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These naturally dyed deviled eggs are brightly colored with fresh beets, red cabbage and ground turmeric. They are a simple make ahead appetizer perfect for spring gatherings or Easter! Serve them alongside this Mini Carrot Cake with Brown Butter Cream Cheese Frosting!
These deviled eggs are colored naturally just like my Beet Pickled Deviled Eggs! If you need serving suggestions this beautiful appetizer would be perfect served alongside by Lamb Kofta, Grilled Lamb Chops with Chimichurri or with Beet Hummus!
The turmeric combination might be my favorite. The cloves, cardamom pods and black peppercorns make for a really delicious flavor combination that you can really taste in the eggs.
The process is simple: you combine the vinegar, water and sugar with the different type of pickling items you’d like. This liquid is boiled and then brought down to room temperature. The boiled eggs are dropped into the pickling liquid and then they sit in the mixture for about 24 hours, or up to 2 days.
A tip I learned from Billy, run the egg yolks through a sieve. This makes for the fluffiest deviled eggs EVER. The mixture is so silky smooth. Best tip ever!!
The eggs are bright and beautiful and naturally colored! The filling is spiked with Old Bay—the only thing you’ll need.
I’m not even sure what my Easter plans are but I know they’ll involve these.
Ingredients You’ll Need for Naturally Dyed Deviled Eggs
- Picking brine – Each version of these pickled deviled eggs starts with a basic brine 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 if you like the nice sweetness it adds!
- Spices – A bay leaf, garlic cloves, whole cloves, coriander seeds, black peppercorns, 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 red cabbage 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. 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 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 these a fine mesh sieve instead of using a fork.
Make this recipe ahead of time. You can leave the eggs in the brine for up to 2 days, then when you are ready you can make the deviled eggs.
Recipe FAQs
Can you 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!
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
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.
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! 🙂