When I realized that this year's Easter brunch was pot luck, my first thought was "Oh shit." This was a crazy week for me, and I had no idea how I was going to pull together something special enough for Easter, but that still traveled well and felt like brunch.

After a quick brainstorm, I came up with these Deviled Easter Eggs. The instructions you see here are the detailed, dot-every-I-and-cross-every-T version. But truth be told, I also tried them without simmering and straining the cabbage. While the color was less intense, the eggs still came out fine. So if you're making your dyes after your kids go to bed when all you want to do is watch some trash TV and hit the hay, then don't simmer the cabbage. Just nuke some water in the microwave, pour it over the ingredients, drop in your eggs, and let it do its thing. 


Which brings me to dying times. The eggs you see here were left in the dye for about 90 minutes. If you don't mind brighter eggs with more of the color radiating toward the yolk, then leave them in for longer. I plan on hard boiling the eggs while we eat dinner Saturday night, then peeling them and leaving them in the dye overnight. All I'll have to do is slice and fill them Sunday morning, which will take very little time because my three-ingredient filling is so simple. I used Siggi's 2 percent Plain Icelandic Yogurt, but any plain, strained yogurt will do provided that it has at least 2% milk fat. (I do not, however, recommend filling the eggs the night before. The colors seem to fade with storage, so it's best to leave them in the dye until right before you plan to serve.)

I'll probably stick to paprika and fresh herbs for the toppings because I'm cooking for a crowd, but if I was  making them just for the family I'd probably top them with crumbled bacon, minced pepperoncini, or even guacamole. Go wild with the toppings when you make these! And be sure to tag me in your Insta pics! 



prep time: 30 minscook time: 40 minstotal time: 70 mins

These playful snacks made with all natural dyes are perfect for Easter brunch. Bonus: the dyes can be repurposed as a non-toxic replacement for traditional Easter egg dye.


  • 6 eggs (hard boiled and cooled)
  • 2 c water
  • 2 c chopped purple cabbage
  • 1/2 tsp baking soda
  • 1 tbsp white vinegar
  • pinch salt
  • 2 c hot water
  • 1 tbsp beet root powder
  • 1 tbsp white vinegar
  • pinch salt
  • 2 c hot water
  • 1 tbsp turmeric
  • 1 tbsp white vinegar
  • pinch salt
  • 1/3 c low-fat or whole milk strained yogurt
  • 1 tbsp yellow mustard
  • 6 hard boiled egg yolks (from the eggs listed above)


  1. Start by making the blue dye, as it is most time consuming. Combine all ingredients for blue dye in a non reactive sauce pan, stir well, and bring to a boil.
  2. Reduce heat and simmer for 20 min.
  3. Let cool, then add 2 hard boiled eggs.
  4. Next, combine all the ingredients for pink dye in a glass or metal bowl and stir well. Add 2 hard boiled eggs.
  5. Finally, combine all the ingredients for yellow dye in a glass or metal bowl and stir well. Add 2 hard boiled eggs.
  6. Leave eggs in dye for at least 1 hour or until they have reached the desired hue, then remove and slice in half lengthwise.
  1. Remove the yolk from each egg and place in a bowl. Mash with a a fork until it reaches the a uniform, crumb-like consistency.
  2. Add yogurt and mustard, using the fork to mash and whip the mixture until smooth.
  3. Spoon the mixture into the hollows of the eggs, or use a pastry bag to fill them. Top as desired.
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