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These naturally dyed deviled eggs are brightly colored with fresh beets, red cabbage and ground turmeric. Flavor-packed pickled eggs are filled with a silky smooth deviled egg filling spiked with Old Bay. They are a simple make ahead appetizer perfect for spring gatherings or Easter brunch! Serve them alongside this Mini Carrot Cake with Brown Butter Cream Cheese Frosting!
These deviled eggs are dyed naturally just like my Beet Pickled Deviled Eggs recipe! They are always a crowd favorite and your guests are sure to enjoy these brightly colored ones just as much as I do! If you need serving suggestions this beautiful appetizer would be perfect served alongside my Lamb Kofta, Grilled Lamb Chops with Chimichurri or with Beet Hummus!
Ingredients You’ll Need for Naturally Dyed Deviled Eggs
- Picking liquid – Each version of these pickled deviled eggs starts with a basic mixture of water and vinegar. After that, the sky’s the limit for what pickling spices you can add! For the vinegar, you can use either regular white distilled vinegar or apple cider vinegar. I love the nice sweetness apple cider vinegar adds!
- Spices – A bay leaf, garlic cloves, whole cloves, coriander seeds, cardamom pods and mustard seeds are all used to give a really delicious flavor to these pickled eggs.
- Natural dyes – A whole beet, ground turmeric and sliced red cabbage. They give a lovely red, light yellow and purple color to the eggs.
- Eggs – I love using good-quality eggs for this recipe. You can really taste the difference!
For the rest of the ingredients, please refer to the recipe index card below!
How To Make Naturally Dyed Deviled Eggs
- For the pickling liquids: Add the ingredients for the beet pickling liquid into a small saucepan. Bring the mixture up to a simmer then transfer it to a 1-liter glass jar, then allow it to cool to room temperature. If desired, repeat steps with the turmeric and cabbage pickling liquids.
- Picking and dyeing the eggs: Add 4 – 8 peeled hard boiled eggs to each jar then top with a lid. Refrigerate eggs in the pickling brine for at least 24 hours for maximum flavor.
- For the deviled eggs: Remove eggs from the brine, slice in halve then push yolks through a sieve into a large bowl, then add in the mayo, mustard, and Old Bay seasoning. Mix until smooth then spoon or pipe the filling into each egg white halve, garnishing with minced chives.
Tips and Tricks
- Use a sieve to make the filling. If you want a silky smooth deviled egg filling take a few minutes to press the yolks through a fine mesh sieve instead of using a fork. You’ll have the fluffiest deviled eggs ever!
- For a beautiful presentation use a piping bag! Make your deviled egg filling then transfer it to a piping bag fitted with a star tip.
Recipe FAQs
You can use vegetables and spices that are naturally very pigmented and are known for staining like ground turmeric, grated beets and red cabbage. They give a wonderful bright color to your eggs naturally without any artificial dyes!
Yes! You can leave the eggs in the brine for up to 2 days. Once you make them into deviled eggs they’ll last in the fridge for another 2 days stored in an air-tight container.
More Spring Recipes
Appetizers
Beet Pickled Deviled Eggs
Appetizers
Beet Hummus
Desserts
Cadbury Mini Eggs Cookie
Desserts
Chocolate Cadbury Egg Cookies
If you tried this Naturally Dyed Pickled Deviled Eggs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Naturally Dyed Pickled Deviled Eggs
Equipment
- 3 (1-liter) glass jars with lids
- 1 small saucepan
- 1 Sieve
Ingredients
Beet Pickling Liquid:
- 1 1/2 cup water
- 1/2 cup vinegar
- 1 1/2 tablespoons sugar
- 1/2 teaspoon salt
- 1 beet, , ends trimmed and shredded with a box grater
- 1 garlic clove, peeled
- 5 whole cloves
- 1 teaspoon coriander seeds
- 1 bay leaf
Tumeric Pickling Liquid:
- 1 1/2 cup water
- 1/2 cup vinegar
- 1 teaspoon turmeric powder
- 1 garlic clove, peeled
- 3 cardamom pods
- 3 black peppercorns
Cabbage Pickling Liquid:
- 1 1/2 cup water
- 1/2 cup vinegar
- 1/2 shredded purple cabbage
- 1 bay leaf
- 1 teaspoon mustard seeds
- 2 green onions, sliced
Dozen boiled eggs, peeled
Filling:
- 1/3 cup to 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/4 teaspoon Old Bay
- Minced fresh chives, as garnish
Instructions
To Make the Pickling Liquids:
- Put the beet ingredients into a saucepan, set over medium heat and bring up to a simmer. Turn off the heat and transfer to a 1-liter glass jar. Allow to come to room temperature. (To speed up this process, I let it stand for about 10 minutes on the counter and then transferred it to the fridge for 20 minutes.)
- Repeat with combining and simmering process with the turmeric pickling liquid and cabbage pickling liquid.
- Drop 4 to 8 boiled and peeled eggs in each jar and secure lid. Transfer to the refrigerator to pickle for at least 24 hours or up to 2 days.
- When ready to serve, halve the eggs and scoop out the yolks into a sieve. Push the egg yolks through the sieve (this makes for a silky smooth filling) using a spoon, into a bowl. To the bowl with the yolks, mix in the mayonnaise, yellow mustard and Old Bay. Mix until very smooth, adding a teaspoon or two of mayonnaise as desired. Transfer to a piping bag and pipe filling into deviled eggs. Garnish with minced chives.
Notes
Tips and Tricks
- Use a sieve to make the filling. If you want a silky smooth deviled egg filling take a few minutes to press the yolks through a fine mesh sieve instead of using a fork. You’ll have the fluffiest deviled eggs ever!
- For a beautiful presentation use a piping bag! Make your deviled egg filling then transfer it to a piping bag fitted with a star tip.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gorgeous, This looks is perfect and your egg recipe photos is osm, i will try to make this,,,,,
Im making these today for Easter, and the ONLY ingredient I couldn’t find to save my life was coriander seeds. Any recommendations to compensate? Substitutes? I don’t want to scrap the beet eggs because those are a family favorite!
you can just skip the coriander seeds–it’ll be all good! 🙂