Naturally Dyed Pickled Easter Eggs Recipe

I haven’t dyed Easter eggs in years!

But it was definitely one of my favorite parts of the holiday as a child. I remember gleefully taking those store bought kits with the funny smells and dying my eggs all different shades. I would occasionally put on a sticker or two (or five, come on) and just staring at my final masterpieces. But I don’t think I did anything beyond staring at the eggs. I never ate any of the eggs which seems like such a shame and waste of food. So I was completely intrigued when I saw this Epicurious recipe for naturally dyed pickled easter eggs. These eggs were also bright, vibrant and adorable but made to be eaten. While I can’t put any stickers on them, I was happy to let my little one play with them and of course eat them as well.

Naturally Dyed Pickled Easter Eggs Recipe on boats

Table of Contents

Naturally Dyed Pickled Easter Eggs Recipe

Ingredients

6 hard-boiled eggs, peeled
1 cup distilled white vinegar
2 teaspoons kosher salt
2 teaspoons sugar

For pink pickled eggs:

1/2 small beet, peeled, quartered
1 shallot, sliced
1 bay leaf

For yellow pickled eggs:

1 (1/2-inch) piece ginger, thinly sliced
2 teaspoons black peppercorns
1/4 teaspoon turmeric powder

For orange pickled eggs:

1 medium carrot, peeled, sliced
2 garlic cloves
1 sliver peeled beet
Small pinch of saffron

Servings

6 eggs

Special Equipment

Glass heatproof jars

Preparation

Place eggs in a medium glass heatproof jar. Cook vinegar, salt, sugar, and 1 cup water in a small pot over high heat, stirring, until salt and sugar dissolve.

To make pink pickled eggs:

Add beet, shallot, and bay leaf and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of pink.

To make yellow pickled eggs:

Add ginger, peppercorns, and turmeric and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of yellow.

To make orange pickled eggs:

Add carrot, garlic, beet, and saffron and bring to a boil. Remove from heat and let cool slightly. Pour over eggs, stir, and chill at least 3 hours or up to overnight for a darker shade of orange.

Do Ahead