Red Tie Dye Deviled Eggs
- Kievonna
- Apr 20
- 2 min read
Updated: May 29
The mistake that turned into a masterpiece. I’ll be honest with you, this wasn’t the plan.
I set out to make red deviled eggs, bold and dramatic, dyed on the outside. But the shells didn’t take the color. Not even a hint. I soaked those cage-free brown eggs in red dye for over an hour, and by the time I rinsed them, I had completely given up on the idea. Until I peeled them.
To my surprise, the egg whites had absorbed the color instead. Not in any uniform way, not cracked like I’ve seen before—but dyed in a way that looked almost like red tie-dye. Soft, marbled. Unexpectedly beautiful.
And so I moved forward with them. As is. Because life (and the kitchen) is better when you don’t fight what wants to unfold naturally.
The Recipe
I kept the recipe simple - nothing fancy, just bold and creamy with the right touch of seasoning.
Ingredients
6 hard-boiled eggs (cage-free brown if you want to try the same result)
2 tablespoons mayonnaise
1/2 teaspoon dijon or yellow mustard
1 teaspoon olive oil
¼ tsp garlic powder
sea salt & cracked black pepper to taste
chopped chives (optional)
sliced green onion and more cracked pepper
& drizzle of olive oil for garnish
Instructions
Cut the peeled eggs in half and gently remove the yolks.
In a small bowl, mash the yolks with mayo, mustard, olive oil, garlic powder, and a dash of salt and pepper. Fold in chopped chives if using.
Use a piping bag (or a zip-top bag with the corner snipped) to pipe the filling into each egg white half.
Garnish with sliced green onion and a final dusting of cracked black pepper.
Serve chilled, beautifully arranged in a porcelain egg holder. {linked below}
I don’t know how to recreate the dye (truly, no idea how it happened), but I’m not mad at the mystery. The best recipes are sometimes the ones that surprise us.
These eggs were simple, savory, and despite my doubts - showstopping. That’s enough for me.
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