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ou might be thinking… why are those deviled eggs purple? I successfully attempted to dye my own eggs naturally. I followed the directions The Curious Coconut posted from the new book The Homegrown Paleo Cookbook by Diana Rodgers. I have to say I am pretty proud how these eggs turned out, and not just because the color is awesome. The flavor of these buffalo ranch deviled eggs is out of this world! I mentioned when I shared my easy ranch seasoning that I had been making buffalo ranch deviled eggs with the seasoning. I wasn’t planning on sharing the recipe because it is pretty simple but after making them for a third time in as many weeks, I figured I needed to share these gems with you!

If you are wondering about naturally dying Easter eggs, I definitely recommend checking out these posts (here and here). Here is what I ended up doing. I boiled 2 cups of cranberries in about a quart of water. I simmered the mixture for about 20 minutes. I decided to cook the eggs in the liquid thinking it would dye the eggs; however, this didn’t work out. I would suggest cooking your eggs the normal way you make hard boiled eggs. I steam mine like Steph’s instructions here. Ok now you have a quart of cranberry juice. I didn’t strain the cranberries out but I think it would be a good idea because they left little marks on the eggs. To intensify the color, I added a splash of apple cider vinegar because I didn’t have white vinegar. I let the mixture come to room temperature then added the de-shelled hard boiled eggs to the liquid and placed it in my fridge overnight. In the morning, I was reward with these beautiful purple eggs!

Buffalo Ranch Deviled Eggs

10 minutes

5 minutes


  • 6 hard boiled eggs, shells removed and cut in half
  • 2 tbls homemade mayo
  • 1 1/2 tbls ranch seasoning
  • 1 1/2 tbls hot sauce, I used franks
  • salt and pepper, to taste
  • 2 tbls fresh chives, diced for garnish


  1. Crush ranch seasoning between your fingers to make a finer blend.
  2. Scoop yolks into a small bowl with mayo, ranch seasoning, hot sauce, salt and pepper.
  3. Mix until smooth then place into a small plastic baggie and seal.
  4. Clip one corner of the bag and pipe yolk filling into egg whites.
  5. Garnish with chives.



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