Mother Earth Living

Natural Easter Egg Dyes

Use the color and flavor of plants to make winning Easter eggs, inside and out.
By Dawna Edwards
February/March 2002
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Eggs have long been associated with springtime and seen as a sign of fertility and new life. Both Jewish Passover and Christian Easter traditions use the egg as a symbol in their celebrations. Whatever your spring ritual, try some of the following suggestions for adding herbs to your eggs. You’ll see that herbs provide the perfect compliment, both as flavorings and as dyeing agents.

Cooking the Eggs

Allow the eggs to sit at room temperature for about 10 minutes. Put them in a non-corrosive pot and cover with cold water. Bring the water and eggs to a boil. Once boiling, lower the heat and simmer for 15 minutes. Remove the pan from the heat, drain, and cover the eggs with cold water. When cool, continue with dyeing or peel for deviling.

Stuffing the Eggs

Peel the shell from each of the eggs. Slice the boiled eggs in half lengthwise with a knife. Remove the yolks and set the whites aside. In a small bowl, mash the yolks with a fork. Stir in mayonnaise and/or yogurt or sour cream and liquids. When mixed smooth, add the remaining ingredients (listed below). Using a spoon, fill a plastic sandwich bag or pastry bag with the yolk mixture. If using a plastic bag, snip one corner of the bag diagonally with scissors. Refill the white halves with about 1 tablespoon of the yolk mixture.

Lemon-Dill Deviled Eggs

• 8 hard-cooked eggs
• 2 tablespoons mayonnaise
• 2 tablespoons yogurt or sour cream
• 1/2 teaspoon grated lemon zest
• 1 tablespoon dill weed
• 1 teaspoon finely chopped scallions
• 1/4 teaspoon ground mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Parsley, for garnish

Curry Deviled Eggs

• 8 hard-cooked eggs
• 1/4 cup plain yogurt or sour cream
• 1/2 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon finely chopped parsley
• 1 tablespoon minced scallions
• 1/4 teaspoon salt
• Paprika, for garnish

Capered Eggs

• 8 hard-cooked eggs
• 2 tablespoons mayonnaise
• 2 tablespoons plain yogurt or sour cream
• 1/2 teaspoon rice vinegar
• 2 tablespoons capers
1 tablespoon minced onion
1/8 teaspoon celery salt

Spicy Deviled Eggs

• 8 hard-cooked eggs
• 1/4 cup plain yogurt or sour cream
• 1 tablespoon mustard
• 1 tablespoon diced, seeded green chiles, drained
• 2 teaspoons finely chopped cilantro
• 1/4 teaspoon salt
• 1/8 teaspoon cumin
• Dash of ground red pepper


Dawna Edwards is the editor of The Herb Companion and has enjoyed coloring eggs every year since she was a young child. Her favorite contribution to the Easter Sunday meal is stuffed eggs


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