Naturally Dyed Purple Deviled Easter Eggs

Naturally Dyed Purple Deviled Easter Eggs
Naturally Dyed Purple Deviled Easter Eggs
 

purple eggs, puuurrrple eggs.


 

Perhaps it's the Jew in me but I never really understood the Easter egg hunt tradition. It looks super fun though! If you can explain it well, please do leave your thoughts in a comment below. The practical egg lover in me thinks it's better to eat your eggs rather than spreading them around a lawn. I know, I know, BUT THE PRETTY COLORS! Well, let's have our colorful eggs and eat them, too!

 

I've got this! Though I will say, there's something about food dyed with food coloring, especially savory food, that makes me cringe. I can't quite put my finger on why but whatever it is it's got me here making naturally dyed Easter eggs. Purple seemed like a fun mystical feeling route to take. And, here we are. 

 

I will say, at first my brain couldn't get past eating a purple egg. I had a really hard time taste testing these. I literally closed my eyes and sunk my teeth into one quickly like ripping a bandaid. I'm happy to report back that they are awesome! (well, duh, because I am here writing about them). The creamy flavorful mixture in the center is so good, that this little Jew may celebrate Easter this year as my excuse to make these delicious bites again.

 

You'll see what I mean. 

 

I'm obsessed with the Easter Bunny! It's the only bunny I know who can lay eggs.


 
 

Naturally Dyed Purple Deviled Easter Eggs

Recipe


 

TIME

PREP TIME: 3 minutes

COOK TIME: 30 minutes

COOL TIME: 30 minutes

DYE TIME: 30 minutes

TOTAL TIME: 1 hour 33 minutes



YIELDS

8 Deviled Eggs



INGREDIENTS

Purple Cabbage (1)

White Vinegar (2 tbsp)

Eggs (4, hard-boiled and deshelled)

Mayonnaise (2 tbsp)

Garlic (1 clove)

Cayenne

Salt

Pepper



KITCHEN ITEMS

Stock Pot

Saucepan

Cutting Board

Chefs Knife

Food Processor

Piping Bag and Tip (or sandwich bag)

Slotted Spoon

Tongs

1. TO MAKE YOUR NATURAL PURPLE DYE. fill your stock pot with water and heat over high heat.

Tear off the leaves from your purple cabbage and add them to your water.

Boil for 30 minutes.

Use your tongs to discard your purple cabbage leaves.

Stir in your vinegar.

 

2. TO DYE YOUR EGGS. drop your hard-boiled eggs into your dye.

Stir occasionally.

Use your slotted spoon to occasionally check on their color. (I let mine sit for about 30 minutes.)

Use your slotted spoon to remove your dyed eggs from the dye.

On your cutting board, cut your dyed eggs in half lengthwise.

 

3. TO MAKE YOUR DEVILED EGGS. put your hard-boiled egg yolks into your food processor.

Add your mayonnaise and garlic.

Season with your cayenne, salt, and pepper.

Blend until you have a smooth and creamy texture.

Transfer your mixture into your piping bag with the tip at the end of it. 

Evenly pipe your mixture into your dyed hard-boiled egg white halves.

Sprinkle with more cayenne.

Serve.

 

NOTE. as a test, I sealed these in an air-tight container and refrigerated them for twenty-four hours. In that time, the purple turned into a blue color.