Easy Last-Minute Colored Deviled Eggs for Easter
If you’re looking for a last-minute Easter dish that’s just as pretty as it is tasty, these pastel-colored deviled eggs are the answer. They’re naturally dyed using vegetables—like beets, purple cabbage, and spinach—and they make the perfect whimsical addition to your holiday table.
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This simple twist on a classic deviled egg is not only fun to make, but also a creative way to incorporate more natural ingredients into your celebration.
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Easter Brunch Colored Deviled Eggs
Whether you’re hosting a full Easter brunch or just bringing a dish to share, these deviled eggs are a showstopper—no artificial dye needed.
It’s even more fun when you display them on this MacKenzie-Childs Courtly Check Egg Plate!
If you like MacKenzie-Childs, you’ll love this fun day trip we took to Snider Plaza in Dallas, TX.
Ingredients Needed for Colored Eggs
Eggs:
- 1 dozen large eggs
- Water (for boiling)
- Ice (for chilling)
Tools:
- Chefman Egg Cooker (or pot for stovetop boiling)
- Glass bowls (one for each color)
- Spoons
Natural Dyes (choose a few or all):
- Beets (for pink/red tones)
- Purple cabbage (for blue/lavender tones)
- Turmeric (for yellow/gold tones)
- Spinach or parsley (for light green tones)
- Blueberries (for blue/gray tones)
- Red onion skins (for soft mauve tones)
Instructions for Making Colored Deviled Eggs
Step 1: Hard Boil the Eggs
Boil your eggs using your favorite method—either with the Chefman Egg Cooker for hands-off ease or on the stovetop in a pot of boiling water. Once cooked, immediately transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.
Step 2: Make the Natural Dyes
While your eggs are cooling, chop the vegetables and boil each one separately in about 2 cups of water. Simmer for 10-15 minutes to extract the color, then strain and transfer the liquid to separate glass bowls. Let the dye cool completely.
Color suggestions:
- Beets → Pink
- Purple cabbage → Blue (add a splash of vinegar for deeper hues)
- Turmeric → Yellow
- Spinach or parsley → Light green
- Blueberries → Blue-gray
- Red onion skins → Mauve
Step 3: Crack and Peel the Eggs
Once your eggs are chilled, gently crack them open using the back of a spoon—a little kitchen hack that makes peeling a breeze.
Step 4: Slice and Scoop
Slice each egg in half lengthwise and carefully remove the yolks, placing them in a separate bowl for the filling.
Step 5: Make the Filling
Mix the egg yolks with your favorite deviled egg ingredients—whether that’s classic mayo and mustard, a touch of vinegar, or even a little relish for crunch. Blend until smooth.
Step 6: Dye the Egg Whites
Now for the fun part! Drop the egg white halves into the natural dye bowls. Use a spoon to gently move them around so the color coats evenly. Let them sit for 2–3 minutes or until the desired shade is achieved, then remove and place on a paper towel to dry slightly.
Step 7: Fill and Serve
Scoop or pipe the yolk mixture back into the now-colorful egg whites using a small spoon or piping bag.
Arrange your pastel deviled eggs on a pretty serving platter like this MacKenzie-Childs Courtly Check Egg Plate or bed of fresh greens for an extra springtime touch.
Tips for Success
- Don’t skip the ice bath—it helps with peeling and prevents overcooked yolks.
- Use clear glass bowls so you can easily see the dye color and egg transformation.
- The longer the eggs sit in the dye, the more vibrant the color—but don’t go too long or they’ll start to pickle.
A Beautiful Easter Treat
These easy last-minute colored deviled eggs are proof that simple ingredients and a little creativity go a long way. With naturally dyed egg whites and a creamy, flavorful filling, they’re a festive and wholesome option for your Easter celebration. Whether you keep it traditional or try new flavors, this recipe is sure to impress—and no one will guess how easy they were to make.
Perfect for springtime, potlucks, or a colorful weekend brunch—these deviled eggs are a little bite of holiday magic.
Other Easter Egg Ideas
Be sure to check out this list of ideas for coloring and decorating eggs for Easter!
Easy Last-Minute Colored Deviled Eggs for Easter
Equipment
- Glass bowls (one for each color)
- Spoons
Ingredients
- 1 dozen large eggs
- Water for boiling
- Ice for chilling
Natural Dyes (choose a few or all):
- Beets for pink/red tones
- Purple cabbage for blue/lavender tones
- Turmeric for yellow/gold tones
- Spinach or parsley for light green tones
- Blueberries for blue/gray tones
- Red onion skins for soft mauve tones
Instructions
Step 1: Hard Boil the Eggs
- Boil your eggs using your favorite method—either with the Chefman Egg Cooker for hands-off ease or on the stovetop in a pot of boiling water. Once cooked, immediately transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.
Step 2: Make the Natural Dyes
- While your eggs are cooling, chop the vegetables and boil each one separately in about 2 cups of water. Simmer for 10-15 minutes to extract the color, then strain and transfer the liquid to separate glass bowls. Let the dye cool completely.
- Color suggestions:
- Beets → Pink
- Purple cabbage → Blue (add a splash of vinegar for deeper hues)
- Turmeric → Yellow
- Spinach or parsley → Light green
- Blueberries → Blue-gray
- Red onion skins → Mauve
Step 3: Crack and Peel the Eggs
- Once your eggs are chilled, gently crack them open using the back of a spoon—a little kitchen hack that makes peeling a breeze.
Step 4: Slice and Scoop
- Slice each egg in half lengthwise and carefully remove the yolks, placing them in a separate bowl for the filling.
Step 5: Make the Filling
- Mix the egg yolks with your favorite deviled egg ingredients—whether that’s classic mayo and mustard, a touch of vinegar, or even a little relish for crunch. Blend until smooth.
Step 6: Dye the Egg Whites
- Now for the fun part! Drop the egg white halves into the natural dye bowls. Use a spoon to gently move them around so the color coats evenly. Let them sit for 2–3 minutes or until the desired shade is achieved, then remove and place on a paper towel to dry slightly.
Step 7: Fill and Serve
- Scoop or pipe the yolk mixture back into the now-colorful egg whites using a small spoon or piping bag. Arrange your pastel deviled eggs on a pretty serving tray or bed of fresh greens for an extra springtime touch.
