Deep Purple and Light Blue Pickled Deviled Eggs
Use butterfly pea flowers to naturally dye the outside of deviled eggs blue and purple.
Servings: 6 servings
Ingredients
- 6 eggs
- 4 cups cold water
- 2 tbsp white vinegar
- 2-3 tbsp dried butterfly pea flowers
- Mustard
- Mayonnaise
- Salt pepper, and dill weed to taste
Instructions
- Hard boil your eggs using your favorite method. Mine is in the Instant Pot, it makes them much easier to peel.
- Let the eggs cool to the touch and peel them.
- For the light blue eggs, combine water and butterfly pea flowers in a sealable plastic container. The water will become more vivid the longer they soak, so don’t worry if it looks pale for now.
- For the deep purple eggs, combine the water, vinegar, and butterfly pea flowers in a sealable plastic container. The water will become more vivid the longer they soak, so don’t worry if it looks pale for now.
- Once peeled, add the eggs to the water mixture and seal with the lid. Put in the fridge overnight at least, up to 24 hours.
- Remove the eggs from the water, lightly rinse off any flower pieces, and prepare your deviled eggs to your preferred methods.