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.
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.
Tried this recipe?Let us know how it was!