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Deviled Easter Eggs Recipe



12 organic pastured eggs (the older the eggs, the easier they peel)

Water to cover

1 ½ c organic apple cider vinegar

1 ½ c raw honey or dark maple syrup

1 ½ c filtered water 2 c chopped purple cabbage, 1 T turmeric powder, 3 slices of red beets

~¾ c soy-free mayo Sea salt and black pepper taste

Optional garnishes: crispy bacon, chives, paprika, baby radishes, carrot tops, etc.


Place eggs in a medium pot and cover with a few inches of water. Bring to a boil over high heat then remove from the heat and cover with a lid. Set a timer for 10-15 minutes then rinse eggs under cold water and peel.

Place vinegar, honey and water in a large bowl and mix until the honey dissolves.

Put cabbage, turmeric, and beets in three separate small saucepans. Top with even amounts of the pickle brine then boil until for about 5 minutes.

Place 4 peeled boiled eggs in 3 separate wide mouth mason jars and top with colored vinegar.

Let cool on the counter then move to the fridge to cool.

Cut eggs in half and place the egg yolks in a medium bowl. Add mayo, salt and pepper and mash with a fork. Taste and adjust seasoning then stuff back into the boiled eggs and serve with optional garnishes sprinkled on top.


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Happy Easter!




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