Dye Free Deviled Eggs

The Dye Free Deviled Eggs have become a staple in our family gatherings, especially during Easter. I still remember the first time I decided to create a colorful twist on the classic deviled eggs. My kids were mesmerized by the vibrant colors, and it became a fun activity for us all. Each egg was a canvas, dyed with natural juices, making every bite not just delicious but also a feast for the eyes. Watching their faces light up as they picked their favorite colors was a moment I’ll always cherish. This tradition has now woven itself into our family history, where every holiday meal feels like a little art project. Whether it’s a spring brunch or a festive gathering, these Dye Free Deviled Eggs are the perfect conversation starter. It’s incredible how something so simple can bring so much joy and creativity into our lives.

What’s In This Dye Free Deviled Eggs

In this simple yet vibrant recipe for Dye Free Deviled Eggs, the ingredients play a crucial role in achieving both flavor and color. The key players, such as beets and blueberries, not only add stunning hues to your eggs but also provide essential nutrients. Each component works together to create a perfect balance of taste and visual appeal, making these eggs a standout dish for any occasion.

• 1/2 cup chopped red cabbage plus 1 cup water plus 1 tablespoon baking soda (bright blueish green) – This combination yields a striking blue color, perfect for making your eggs pop.
• 1/2 cup chopped red cabbage plus 1 cup water (light blue) – A simpler method to achieve a soft blue color, adding a lovely tint to your eggs.
• 1/2 cup chopped red cabbage plus 1 cup water plus 1 tablespoon lemon juice (violet) – The acid from the lemon juice reacts with the cabbage, creating a beautiful violet shade.
• 1 cup chopped beets plus 1 cup water (rust/purple/red) – This natural dye results in rich, earthy tones that are both vibrant and delicious.
• 1 tablespoon curry powder plus 1 cup water (bright yellow) – A bold and sunny choice, lending a cheerful brightness to your eggs.
• 1 tablespoon ground turmeric plus 1 cup water (light yellow) – Another natural coloring agent that offers a lovely light yellow shade.
• 1 cup 100% blueberry juice (purple) – Perfect for a deep purple hue, plus it adds a hint of fruity flavor.
• 1 cup 100% pomegranate juice (dark purple) – A rich and dark dye that not only looks beautiful but also is packed with antioxidants.
• 1 cup 100% grape juice (purple) – This classic juice gives a vibrant purple color and an added sweetness.
• 1 cup 100% raspberry juice (pink) – A sweet and fruity option that adds a fun pink hue.
• 12 large eggs boiled, split, and separated – The base of our dish, providing protein and substance.
• 2 teaspoons dijon mustard – Adds a zesty kick to the filling that enhances the overall flavor.
• 1/2 cup mayonnaise (or vegan mayonnaise) – This provides creaminess and binds the filling together.
• 1/2 teaspoon kosher salt – Enhances all the flavors beautifully.

How to Assemble Dye Free Deviled Eggs

Assembling these Dye Free Deviled Eggs is a delightful process that brings a touch of creativity to your kitchen. Follow my lead, and let’s make these beautiful, colorful eggs together. You’ll love how simple it is to create this masterpiece that’s as much fun to prepare as it is to eat!

1. Start by preparing the natural dyes: Place the red cabbage and beets in separate small pots and cover each with water. Bring to a boil, then reduce the heat and simmer for 20 minutes. This process extracts the vibrant colors from the veggies into the water. Once done, strain the liquid and let it cool down. The color will be concentrated and ready to use for dyeing the eggs.
2. Next, add a twist! For the cabbage water, add 1 tablespoon of lemon juice to get a delightful violet color or 1 tablespoon of baking soda to achieve a brilliant blueish-green hue. The acidity or alkalinity will affect the color, so have fun experimenting!
3. Once the beets are ready, let them soak in their cooking liquid (off the heat) for 1 hour to achieve the desired red or rust color. You can use this liquid immediately for a stunning purple hue or let it sit for even deeper colors.
4. Now, time to mix the dyes! You can simply place the egg whites in separate bowls filled with the cool dye mixtures. As they soak, you’ll see the egg whites begin to absorb the colors immediately. In about 20 minutes, they’ll turn more vibrant, so keep an eye on your creations!
5. If you want to dye whole, unpeeled eggs, add 1 tablespoon of vinegar to each color. The eggs will soak up the dye after about 10 minutes, and they’ll continue to darken over the next 24 hours. If soaking overnight, be sure to cover and refrigerate them.
6. Meanwhile, let’s get the eggs ready for filling! Place the eggs in a pot and cover them with cold water. Bring the water to a boil over high heat. As soon as it reaches a boil, turn off the heat and let the eggs sit covered for 12 minutes. This method ensures perfectly cooked yolks.
7. After 12 minutes, drain the hot water and cover the eggs with cold water to cool them down completely. This helps in peeling them easily.
8. Once cool, carefully peel the eggs. Slice each egg in half and remove the yolks to a separate bowl. Leave the egg whites halved and set aside for filling later.
9. In the bowl with the yolks, mash together the yolks, dijon mustard, mayonnaise, and salt until you achieve a smooth consistency. This creamy filling is what makes the deviled eggs so delicious!
10. Finally, fill each halved egg white with the yolk mixture using a spoon or piping bag for a more decorative look. Arrange them on a platter, and they’re ready to serve! Enjoy the colorful and delicious Dye Free Deviled Eggs with your family and friends.

Change It Up

There are endless ways to customize your Dye Free Deviled Eggs to make them even more exciting. Here are some fun tips to try out!

• Storage: If you have leftovers, store them in an airtight container in the fridge for up to 2 days to maintain freshness.
• Freezing: While you can freeze the egg yolk mixture, it’s best to serve them fresh. The texture may change when frozen.
• Pairing: Serve these colorful eggs with a fresh garden salad or on a charcuterie board for a delightful presentation.
• Flavor variations: Try adding ingredients like hot sauce, herbs, or even diced vegetables to the yolk mixture for extra flavor.
• Seasonal twist: For the holidays, you can decorate the eggs with edible glitter or herbs for an extra festive touch!

Perfect Matches for Dye Free Deviled Eggs

When serving your beautiful Dye Free Deviled Eggs, consider pairing them with these delightful options:

• Fresh Garden Salad: A vibrant salad with seasonal veggies makes a perfect complement to the creamy eggs.
• Light Appetizers: Serve alongside light appetizers such as cucumber sandwiches or cheese platters.
• Spring Brunch: These colorful eggs are ideal for brunch gatherings, adding a festive touch to your table.
• Picnics: Pack them in your picnic basket for a fun and colorful treat outdoors.
• Holiday Celebrations: They make a fantastic addition to Easter brunch or any festive gathering!

FAQ

Conclusion

The Dye Free Deviled Eggs are not just a delicious treat; they’re a celebration of color and creativity. This recipe brings together the joy of cooking and the excitement of vibrant, natural dyes, making them perfect for gatherings or family fun. I encourage you to give them a try and watch as they become a beloved part of your festive traditions!

Dye Free Deviled Eggs

The Dye Free Deviled Eggs are a colorful and creative twist on a classic dish, perfect for any gathering. Using all natural ingredients for dyeing, these eggs are not only visually stunning but also delicious. Each bite offers a creamy filling that complements the vibrant colors beautifully. Make them the star of your next celebration!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 servings

Course: Appetizers, Side Dishes

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup Red cabbage chopped
• 1 cup Water for dyeing
• 1 tablespoon Baking soda for bright blueish green
• 1/2 cup Red cabbage chopped, for light blue
• 1 cup Beets chopped
• 1 tablespoon Curry powder for bright yellow
• 1 tablespoon Ground turmeric for light yellow
• 1 cup Blueberry juice 100% for purple
• 1 cup Pomegranate juice 100% for dark purple
• 1 cup Grape juice 100% for purple
• 1 cup Raspberry juice 100% for pink
• 12 Large eggs boiled, split, and separated
• 2 teaspoons Dijon mustard
• 1/2 cup Mayonnaise (or vegan mayonnaise)
• 1/2 teaspoon Kosher salt

Equipment

• Large Pot
• Saucepan
• Blender
• Peeler
• Chef's Knife
• Mixing Bowl

Method

 

1. Place the red cabbage and beets in separate small pots and cover with water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Strain the liquid and cool.
2. Add 1 tablespoon of lemon juice to the cabbage water to get violet eggs or 1 tablespoon of baking soda to get bright blueish green eggs.
3. Allow the beets to soak in their cooking liquid (off the heat) for 1 hour to get red, or use immediately for a rust-ish purple color.
4. Place the egg whites in the color mixtures to dye. The egg whites will begin to absorb the color immediately and will continue to darken and become more vibrant over the next 20 minutes.
5. To dye whole, unpeeled eggs, add 1 tablespoon of vinegar to each color. The eggs will absorb the color after about 10 minutes and will continue to darken and become more vibrant up to 24 hours in the liquid. If you will be soaking the eggs overnight or several hours, cover and refrigerate them.
6. Place the eggs in a pot and cover with cold water. Bring the water and eggs to a boil over high heat. When the water comes to a boil, turn off the heat and let sit for 12 minutes.
7. Drain off the hot water and cover with cold water to cool the eggs.
8. Peel the eggs and cut in half for deviled eggs. Leave the eggs whole and unpeeled to dye the egg shells.
9. In a bowl, mash together the egg yolks, mustard, mayonnaise, and salt until smooth. Fill the halved egg whites with the mixture and serve.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to 2 days.
• Tip 2: Freezing the yolk mixture is possible, but best enjoyed fresh.
• Tip 3: Pair with a fresh garden salad for a delightful meal.
• Tip 4: Try adding herbs or hot sauce to the filling for extra flavor.
• Tip 5: Decorate for holidays with edible glitter or herbs!

Previous PostBanana Bread Cookies

Next Post Peppermint Bark

Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.