Dyed Deviled Eggs

dyed deviled eggs
Photo: Dana Gallagher
Prep Time:
45 mins
Total Time:
4 hrs 40 mins

For an intense pickled flavor, let the eggs cool slightly, then peel them before submerging themin the beet or turmeric mixture.


Beet Dye

  • 4 small beets (14 ounces total), scrubbed and stems trimmed

  • ¼ cup distilled white vinegar

Turmeric Dye

  • 3 pieces (2 inches each) fresh turmeric, peeled and finely grated (3 tablespoons)

  • ¼ cup distilled white vinegar


  • 12 large eggs, preferably farm-fresh

  • ¾ cup mayonnaise, preferably homemade

  • Kosher salt and freshly ground pepper

  • 1 Chioggia beet (2 ½ ounces), scrubbed, peeled, and finely grate

  • 1 piece (2 inches) fresh horseradish, peeled and finely grated

  • ¾ teaspoon distilled white vinegar

  • ½ cup Ramp Pesto

  • Flaky sea salt, such as Maldon, for serving


  1. Beet Dye:

    Bring beets and enough water to cover them by 2 inches (about 10 cups) to a boil in a medium saucepan. Reduce to a simmer; cook until beets are tender when pierced with the tip of a knife, about 45 minutes. Drain, discarding liquid and reserving beets. When cool enough to handle, rub skins off with a paper towel and discard. Coarsely chop beets and place in a large bowl; stir in 3 cups water and vinegar.

  2. Turmeric Dye:

    Meanwhile, bring turmeric and 6 cups water to a boil in a medium saucepan. Reduce to a simmer; cook until water is a bright, deep yellow, about 30 minutes. Strain into a large bowl; discard solids. Stir in vinegar; let cool completely.

  3. Eggs:

    Bring a large pot filled halfway with water to a boil. Using a slotted spoon, gently lower eggs into water. Reduce heat to a gentle simmer and cook 9 minutes. Use slotted spoon to remove eggs; transfer half to bowl of turmeric dye and other half to bowl of beet dye. Refrigerate until desired color is achieved, at least 15 minutes, and up to 3 hours for more saturated color. Remove eggs from dye with slotted spoon; refrigerate until ready to use.

  4. Peel and halve eggs length-wise; remove yolks and transfer to a bowl. Mash yolks with a fork; stir in mayonnaise and season with kosher salt and pepper. Spoon yolk mixture into whites. Combine grated beet and horseradish with vinegar and a pinch of kosher salt. Garnish filled eggs with beet mixture or ramp pesto, or both. Sprinkle with flaky salt and pepper; serve.

Related Articles