Spring is in the air! And these days, the chickens are laying eggs like there’s no tomorrow.

I have always been an egg-lover, but I hadn’t often experienced the joy of homegrown chicken eggs up until this year.

There’s nothing quite like farm-fresh eggs, every single one is truly a gift and a miracle to be enjoyed. Thank you chickens dearest!!

I’ve been trying to keep up with the overflow of eggs we’ve had on the farm lately, and have been churning out every egg recipe I know. These deviled eggs are one my current favorites. They’re made with Greek yogurt instead of mayonnaise and I promise you won’t even miss the mayonnaise!

For a festive Easter look, I hard-boiled the eggs and then dipped them in 3 easy homemade natural dyes. Red cabbage and a little baking soda makes a gorgeous blue.

A tablespoon of turmeric makes a vibrant yellow!

And one cup of chopped beets creates a flashy pink. (Wowzahs!)

This is such a delightful recipe to make with kids. They love learning how easy it is to create such beautiful colors with everyday foods. But let’s be honest, it’s every bit as fun for the adults ;-)

The longer you leave your eggs in the dyes, the brighter and deeper the colors will be. I left mine in for just under an hour and they turned out like this.

You can then proceed as you would with any other deviled egg recipe, cutting the eggs in half, and making a delicious filling with the yolks to pipe back into the hollowed egg halves. My Greek yoghurt recipe is below.

Some simple garnishes like smoked paprika, cracked pepper, chives, microgreens, chopped spring onion will give your deviled eggs a little pizazz that no one will be able to resist.

Happy Easter and happy spring!

Naturally-Dyed Greek Yogurt Deviled Eggs

For an Easter appetizer or hors d'oeuvres, food blogger Aube Giroux shows you how to naturally dye your eggs for a festive deviled eggs dish on the Kitchen Vignettes blog.

Ingredients

• For the Eggs:
• 9 hard-cooked eggs, peeled
• 1 Tbsp finely chopped spring onions or chives
• 1/2 cup full-fat Greek yoghurt
• 1/2 tsp. salt
• 1 Tbsp dijon mustard
• Optional Garnishes: smoked paprika, fresh-cracked pepper, chopped chives or spring onions, microgreens, fresh herbs
• For the Dyes:
• For Blue Dye:
• 2 cups water
• 2 cups chopped red cabbage leaves
• 1 Tbsp vinegar
• 1 tsp salt
• 3/4 tsp. baking soda
• For Pink Dye:
• 2 cups water
• 1 cup chopped beets
• 1 Tbsp vinegar
• 1 tsp salt
• For Yellow Dye:
• 2 cups water
• 1 Tbsp ground turmeric
• 1 Tbsp vinegar
• 1 tsp salt

Directions

1. To make the dyes, bring to a boil 3 small pots filled with 2 cups of water per pot, along with the magic ingredients in each one (beets, red cabbage, turmeric). Simmer in a lidded pot for 20 to 30 minutes and then remove from heat. Strain out the solids so you are left with 3 brightly colored liquids. Add 1 Tbsp of vinegar and 1 tsp salt to each pot of dye. In the case of the red cabbage dye, also add 3/4 tsp baking soda to create a blue hue (or leave it as is if you prefer purple).
2. To prepare the eggs, place them in a medium-sized pot filled with enough water to cover the tops of the eggs with an inch of liquid. Bring the water to a boil and then turn off the heat. Leave the eggs in the water, cover with a lid, setting a timer for 12 minutes. Remove the eggs after 12 minutes and transfer them to a bowl filled with ice cold water. Let them cool for one full minute. Remove from the cold water and lightly crack the shells on a hard surface, peeling the eggs carefully, making sure to leave the flesh intact. (*Note: freshly-laid eggs do not peel well. Make sure you use eggs that are at least a few days old for this recipe).
3. Place 3 peeled eggs in each pot of dye for about one hour (more or less time will give you varying intensities of color). Once you are satisfied with the color of your eggs, remove and dry gently with a paper towel.
4. Slice the eggs in half and remove all the yolks. Place the yolks in a bowl with the 1/2 cup of Greek yoghurt, 1 Tbsp. dijon mustard, 1 Tbsp. chopped onions, and 1/2 tsp salt. Puree with a hand blender. Either spoon this mixture back into the hollowed egg halves, or if you want to get fancy, place the yolk mixture into a piping bag with a large cake decorating attachment and pipe it into the egg halves.
5. Garnish and serve!

Yield: Makes 18 egg halves (serves 6 to 10 people)

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Aube Giroux is a food writer and filmmaker who shares her love of cooking on her farm-to-table blog, Kitchen Vignettes.

Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series was nominated for a 2014 James Beard Award. In 2012, she was the recipient of Saveur Magazine’s Best Food Blog award in the video category.