Hippity Hoppity Easter’s on its way! I wanted to add a little color to my deviled eggs this year for Easter but I didn’t like the idea of dying them in commercial dyes since I was going to peel them first. You know me, being the frugal gal I am, I didn’t want to go buy a lot of groceries just for this experiment so I opened my fridge, freezer, and pantry doors and went treasure hunting.
I came up with grape juice, pickled beet juice (I’m the only one in my family that will eat them but I love them), fresh blackberries, frozen blueberries, matchstick carrots, and turmeric.
I put the blueberries, blackberries, and turmeric in three separate small pans (I had to wait to wash one because I only have two). I added 1 1/2 cups water to the pans and brought the mixture to a boil. I turned off the heat and let the pans stand for 10 minutes. Then I strained the berries through a metal sieve. Don’t throw out the berries! Save them for your breakfast cereal or top your ice cream with them. I strained the turmeric mixture with a very fine mesh sieve.
The carrots were a bust. I cooked them in water for about 30 minutes and unlike the berries, the water stayed practically the same color. I just added the carrots to the chicken and orzo soup I made for dinner.
Here’s how the rest of the process goes. Place 1 cup of strained berry juice, grape juice, and strained turmeric liquid in small fruit jars or cups. Add 1 to 2 teaspoons vinegar and gently drop in peeled, boiled eggs. The vinegar helps the egg absorb the color. The pickled beet juice doesn’t need any vinegar because it already has it in it.
As you can see, the colors vary depending on how long you leave the eggs in the liquid. The vibrant, ruby color egg in the left picture was steeped in pickled beet juice overnight (basically pickled eggs). The lighter shades of pink and mauve were left in pickled beet juice for 10 to 15 minutes. The lavendar egg on the far left in the the left picture came from blackberries; the blue egg on the right of the left picture and at 10:00 o’clock on the right picture came from blueberries. The jewel-toned purple egg came from the grape juice and all three yellow eggs came from the turmeric.
The group of eggs in the right picture reminds me of the Comfort Colors t shirt colors. If you twist my arm, my favorite would have to be pickled beet egg steeped overnight partly because I LOVE pickled beets.
It was so hard to pick a favorite color because its just so cool to see what beautiful natural colors came from things I had on hand. Which color is your favorite?
You can serve these eggs simply sliced and salted or go all the way and make deviled eggs. My basic recipe is super simple with mayo, Heinz yellow mustard, and salt. Normally, I love to sprinkle deviled eggs with crumbled bacon, paprika, parsley, or freshly ground black pepper but the colorful eggs are the stars of the show.
I couldn’t resist sprinkling a little flaked salt on them! I’d love to hear from you if you decide to dye eggs naturally and what colors of rainbow you came up with. What’s in your fridge?
These colorful eggs were dyed naturally with items from my fridge and pantry like frozen blueberries, pickled beet juice, and turmeric. Since the eggs are peeled, I don't like the idea of the eggs absorbing artificial coloring. The results were beautiful.
- 6 large eggs
- 1 cup blackberries fresh or frozen
- 1 cup blueberries fresh or frozen
- 1 tablespoon ground turmeric
- 1 cup grape juice
- 1 cup pickled beet juice
- 4 teaspoons vinegar
- 1/4 cup mayonnaise
- 1 1/2 teaspoons yellow mustard
- 1/8 teaspoon salt
1. Cook eggs to make hard cooked eggs using Instant Pot or boiling in pan on stovetop. I used the Instant Pot 5-5-5 method. Place 1 cup water in a 6-quart Instant Pot with trivet in the bottom. Arrange the eggs on the trivet. Close the lid and push the pressure valve to Sealing. Cook at high pressure for 5 minutes and let the pressure release naturally for 5 minutes then push the pressure valve to Venting.
2. Plunge the eggs into cold (I add a little ice) water. The shells should peel off easily after gently cracking the ends of the eggs.
3. Meanwhile, add 1 1/2 cups water to three small pans and add blackberries, blueberries and turmeric to each pan. Bring them to a boil, then remove from the heat and let them stand 10 minutes.
4. Strain the blueberries and black berries into a small fruit jar or cup with a fine metal sieve or strainer. Strain the turmeric with a very fine mesh sieve into a fruit jar or cup. Let liquid cool to room termperature
5. Pour grape juice and pickled beet juice in fruit jars or cups. Add vinegar to all the cups except pickled beet juice. It already has vinegar in it. Vinegar helps the egg absorb the color.
6. Gently lower the eggs into the cups. Leave the eggs in the cups 10 to 15 minutes or until desired color is achieved. For vibrant, darker colors leave them in overnight but be sure and put in the refrigerator.
7. Remove eggs from the cups with a spoon and pat dry on paper towels.
1. Slice the eggs in half lengthwise with a knife and scoop out yolks in a medium bowl. Mash the yolks with a fork or a potato masher. Add mayonnaise, mustard, and salt. I use my Kitchen Aid hand mixer at this point to mix it all together because I can't ever get all the lumps out with just a fork.
2. Spoon the filling into a zip-top bag or pastry bag fitted with a large star tip. I often just snip the end of the bag with no tip and just pipe it onto the eggs straight from the bag. You can also just spoon the filling into the eggs.
Sprinkle with flaked salt, pepper, paprika, parsley or just leave them plain and colorful!