Go Back
–+ servings
Naturally pickled deviled eggs on a platter topped with chives.
Print Recipe
5 from 1 vote

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!
Prep Time25 minutes
Total Time25 minutes
Course: Appetizer, Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 12 EGGS (OR MORE!)
Author: Adrianna Adarme
Cost: $8

Equipment

  • 3 (1-liter) glass jars with lids
  • 1 small saucepan
  • 1 Sieve

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.

    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