Naturally Dyed Pickled Deviled Eggs
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!
Servings: 12 EGGS (OR MORE!)
Cost: $8
Equipment
- 3 (1-liter) glass jars with lids
- 1 small saucepan
- 1 Sieve
Ingredients
Beet Pickling Liquid:
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
Serving: 12g | Calories: 74kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 162mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 419IU | Vitamin C: 21mg | Calcium: 30mg | Iron: 1mg
