Why just color the shells when you can color the eggs themselves? The natural dyes in beet juice, red cabbage, and turmeric add lovely color. For the filling, get creative with avocado, corn, curry, red pepper and/or beets.
I had eight medium eggs, and these ingredients for the dye:
Beet juice (from some jarred beets I had in the fridge)
2 T turmeric
1/2 cup shredded red cabbage
I was doubtful myself when I saw this suggestion in Fresh Thyme’s free recipe mag. It did work! For blue dye, cook the red cabbage in a cup of water. It’s suggested to add a teaspoon of baking soda, but I omitted it and still got some good blue color. I placed the liquid along with the cabbage and two hard boiled, peeled eggs into a jar overnight.
The other dyes were even simpler – into another jar went the turmeric plus water to cover and three eggs, and three eggs went into the beet jar.
After halving the dyed eggs and putting the yolks into bowls, I got creative and you can too. I had:
1/2 avocado, juice of 1/2 lime, 1 tsp fajita seasoning, 2 t finely chopped green onion. That made the green filling.
1 cooked beet (from the same jar), 1 T chopped red pepper, 1 T hot sauce, T sour cream, 1 tsp berbere seasoning. That made the red filling (though it didn’t turn out as red as I would like – will have to experiment more with that one).
1/4 cup cooked corn, 2 T mayonnaise, 1 T mango salsa, 1/2 tsp curry seasoning. That was the yellow filling, my favorite.
I was as usual just kind of winging it. I mashed up the yolks and divided them more or less evenly. Deviled eggs are hard to mess up. If the filling’s not quite right, adding more mayo or sour cream usually fixes it. If it’s too bland, a little more seasoning or a little lemon juice will perk it up.
Top with paprika or Tajin. Or whatever you want.
Celebrate springtime with joy!
Good, Fast, Cheap 