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Dye-Free Deviled Eggs

Dye-Free Deviled Eggs are the perfect way to add some color and fun to your Easter brunch.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Side
Cuisine: American
Servings: 12
Calories: 110kcal
Author: Catherine McCord

Ingredients

Combinations:

  • 1/2 cup chopped red cabbage plus 1 cup water plus 1 tablespoon baking soda (bright blueish green)
  • 1/2 cup chopped red cabbage plus 1 cup water (light blue)
  • 1/2 cup chopped red cabbage plus 1 cup water plus 1 tablespoon lemon juice (violet)
  • 1 cup chopped beets plus 1 cup water (rust/purple/red)
  • 1 tablespoon curry powder plus 1 cup water (bright yellow)
  • 1 tablespoon ground turmeric plus 1 cup water (light yellow)
  • 1 cup 100% blueberry juice (purple)
  • 1 cup 100% pomegranate juice (dark purple)
  • 1 cup 100% grape juice (purple)
  • 1 cup 100% raspberry juice (pink)

Filling

Instructions

Natural Dye:

  • 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.
  • 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.
  • 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.
  • The remaining ingredients do not need to be boiled or simmered. You can just place the combinations in separate bowls.
  • 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.
  • To dye whole, unpeeled eggs, add 1 tablespoon 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.
  • Note: to get raspberry or blueberry juice, defrost 1 1/2 cups of frozen berries and mash through a sieve or puree in a blender and strain.

Hard Boiled Eggs:

  • 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.
  • Drain off the hot water and cover with cold water to cool the eggs.
  • Peel the eggs and cut in half for deviled eggs. Leave the eggs whole and unpeeled to dye the egg shells.

Deviled Eggs:

  • In a bowl, mash together the egg yolks, mustard, mayonnaise and salt until smooth. Fill the halved egg whites with the mixture and serve.

Nutrition

Calories: 110kcal | Carbohydrates: 1g | Protein: 6g | Fat: 9g | Cholesterol: 185mg | Sodium: 610mg | Sugar: 1g