Name: Pastel Deviled Eggs (Naturally Dyed, Easter-Perfect Appetizer)
Ingredients: 6 large eggs; 1 cup beet juice + 1 tbsp white vinegar (pink); 1 cup warm water + 1 tsp turmeric + 1 tbsp white vinegar (yellow); 1 cup red cabbage water + 1 tbsp white vinegar (blue/purple); Cooked egg yolks (from the eggs); 3 tbsp mayonnaise; 1 tsp Dijon mustard; Salt and black pepper, to taste; Optional: 1–2 tbsp finely chopped chives or dill; Optional garnish: paprika or extra herbs

Description

These pastel deviled eggs are a fun, colorful twist on the classic appetizer. Naturally dyed with simple ingredients like beet juice, turmeric, and red cabbage, they look impressive but are surprisingly easy to make. Perfect for spring gatherings, brunch tables, or party platters, they taste just as good as they look.

Ingredients

Scale

Eggs

6 large eggs

Natural Dye Baths

1 cup beet juice + 1 tbsp white vinegar (pink)
1 cup warm water + 1 tsp turmeric + 1 tbsp white vinegar (yellow)
1 cup red cabbage water + 1 tbsp white vinegar (blue/purple)

To make cabbage water: simmer chopped red cabbage in water for 10 minutes, then strain and cool.

Filling

Cooked egg yolks (from the eggs)
3 tbsp mayonnaise
1 tsp Dijon mustard
Salt and black pepper, to taste
Optional: 1–2 tbsp finely chopped chives or dill
Optional garnish: paprika or extra herbs

Instructions

Hard-boil the eggs
Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit 12 minutes. Transfer to an ice bath and cool completely.
Peel and slice
Peel eggs and pat dry. Slice in half lengthwise. Remove yolks to a bowl and set whites aside.
Prepare dye baths
Pour each dye mixture into a separate cup or bowl.
Dye the egg whites
Submerge egg white halves in the dye baths. Refrigerate 30–90 minutes depending on how deep you want the color.
Rinse and dry
Remove whites with a spoon, lightly rinse, and pat dry with paper towels.
Make the filling
Mash yolks with mayonnaise, Dijon, salt, and pepper until smooth. Stir in herbs if using.
Fill the eggs
Spoon or pipe the filling into each colored egg white half.
Chill and serve
Refrigerate at least 20 minutes before serving.

Notes

Use slightly older eggs — they peel more easily.
Always add vinegar to dye baths so the color sticks.
Pat egg whites dry before dyeing for more even color.
Don’t soak longer than 2 hours or the whites can become firm.
Pipe the filling with a zip-top bag (snip the corner) for a neat look.
Make them the day of serving for the freshest texture.