Natural Easter Egg Dyes

(Page 2 of 2)

February/March 2002
By Dawna Edwards 
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Egg Safety

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Eggs need to be refrigerated. They can lose more quality in one hour at room temperature than they will in one week in the refrigerator. Store them in their original carton to prevent them from taking on the other odors of the refrigerator. Deviled eggs will last in the refrigerator for about one week, but they are much better if eaten within one or two days of preparation, as liquids may settle out of the yolk mixture.

Stuffing the Eggs

Peel the shell from each of the eggs. Slice the boiled eggs in half lengthwise with a knife. Remove the yolks and set the whites aside. In a small bowl, mash the yolks with a fork. Stir in mayonnaise and/or yogurt or sour cream and liquids. When mixed smooth, add the remaining ingredients (listed below). Using a spoon, fill a plastic sandwich bag or pastry bag with the yolk mixture. If using a plastic bag, snip one corner of the bag diagonally with scissors. Refill the white halves with about 1 tablespoon of the yolk mixture.

Lemon-Dill Deviled Eggs

• 8 hard-cooked eggs
• 2 tablespoons mayonnaise
• 2 tablespoons yogurt or sour cream
• 1/2 teaspoon grated lemon zest
• 1 tablespoon dill weed
• 1 teaspoon finely chopped scallions
• 1/4 teaspoon ground mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Parsley, for garnish

Curry Deviled Eggs

• 8 hard-cooked eggs
• 1/4 cup plain yogurt or sour cream
• 1/2 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon finely chopped parsley
• 1 tablespoon minced scallions
• 1/4 teaspoon salt
• Paprika, for garnish

Capered Eggs

• 8 hard-cooked eggs
• 2 tablespoons mayonnaise
• 2 tablespoons plain yogurt or sour cream
• 1/2 teaspoon rice vinegar
• 2 tablespoons capers
1 tablespoon minced onion
1/8 teaspoon celery salt

Spicy Deviled Eggs

• 8 hard-cooked eggs
• 1/4 cup plain yogurt or sour cream
• 1 tablespoon mustard
• 1 tablespoon diced, seeded green chiles, drained
• 2 teaspoons finely chopped cilantro
• 1/4 teaspoon salt
• 1/8 teaspoon cumin
• Dash of ground red pepper

Dawna Edwards is the editor of The Herb Companion and has enjoyed coloring eggs every year since she was a young child. Her favorite contribution to the Easter Sunday meal is stuffed eggs

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  • Theresa 4/11/2009 7:58:39 AM

    I love these ideas. My mom used to color eggs with onion skins with us when we were little and now I do it with my kids. We also use small leaves and flowers to add botanical designs. We cut nylons, lay them flat, arrange the leaves and flowers and then set the egg on it and wrap it up. Tie off with a twisty seal. Then we put the eggs into the water/vinegar/onion skin mixture making sure to cover the eggs well in the skins.

    Using red cabbage is fun. We love to marvel at how this purple red cabbage makes the eggs blue. We follow the same process as with the onion skins but let the eggs sit in the mixture longer for a deeper color. The color combination of the golden onion-colored eggs and the blue cabbaged-colored eggs is beautiful.

    T

  • KC Compton 4/9/2009 3:55:24 PM

    Thanks, Wanda. I assume you dip them in undiluted grape juice. What about cherries and dandelion blossoms? What's that process?

    --KC Compton

  • Wanda 4/8/2009 11:12:32 PM

    This is very useful information, but I have a few others to add to your list, Cherries give a red or mauve color, and dandelion blossoms gives you a light yellow color, Acorns for some shades of brown, dark grape juice will give you a light purple...Happy Easter Everyone

  • KC Compton 4/8/2009 4:55:21 PM

    Great! Send us photos. We'd love to see what you come up with.

    --K.C. Compton

  • Sarah 4/8/2009 11:57:28 AM

    Wow! This is great! I use natural botanicals all the time for coloring soaps (like turmeric) but wasn't sure about the whole color to vinegar ratio for the eggs. I am looking forward to doing this with my daughter on Saturday. I'll tweet this posting too!
    Sarah

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