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Naturally Dyed Deviled Eggs

There is no need for artificial food coloring when Mother Nature has given us the most beautiful, all natural food coloring! These naturally dyed deviled eggs are made with beet juice, blueberry juice and turmeric.
Course Appetizer
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24 servings
Author Emily Kyle, MS, RDN

Ingredients

  • 1 dozen hard boiled eggs
  • 1 can of no salt added beets
  • 1 cup of frozen blueberries
  • 1 tablespoon of turmeric
  • 2 tablespoons of full-fat plain Greek yogurt
  • 1/2 tablespoon of ground mustard
  • 1/2 tablespoon parsley flakes
  • 1 teaspoon of vinegar
  • 1/2 teaspoon of salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon of paprika

Instructions

  1. Boil and peel one dozen eggs using the method of your choice.
  2. Slice each egg in half and carefully remove the yolk. Set the yolks aside in a medium sized bowl to by dyed.
  3. For the All Natural Dyes
  4. PINK: Drain one can of sliced beets, collecting the juice. The beets can be saved for later, but here we want to reserve that beautiful pink juice for our dye. You can add water as desired to get the color you are looking for. More water will result in a lighter pink.
  5. PURPLE: Take 1 cup of frozen blueberries and let thaw (can use the microwave if needed). Use a fork to mash the berries as they thaw to collect the juice. Save the blueberry pulp for baking or smoothies!
  6. YELLOW: Mix 1 tablespoon of turmeric powder in 1 cup of warm water.
  7. Once you have your natural dyes ready to go, place the eggs whites in each color. How long you leave the egg in the natural dye will determine the richness of the color. The ones pictured in this recipe were in the liquid for approximately 30 minutes. Try a variety of times for different shades of pink, purple and yellow.
  8. While the egg whites are sitting in the dye, you can begin to prepare your filling.
  9. For the Deviled Egg Filling
  10. Combine the reserved egg yolks with the Greek yogurt, ground mustard, parsley flakes, vinegar, and salt. Mash well with a fork. Let sit for 10 minutes.
  11. Divide the egg yolk mixture in half, one to be made pink and one to be made yellow.
  12. In one half of the mixture, add in 1/2 teaspoon of turmeric. Mix well. If the mixture seems too dry, add another 1/2 tablespoon of Greek yogurt.
  13. In the other half of the mixture, add 1/2 teaspoon of beet juice and mix well.
  14. To fill the dyed eggs with the yolk mixture, all you need is a two ziplock bags. If you want to get fancy you can use a piping tip. Simply snip a small corner off the ziplock bag, place the piping tip in if you're using one, and fill the bag with the yolk mixture.
  15. When the egg whites are the color you desire, remove and set them hollow side down on a piece of paper towel for a minute or two to dry. Flip over when dry.
  16. Gently squeeze your ziplock bag to fill each egg white. I filled my yellow and purple eggs with pink filling and my pink eggs with yellow filling.
  17. Sprinkle with paprika as desired.
  18. Enjoy!
  19. These beautiful Naturally Dyed Deviled Eggs are the perfect pretty appetizer for any holiday plus an excellent source of protein. Whether food dye allergies or intolerance are present in your family or not, everyone can benefit from making the switch to these all natural food dyes!