Naturally Dyed Pickled Deviled Eggs

Appetizers, Snacks, Spring, Vegetarian

Naturally Pickled Deviled Eggs

I’m really good at overeating deviled eggs. And let me tell you, they’re sort of not such a great thing to overeat. Pie? Ok sure. Ice cream? Alright. But deviled eggs? A little gross.

My motto with deviled eggs: Proceed with modesty and I’ll be ok! These were inspired by this recipe for naturally pickled eggs that my friend Hourie sent me from Epicurious. I was like daaaaang, so beautiful. I’ve made beet pickled eggs before. But never cabbage and turmeric. And let me tell you, the colors these two ingredients leave behind is so ridiculously beautiful.

Naturally Pickled Deviled Eggs

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.

Naturally Pickled Deviled Eggs

Naturally Pickled Deviled Eggs

Naturally Pickled Deviled Eggs

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.

Naturally Pickled Deviled Eggs

Naturally Dyed Pickled Deviled Eggs

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: 1 dozen eggs (or more!)

Naturally Dyed Pickled Deviled Eggs


    Beet Pickling Liquid:
  • 1 1/2 cup water
  • 1/2 cup vinegar
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 beet shredded
  • 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 tumeric 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


  1. To make the beet pickling liquid: 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.)
  2. Repeat with combining and simmering process with the turmeric pickling liquid and cabbage pickling liquid.
  3. 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.
  4. 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.
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  • Reply Amber Harding March 23, 2016 at 1:57 am

    This year deviled eggs is how I will win everyone’s hearts at home.

  • Reply Tori March 23, 2016 at 2:06 am

    Completely gorge!!!! These are so bright and vibrant and the fact that they’re all natural makes them so much better

  • Reply Vivian | Stay Alive and Cooking March 23, 2016 at 2:09 am

    How cool are those colours. Such a nice touch, and something completely different on the brunch table! I’ve never tried turmeric eggs before: definitely a good idea!

  • Reply Erin@WellPlated March 23, 2016 at 5:45 am

    Solidarity from a fellow deviled egg overeater (I am notorious). I love the fun colors—they make me feel happy about spring 🙂

  • Reply Megan (Cozy Eats) March 23, 2016 at 10:20 am

    These are so pretty!!! I kind of wish I was going to a family dinner now just so I could make these. 🙂

    • Adrianna Adarme
      Reply Adrianna Adarme March 23, 2016 at 5:07 pm

      I just invited myself to a picnic so I have an excuse to make them again.

  • Reply Steph March 23, 2016 at 10:25 am

    These are amazing and I am already making plans to do all three kinda this weekend!! Did you use plain white vinegar?

    • Adrianna Adarme
      Reply Adrianna Adarme March 23, 2016 at 5:07 pm

      Yes, white vinegar, which I sort of hate so feel free to use apple cider if you like. I bet champagne vinegar would be delicious too!

  • Reply Laura (A Beautiful Plate) March 23, 2016 at 11:56 am

    Gah! So pretty. And love the sieve tip from Billy! I’ve done that before and it works beautifully!

    • Adrianna Adarme
      Reply Adrianna Adarme March 23, 2016 at 5:08 pm

      I’m never going back. That tip is the best ever!

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  • Reply Hyelin March 25, 2016 at 2:09 am

    It looks so nice. I’m sharing this post on my facebook. 🙂

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  • Reply Angie March 25, 2016 at 12:09 pm

    These are absolutely beautiful!!!

  • Reply Rachel March 31, 2016 at 11:59 am

    Did you taste the cabbage or beets afterward? I wonder if they get tasty or just weird in the picking liquid…

    • Adrianna Adarme
      Reply Adrianna Adarme March 31, 2016 at 4:43 pm

      Yes, you did! It was subtle but it was an earthy flavor.

  • Reply Lindsey April 14, 2017 at 5:42 am

    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!

    • Adrianna Adarme
      Reply Adrianna Adarme April 14, 2017 at 7:59 am

      you can just skip the coriander seeds–it’ll be all good! 🙂

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