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Naturally-Dyed Pickled Eggs

The sun has been shining, birds have been chirping, and every day brings a light April drizzle.

It’s spring time folks!

And it’s also the week leading up to Easter.

You know what that means?

Time for an EGG-cellent experiment!

Dying eggs was totally part of the Wells fam Easter traditions growing up. Tie-dyed, crayon drawings, that eye-dropper method thing. We did a little bit of everything.

But pickled? Nope. And there were definitely no beets or turmeric involved…

After this adventure I think that needs to change.

Gorgeous natural colors and a more flavorful deviled egg?

Also super easy.

Serious win.

So let’s get started!

What you need: eggs, vinegar (I used apple cider vinegar), water, turmeric, cooked beets, salt, and a few other spices.

Also some good ‘ol mason jars.

Add the peeled hard-boiled eggs to the mason jars with the coloring agents.

For yellow-orange: one piece of beet and a teaspoon or so of turmeric

For pink: a couple pieces of beet

I added ground mustard and garlic to both for some extra flavor!

When using beets, try to layer with the eggs for even coloring.

Three to four eggs fit best in the jars.

The pickling liquid is 1:1 vinegar and water.

Bring to a boil on the stove, then dissolve some salt and a tad bit of sugar.

Pour the liquid over the eggs, cover with the lid, and give them a gentle shake to evenly disperse the colors.

Let them cool slightly and then place in the fridge.

I let mine sit for about 36 hours I think?

It’s not an exact science, but at least 12 is preferred.

Then it’s time for the reveal!

Look at them!

Beautifully vibrant.

All from turmeric and beets!

Are you kind of in awe?

Cause I was…

Not ashamed of my appreciation for these eggs.

Now these are fine and dandy all on their own (think with salads, on toast, etc.), but why not kick it up a notch?

Let’s make deviled eggs.

Since they already have a tangy pickled flavor, these deviled eggs are gonna pack a punch!

I kept things simple with some dijon mustard, mayo, and a bit of Montral Steak Seasoning (a Wells fav).

Just spoon the mix back into the crevice and wal-a!

Perfection.

Creamy, pickly goodness!

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