Natural Dyed Colored Deviled Eggs are delicious and super festive for Easter and other occasions!
A unique deviled egg recipe that is super festive for so many occasions and always such a crowd pleaser!
Easter deviled eggs
Colored in a mix of food based homemade dye, made without conventional food coloring these Colored Deviled Eggs are perfect for Easter or other fun parties and holidays and they’re totally safe to eat!
Instead of coloring the egg shell like you would if making Easter eggs this deviled egg recipe calls for coloring the hard boiled eggs in natural homemade food dyes after the shells have been removed. Making for a beautiful colored ring on the outside of the hard boiled eggs.
These colorful deviled eggs are perfect as Easter deviled eggs! But can also be served at other parties and events. Like Christmas, Halloween, birthday parties, bridal shower brunches and more! Or try tie dyed deviled eggs for 70s themed parties or green deviled eggs as green eggs and ham for Dr Seuss day.
- Perfect Hard Boiled Eggs – made from large eggs
- All Natural Egg Dye – since the eggs are being colored after they are peeled it’s best to use an all natural egg dye made from vegetables and fruits. You can also Dye Eggs with Food Coloring.
- Deviled egg filling – classic deviled egg filling made from mayo, vinegar, grainy mustard, worcestershire sauce, and salt and pepper. Or make deviled eggs with bacon.
Step by step instructions
- Make egg dye from vegetables and fruits. Let cool.
- Meanwhile, hard boil eggs and quickly cool in ice bath. Peel and dry eggs. Then place in dye until desired color is reached. Peeled eggs absorb the natural food dye easier and make for more vibrantly colored eggs much quicker than unpeeled eggs. Alternately you can make dyed deviled eggs that are totally covered in color by placing the egg whites in dye after they’ve been cut open and the yolk has been removed.
- Remove eggs from dye and pat dry.
- Then slice in half and remove egg yolks to a small bowl.
- Add deviled egg filling ingredients and stir vigorously until ingredients are well combined and slightly whipped. Season to taste with salt and pepper. Deviled egg filling and egg whites can be stored refrigerated overnight, up to 24 hours before filling.
- When ready to combine use a piping bag fitted with a star attachment to pipe deviled egg filling into egg white halves. To make deviled eggs without a piping bag just use a regular plastic storage bag with the corner snipped. Or spoon the deviled egg filling in using a small spoon instead.
- Top with crumbled bacon and or chives, if you’d like.
- Serve at room temperature discarding any uneaten eggs after 2 hours.
Allow for 2 whole eggs, or 4 filled deviled eggs, per guest when deciding how many deviled eggs to serve. And expect guests to eat an average of 3 or 4 deviled eggs per serving as a part of a larger appetizer spread.
This recipe yields 12 deviled eggs. This recipe is enough for 3-4 servings. To adjust the number of servings simply change to servings in the recipe below. For example to make deviled eggs for 15 guests you’ll need 1.5 eggs per guest or roughly 2 dozen eggs.
Deviled eggs last for as long as 2 days in the fridge. And they can be made the day before and refrigerated overnight.
But for best results it’s recommended to store ingredients separately and fill immediately before serving. Hard boiled eggs can be made up to 4 days in advance and stored refrigerated.
If leaving at room temperature for longer than an hour it’s best to serve on a chilled platter ideally set on ice to keep cold. Otherwise, discard any uneaten room temperature eggs after 2 hours.
- ½ cup beets chopped, or substitute pickled beet liquid.
- ½ inch turmeric root or substitute powdered turmeric if fresh turmeric root is unavailable
- 1 cup red cabbage chopped
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon apple cider vinegar or substitute other light vinegar
- 1 teaspoon grainy mustard
- ¼ teaspoon Worcestershire sauce
- salt and pepper
- Cover eggs with 1 inch water in a saucepan. Bring to rolling boil over high heat. Cover and boil for 2 minutes then turn of heat and allow to sit covered for 10 minutes.
- When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Drain eggs then add to ice water. Let sit for 15 minutes. Peel before using.
- Halve eggs lengthwise with paring knife.
- Transfer yolks to bowl; arrange whites on serving platter.
- Mash yolks with fork until no large lumps remain or run through a fine mesh sieve so that they are smooth and fluffy. Add mayonnaise and use rubber spatula to smear mixture against side of bowl until thick, smooth paste forms, 1 to 2 minutes. Then add mustard, vinegar, and Worcestershire. Stir to combine and season to taste with salt and pepper.
- Using a piping bag fitted with a star attachment pipe deviled egg filling into egg white halves or transfer yolk mixture to small heavy-duty plastic bag. Press mixture into 1 corner and twist top of bag. Using scissors, snip ½ inch off filled corner. Squeezing bag, pipe yolk mixture into egg white halves.
- Top with crumbled bacon bits and chopped fresh herbs, if desired.
- Serve and leave out for no longer than 2 hours at room temperature.
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