Enjoy Easter With These Naturally-Dyed Greek Yogurt Deviled Eggs

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 weve 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!