Description
Celebrate the season with these Spring-Themed Deviled Eggs, naturally dyed in beautiful pastel hues using ingredients like beet juice, turmeric, and red cabbage. These colorful bites are just as tasty as they are eye-catching—perfect for Easter brunches, spring parties, or baby showers. The creamy yolk filling has a tangy kick from mustard and vinegar, making these deviled eggs a fresh, festive appetizer everyone will love.
Ingredients
Units
Scale
- For the Dyed Eggs
- 12 large eggs, hard-boiled and peeled
- 1 cup beet juice (for pink)
- 1 cup red cabbage water + baking soda (for blue)
- 1 cup turmeric water (for yellow)
- 1 tbsp vinegar per dye bowl
- For the Filling
- 12 egg yolks
- 1/2 cup mayonnaise
- 2 tsp yellow mustard
- 1 tsp white vinegar
- Salt and pepper, to taste
- Chopped chives or paprika for garnish
Instructions
- Prepare dye baths by adding 1 tbsp vinegar to each natural dye liquid in separate bowls.
- Cut hard-boiled eggs in half and remove yolks.
- Place white egg halves in dye baths and let soak for 10–20 minutes, depending on desired intensity.
- Remove and dry gently on paper towels.
- Mash yolks in a bowl and mix with mayo, mustard, vinegar, salt, and pepper until smooth.
- Spoon or pipe the filling into the colored egg halves.
- Garnish with chopped chives or a light dusting of paprika.
- Chill before serving.
Notes
- For deeper colors, refrigerate the eggs in dye overnight. Use gloves when handling natural dyes to prevent staining your hands.
Nutrition
- Calories: 60
- Sugar: 0g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg
