containers of dye and let soak up to 1 hour until you reach the desired depth of color.
I left my egg whites in about 45 minutes.
Drain the egg whites on a paper towel to remove excess dye before filling.
Mash your yolks with a fork or for the creamiest filling, push egg yolks through a fine sieve
using a spatula to break up the yolks, making them easier to incorporate with your other ingredients.
Alternatively use a food processor to mix the yolks with filling ingredients.
Mix filling ingredients with mashed yolks using your preferred ratio of mayo, mustard,
seasoning to taste; garnish with chives if desired.
To fill, use a piping bag fitted with an open star tip (I used 1M) with the yolk mixture.
Pipe yolk mixture evenly into the egg halves.
Alternatively use a ziptop plastic bag and snip the corner to pipe filling.
Dyed deviled eggs can be prepped and stored, covered, in the refrigerator a day in advance.
For the best flavor and freshness, keep the egg whites and filling separate,
and stuff the deviled eggs just before you plan to serve.
Adding the filling to a piping bag after mixing keeps it fresh and ready to go for quick serving!
Notes:
🥚 The dye recipes make plenty for a couple dozen eggs in assorted colors.
🥚 Don’t dye egg whites longer than an hour to avoid rubbery-textured eggs whites.
🥚 The dyes add color but don’t add any unwanted flavor so your eggs won’t taste like cabbage or beets. 😊
🥚 Adjust your deviled egg filling, mixing to your preferred ratio of mayo, mustard, seasoning to taste.
I usually add a few extra yolks to the filling to make it creamier.
I’ve always dreaded the task of peeling hard boiled eggs until now!
The sticking shells and pocked marked eggs made it a frustrating task no matter how carefully
I tried to peel or what method I used…
older eggs, a brief cold water bath with cracked shells, etc.
Here is the best method to guarantee easy peeling,
that I wish I had learned 30+ years ago!
It’s a much speedier process for me too as my ceramic cooktop
takes forever to bring a pan of water to a boil,
and with this method you only need an inch of water in your pan.
America’s Test Kitchen explains the science behind steamer method for easy to peel hard boiled eggs:
Boiled eggs that start in cold water are hard to peel because the proteins in the egg white set slowly,
which gives them time to fuse to the surrounding membrane.
When you try to remove the shell, parts of the white cling to the membrane,
and the surface of the egg is unattractively pockmarked.
Instead of a cold-water start, place cold eggs directly into hot steam,
which rapidly denatures the outermost egg white proteins,
causing them to form a solid gel that shrinks and pulls away from the membrane.
The shell slips off easily to reveal smooth, unblemished hard-cooked eggs.
Steamer Method for Easy to Peel Hard Boiled Eggs:
🥚 Be sure to use large eggs that have no cracks and are cold from the refrigerator.
🥚 Place eggs in a steamer basket in a single layer.
Steaming allows you to cook as many as 12 eggs at one time as long as they sit in a single layer in the pot.
🥚 Bring 1 inch water to rolling boil in medium saucepan over high heat.
Place eggs in single layer in steamer basket. Transfer basket to saucepan.
Cover, reduce heat to medium high (small wisps of steam should escape from beneath lid),
cook 15 minutes.
🥚 When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl.
Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes.
🥚 To peel, gently tap hard-boiled eggs all over to thoroughly crack the shell,
then remove shell under a thin stream of running water.
Easy to peel eggs every time!
Add your eggs to a deviled egg platter to serve.
I found my bunny deviled egg tray at HomeGoods several years ago.
I topped my dyed deviled eggs with some viola blooms from my planters
to add some pretty spring color!
*Violas are edible and have a slightly floral-lettuce like flavor and are easily removed
for those who would rather look at them than eat them. :)
*As with any edible flower, only use those that are pesticide and chemical free.
Colorful Naturally-Dyed Deviled Eggs for Spring or Easter
Equipment
- steamer basket
Ingredients
- 6 hard-cooked eggs peeled and halved; yolks and whites separated
- 2 teaspoons turmeric
- 2 tablespoons distilled white vinegar divided
- Kosher salt
- 15 oz. can cut beets
- 1/4 head red cabbage chopped
- 1/4 teaspoon baking soda
Deviled egg filling:
- 6 egg yolks
- 3 tablespoons mayonnaise
- 1/2 teaspoon apple cider vinegar
- 2 teaspoons Dijon mustard or yellow if preferred
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon sugar
- Chives for garnish optional
Instructions
For yellow egg whites:
- Combine the turmeric with 1 1/2 cups water in a medium pot. Bring to a simmer over medium heat; gently simmer for 10 minutes. Remove from the heat and stir in 1 tablespoon vinegar and 1/2 teaspoon salt. Let cool for 5 minutes, then transfer to a heatproof container.
For pink egg whites:
- Combine canned beets, including liquid in can with 1 1/2 cups water in a medium pot. Bring to a simmer over medium heat; gently simmer for 20 minutes. Remove from the heat and strain into a heatproof container. Stir in 1 tablespoon vinegar and 1/2 teaspoon salt; let cool for 5 minutes.
For blue egg whites:
- Combine chopped cabbage with 1 1/2 cups water in a medium pot. Bring to a simmer over medium heat; gently simmer for 20 minutes. Strain into a heatproof container and stir in the baking soda and 1/2 teaspoon salt. Let cool for 5 minutes.
- Divide egg whites into dye bowls and let soak until the desired color is achieved (yellow, pink and blue), about 45 minutes but no more than 1 hour. Drain the egg whites on a paper towel-lined plate before filling.
To make deviled egg filling:
- Mash yolks with a folk or for the creamiest filling, push egg yolks through a fine sieve using a spatula to break up the yolks, making them easier to incorporate with the other ingredients. Mix filling ingredients with mashed yolks until incorporated. Alternatively use a food processor to mix the yolks with filling ingredients.
- Fill a piping bag fitted with an open star tip (I used 1M) with the yolk mixture. Pipe yolk mixture evenly into the egg halves. Alternatively fill a ziptop plastic bag and snip the corner to pipe egg filling.
- Dyed deviled eggs can be prepped and stored, covered, in the refrigerator up to a day in advance. For best flavor and freshness, keep the egg whites and filling separate, and stuff the deviled eggs just before you plan to serve.
Notes
- Adjust your deviled egg filling, mixing to your preferred ratio of mayo, mustard and seasoning to taste. I usually add a few extra yolks to my filling to make it creamier.
- Natural dye recipes make enough to dye a couple dozen eggs.
- Don’t dye egg whites longer than an hour to avoid rubbery-textured eggs whites from the vinegar. The dyes add color but don’t add any unwanted flavor so your eggs won’t taste like cabbage or beets. 😊
Be sure to use large eggs that have no cracks and are cold from the refrigerator. Place eggs in steamer basket in single layer. Steaming allows you to cook as may as 12 eggs at one time as long as they sit in a single layer in the pot. There’s no need to peel the eggs right away. They can be stored in their shells and peeled when needed.
- Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in single layer in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium high (small wisps of steam should escape from beneath lid), and cook eggs for 15 minutes.
When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes. - To peel, gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water.
You might also like:
Deviled Egg Baskets with Edible Flowers
Deviled Egg Baskets are reminiscent of an Easter basket, garnished with flowering herbs
and edible blossoms, topped with a chive basket handle!
Potato Salad Deviled Eggs with Bacon and Chives
Potato Salad Deviled Eggs are a combination of two of our Easter menu favorites,
deviled eggs and potato salad, a convenient and delicious version
of a deviled egg, to go with your Easter ham!
Find 20+ recipes for your Spring or Easter celebration with a round up of make-ahead sides,
salads and desserts, HERE
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This is the best Easter recipes and ideas you have ever done. I can’t wait to dye eggs. Your pictures came out so beautiful. You can almost reach out and get your deviled egg off the plate. My all time favorite is the Easter basket ones. Thank you for all your ideas. I just love opening up my emails and seeing your seasonal ideas. Happy Easter to you and your family.
Mary, I want to try the dyed eggs! I’ve never seen such vibrant colors. Will be so pretty on our Easter buffet. And the Easter recipes look so good! I plan to try several! Once again, many thanks for your detailed instructions. I feel quite accomplished when I use your methods, tips and tricks!!
Thank you so much for a very thorough post for Easter devilled eggs…the cooking, natural dying, & yolk recipe ! Your instructions and pictures are always, thorough, concise and beautifully photographed.
Oh Mary, I LOVE these pretty deviled eggs! I can’t wait to try them as I’m always nominated to bring the deviled eggs for family get togethers and we’re invited to my SIL’s house for brunch next Sunday. Thanks so much for sharing this method and I’m egg-cited 😉 to know about the steaming method. No more worrying about buying eggs 10 days in advance! 🐰🥚🐣🌸
Such pretty eggs, thanks for sharing!
Darling! You are so clever!
So pretty! Thanks for the tutorial Mary, I look forward to making these for Easter! Teresa
The prettiest deviled eggs I’ve ever seen! Thank you for your detailed instructions!
Mary, these are the prettiest deviled eggs ever. I haven’t read the steamer method before. I will definitely try it. I have always disliked peeling eggs. Thank you for the tips and a tray of beautifully deviled eggs. Happy weekend!
I agree with Terri, thank you for all the instruction and beautiful photos you provide! Can’t wait to try these!
Who knew you could dye egg whites, you always amaze!
Your naturally dyed eggs turned out beautifully, Mary! ATK has updated this new method to hard cook eggs. I used their old method of starting in cold water, bringing to a boil, turning off the heat and covering for 10 minutes. I’ll try this new method for sure! Thanks for sharing. Have a wonderful weekend! 😊
Mary your colored eggs are beautiful! I am glad you found a way to peel fresh eggs as it is is very frustrating when part of the egg white comes off when peeled. I want to share my version and it works, maybe you can try it sometime. I usually do 4 -6 eggs at a time. If I’m taking the eggs right from the refrigerator, I run tap water until hot and fill a bowl large enough to hold the eggs. Using a tablespoon, gently place the eggs into the bowl of warm – hot water. (If the eggs are room temperature, you don’t have to do this step.) I find this helps to temper the eggs while I’m getting the pan of water ready. I then fill a medium sauce pan a little less that 1/2 full, with warm to hot tap water, or enough water so eggs are almost covered. Put the pan on the burner and start heating the water, add 2 tablespoons of salt, stir until disolved, add 2 tablespoons of white vinegar, stir well. When the water comes to a boil, using the tablespoon, gently lift the eggs out of the bowl of water and place them into the boiling water. Turn the heat down so the water is at a gentle boil. Set timer for 16 minutes. When time is up, drain off boiling water. Let cold water run for a few minutes over the eggs. Empty that water and run cold water in the pan to cover the eggs, and let them sit in the cold water until cool. Crack and peel. Huge pieces come off at once, which make me smile! Lol I usually have a trickle of water running just to rinse. If you try it this way, let me know how it works for you.
I actually gasped when I saw these bright colored deviled eggs! Beautiful!
Love this idea! Thanks for sharing! 🐰🥚🐣🌸
Wow, a great way of embellishing the eggs. They look so pretty and colorful. Deviled eggs are a favorite of my husband. Thanks for sharing these fun tips.
Wow Mary! These are gorgeous!!
Jenna
Oh I am SO making these pretty deviled eggs! Thanks for the recipe and Happy Easter! 🐰🐣💐
So pretty Mary!
Mary, those deviled eggs are such gorgeous colors. I had no idea you could dye them. Thank you for sharing this and all your tips and tricks – hubs and I love deviled eggs. I am so pinning this. Happy Easter!
So pretty admire your nonstop creative energy!
Your blog is a testament to your dedication to your craft. Your commitment to excellence is evident in every aspect of your writing. Thank you for being such a positive influence in the online community.