Rainbow Deviled Eggs

  • Ready in: 60 minutes
  • Serves: 6
  • Complexity: easy
  • kcal: 46
Rainbow Deviled Eggs


  • EGG DYE:--
  • 12 hard-boiled eggs
  • 2 cup warm water
  • 4 tbsp turmeric (3 tbsp for orange, 1 tbsp for yellow)
  • 2 canned beets (use juice only)
  • 2 cup blueberry juice
  • FILLING:--
  • 2 tsp mustard
  • SIDS SALT & PEPPER to taste
  • 2 tbsp turmeric
  • 2 tbsp beet juice
  • 1 tsp beet, powder
  • GARNISH:--
  • ½ orange capsicum
  • ½ cup parsley
  • 2 spring onions


  1. Peel hard-boiled eggs and slice in half lengthwise and place yolks in a bowl.
    In a separate bowl, mix turmeric and warm water then dip several hard-boiled egg white.
    In a bowl of beet juice, dip several hard-boiled egg whites.
    In a bowl of blueberry juice, dip several hard-boiled egg whites.
    In the bowl with hard-boiled yolks, add and mix
    SIDS RASPBERRY HONEY MAYO and mustard then add SIDS SALT & PEPPER and mix well.
    Separate the egg yolk mixture evenly into 2 bowls.
    In the first bowl, add turmeric and mix. In the second bowl add beet juice, mix then add beet powder.
    Remove the newly-coloured egg whites from the bowls.
    Pipe in the newly-coloured egg yolks into their original home then mix and match the colours to your preference.
    Top with chopped orange capsicum, parsley and spring onions.