Rainbow Easter Deviled Eggs

5 from 6 votes

Rainbow Easter Deviled Eggs are so pretty and delicious too, make this a family tradition in your home!! The kids will love to make these with you.

Prep Time20

Cook Time20

Additional Time3

Total Time3 40

Course: Appetizer

Cuisine: American

Keyword: deviled eggs, dyed eggs, Easter, eggs, rainbow

Servings: deviled eggs

Calories: 168kcal

8 hard boiled eggs peeled
2 cups water and 1/2 cup white vinegar with 1 1/2 tsp. salt for each dye
Dyes of choice we used 2 cups chopped unpeeled red beets, 2 cups unpeeled orange beets, 2 Tbsp. Turmeric and 1 1/2 cups frozen blueberries
4 - 1/2 quart 500 ml. mason jars

Have ready 8 hard boiled eggs. Place the water, vinegar and salt in each of four pots and fill with the two different kind of beets, turmeric and blueberries. Boil until desired color is reached. Don't boil too long to let all your water evaporate. You need to fill the jars 3/4 full.
Fill the jars and refrigerate. Keep the eggs refrigerated too. When they are at the same temperature add two eggs to each jar and let soak 3-8 hours, refrigerated. The longer they soak the darker the lighter dyes will get. Don't soak longer as you will end up with pickled eggs.
Remove the eggs from the dye and dry well. Cut eggs in half lengthwise and remove the yolks.
Add the yolks to mayonnaise, vinegar, Dijon, salt and pepper and stir until creamy.
Place in a piping bag with a #12 Wilton tip and pipe into egg halves.
Garnish with chives and refrigerate until ready to serve.

The dye may bleed further into the eggs making them appear all pink/purple etc. which is pretty too if left in the refrigerator too long.