Deviled Eggs are one of those dishes that screams spring. Whether serving them as part of Sunday brunch or at an afternoon picnic in the fresh spring grass, their creamy essence and pop of herbs are always welcomed as the weather warms. This spring KitchenAid challenged me to make “Deviled Eggs to Dye For” so I wanted to try something a little out of the norm… dyeing the egg whites.
For years, we’ve dyed hard-boiled eggs in the shells, experimenting with various dyeing techniques like wax sketching and marbling effects. Yet this year we thought we’d dye our eggs without the shells to create bright colorful deviled eggs that usher in a bit spring fever. These deviled eggs are so fun to eat and make your table look especially inviting.
I’m not opposed to artificial food coloring on occasion, but eggs are one of those foods that absorb natural homemade dyes very well, and if given the option to avoid chemicals, why not do it. Using ingredients like herbs, spices, fruits, and vegetables you can make a variety of natural dye colors to dip hard-boiled eggs in, even in their peeled state. Although it is possible to make yellow, various greens, light blue, and dark purple dyes at home, I used red cabbage to make a lavender dye and beets to make a pink dye, because I felt like they were the best colors to offset the bright yellow filling.
To make the natural dye, simply boil the red cabbage and beets in separate pots of water to extract their color, then add vinegar to help the color adsorb into the egg white. Either peel the eggs and dip them whole for color on the outside, with white centers, or cut them and remove the yolks, then dye the egg white halves so the color is present on the flat top as well.
Leave the eggs in the dye until your desired color is reached. Then pat them dry and refrigerate until ready to fill.
If you’d like the color to be a bit more subtle, you can dye the eggs whole. Soaked the beets in the vinegar solution for about 2 hours to get a more concentrated and deeper color. Then soak the whole egg in the dye solution, remove it from the dye and then slice it in half.
To get the different shades of color, soak the eggs for different time intervals. Soaking the eggs for about 3-4 minutes will give you a lighter lavender color. Soaking the eggs for longer will make them darker purple.
You can then slice them in half and fill them as desired.
I used the egg yolks to make a classic deviled egg filling with a hint of smoky flavor.
I put all ingredients for the filling in my KitchenAid® Food Processor, including fresh herbs, Dijon mustard, cayenne, and cumin, then pureed the filling until silky smooth.
The touch of spice elevated the flavor making these deviled eggs hard to resist. Then scoop the filling into a piping bag and pipe little mounds of filling into the center of each egg white.
Topping your Deviled Eggs to Dye For can be as easy as sprinkling the tops with classic paprika, or you can go with something that adds a bit of extra flavor and visual appeal! Toppings are such a personal matter, when I make deviled eggs for a group I always try to include several options.
Here are some of my favorites:
- Crispy Fired Shallots
- Toasted Pine Nuts
- Sweet Marinated Peppers
- Crumbled Bacon
- Fresh Rosemary Sprigs
You can top each deviled egg with something different like I did, or choose one or two of your favorite toppings to simplify.
Deviled Eggs to Dye For will make a statement at your spring parties that classic dishes never dye away, they only get better with age!
Naturally Dyed Deviled Eggs
Makes 24 servings
For the deviled eggs
1/2 cup mayonnaise
1 teaspoon apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon dried thyme
3/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
For the pink dye
2 cups boiling water
1/2 fresh beet, sliced
3 tablespoons white vinegar
For the purple dye
2 cups water
1/2 small red cabbage
3 tablespoons white vinegar
Crispy fried shallots
Sweet marinated peppers
Put the eggs in a large pot and fill with cold water, until the water covers the eggs by 1 inch. Place over high heat and bring to a boil. Once the water begins to boil, set a timer for 12 minutes. When the timer goes off, carefully move the pot to the sink and run cold water into it to cool. Then add ice to the water to chill the egg completely.
Meanwhile prepare the dyes. For the pink, place the beets in a medium bowl and pour boiling water and vinegar over the beets. For purple, place the cabbage and water in a sauce pot and bring to a boil. Once the color has been extracted from the cabbage, remove the cabbage and add the vinegar.
Remove the eggs from the ice water one at a time, leaving the rest to soak. Cold eggs are much easier to peel than warm eggs. Gently roll the egg on a hard surface to crack the shell, and then remove the peel.
Cut the eggs in half. Place the yolk in the KitchenAid® Food Processor and the whites in one of the dyes. Repeat with the rest of the eggs.
Add the mayonnaise, vinegar, mustard, and seasoning to the egg yolks. Puree until smooth. Then scoop into a piping bag.
Once the egg whites have reached your desired color, dry them with a paper towel and pipe the yolk filling into the centers.
Top with your garnish of choice.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*