Natural Dyed Colored Deviled Eggs are delicious and super festive for Easter and other occasions!
Course Appetizer
Cuisine American
Prep Time 1 hourhour
Cook Time 15 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 4servings
Calories 180kcal
Author Tristin Rieken
Ingredients
Natural dye
½cupbeets chopped, or substitute pickled beet liquid.
½inchturmeric root or substitute powdered turmeric if fresh turmeric root is unavailable
1cupred cabbagechopped
Deviled eggs
6largeeggs
3tablespoonsmayonnaise
1teaspoonapple cider vinegaror substitute other light vinegar
1teaspoongrainy mustard
¼teaspoonWorcestershire sauce
salt and pepper
Instructions
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.
Meanwhile, prepare natural egg dye or dyes if using more than one. Place chopped vegetable in a small saucepan with 4 cups of water. Bring to a boil then simmer for 15-30 minutes or until the dye is several shades darker than your desired finished result. Allow to cool to room temperature. Then add peeled hard boiled eggs to the cooled natural egg dye until the desired color is reached.
Once eggs are dyed to your liking halve 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.