Naturally Dyed Pickled Deviled Eggs
User Reviews
5.0
3 reviews
Excellent
Naturally Dyed Pickled Deviled Eggs
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These naturally dyed deviled eggs are brightly colored with fresh beets, red cabbage and ground turmeric. Flavor-packed pickled eggs are filled with a silky smooth deviled egg filling spiked with Old Bay. They are a simple make ahead appetizer perfect for spring gatherings or Easter brunch! Serve them alongside this Mini Carrot Cake with Brown Butter Cream Cheese Frosting!
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Ingredients
Beet Pickling Liquid:
- 1 1/2 cup water
- 1/2 cup vinegar
- 1 1/2 tablespoons sugar
- 1/2 teaspoon salt
- 1 beet , ends trimmed and shredded with a box grater
- 1 garlic clove peeled
- 5 whole cloves
- 1 teaspoon coriander seeds
- 1 bay leaf
Tumeric Pickling Liquid:
- 1 1/2 cup water
- 1/2 cup vinegar
- 1 teaspoon turmeric powder
- 1 garlic clove peeled
- 3 cardamom pods
- 3 black peppercorns
Cabbage Pickling Liquid:
- 1 1/2 cup water
- 1/2 cup vinegar
- 1/2 shredded purple cabbage
- 1 bay leaf
- 1 teaspoon mustard seeds
- 2 green onions sliced
Dozen boiled eggs, peeled
Filling:
- 1/3 cup to 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/4 teaspoon old bay
- minced fresh chives as garnish
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Instructions
To Make the Pickling Liquids:
- Put the beet ingredients into a saucepan, set over medium heat and bring up to a simmer. Turn off the heat and transfer to a 1-liter glass jar. Allow to come to room temperature. (To speed up this process, I let it stand for about 10 minutes on the counter and then transferred it to the fridge for 20 minutes.)
- Repeat with combining and simmering process with the turmeric pickling liquid and cabbage pickling liquid.
- Drop 4 to 8 boiled and peeled eggs in each jar and secure lid. Transfer to the refrigerator to pickle for at least 24 hours or up to 2 days.
- When ready to serve, halve the eggs and scoop out the yolks into a sieve. Push the egg yolks through the sieve (this makes for a silky smooth filling) using a spoon, into a bowl. To the bowl with the yolks, mix in the mayonnaise, yellow mustard and Old Bay. Mix until very smooth, adding a teaspoon or two of mayonnaise as desired. Transfer to a piping bag and pipe filling into deviled eggs. Garnish with minced chives.
Equipments used:
Notes
- Use a sieve to make the filling. If you want a silky smooth deviled egg filling take a few minutes to press the yolks through a fine mesh sieve instead of using a fork. You’ll have the fluffiest deviled eggs ever!
- For a beautiful presentation use a piping bag! Make your deviled egg filling then transfer it to a piping bag fitted with a star tip.
Nutrition Information
Show Details
Serving
12g
Calories
74kcal
(4%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
3mg
(1%)
Sodium
162mg
(7%)
Potassium
133mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
419IU
(8%)
Vitamin C
21mg
(23%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12EGGS (OR MORE!)
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 74kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 3mg | 1% |
| Sodium | 162mg | 7% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 419IU | 8% |
| Vitamin C | 21mg | 23% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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