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5 from 1 vote

Naturally Dyed Pickled Deviled Eggs

Pickled deviled eggs done by all natural ingredients. Beet pickled, turmeric pickled and more! 
Prep Time25 mins
Total Time25 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: beet pickled, deviled eggs, easter recipes, pickled eggs, spring eggs, spring recipes
Servings: 1 DOZEN EGGS (OR MORE!)
Calories: 250kcal
Author: Adrianna Adarme

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

    Serving: 12g | Calories: 250kcal | Carbohydrates: 5g | Protein: 10g | Fat: 12g | Cholesterol: 100mg | Sodium: 120mg | Potassium: 10mg | Fiber: 5g | Sugar: 5g