Start by placing the red cabbage and beets in separate small pots and cover them with water. Bring the water to a boil, then reduce the heat and simmer for 20 minutes. This process extracts the vibrant colors from the vegetables, turning the water into natural dyes.

After boiling, strain the liquid and let it cool. You’ll notice the stunning colors that have developed in the liquid. This is the essence of your dyes!

If you want violet eggs, add 1 tablespoon of lemon juice to the cabbage water. For bright blueish green eggs, mix in 1 tablespoon of baking soda.

For the beets, allow them to soak in their cooking liquid (off the heat) for an hour to achieve a rich red hue. You can also use them immediately for a more rust-ish purple color.

For the remaining ingredients, you don’t need to boil them. Just prepare bowls for each color mixture.

Now, place the egg whites in the respective color mixtures. They’ll begin to absorb the colors immediately, and you’ll see them darken and become vibrant over the next 20 minutes.

If you’re dyeing whole unpeeled eggs, add 1 tablespoon vinegar to each color. Let them absorb the dye for about 10 minutes, but they can continue darkening for up to 24 hours in the liquid. If so, be sure to cover and refrigerate them.

For the eggs, fill a pot with cold water and place the eggs inside. Bring to a boil over high heat. Once boiling, turn off the heat and let them sit for 12 minutes. This will ensure perfectly cooked yolks.

After the time has passed, drain the hot water and cover the eggs with cold water to cool them down. This makes peeling much easier.

Once cooled, peel the eggs and cut them in half. If you want to dye the shells, leave them whole and unpeeled.

In a mixing bowl, mash together the egg yolks, mustard, mayonnaise, and salt until smooth. This creamy filling is the heart of your Dye Free Deviled Eggs.

Finally, fill the halved egg whites with the yolk mixture. Serve these delightful treats and watch them disappear!