Rainbow Deviled Eggs with Sugartown Smoked Salmon Rose Buds

Rainbow Deviled Eggs with Sugartown Smoked Salmon Rose Buds

Rainbow Deviled Eggs with Sugartown Smoked Salmon Rose Buds
Because your Easter table deserves a showstopper — and so do you.

Spring has finally sprung, and we’re leaning into all things vibrant, tasty, and a little over-the-top (in the best way possible). If you’re hosting Easter brunch or heading to Grandma’s house with a dish in tow, let us introduce you to your new signature move: Rainbow Deviled Eggs topped with Sugartown’s Nova-Style Smoked Salmon Rose Buds.

Yep, we’re bringing the color and the flavor. These eggs aren’t just Instagram-worthy— they’re packed with smoky, savory goodness that will have your relatives asking, “Who made these?” (Go ahead, tap into your inner culinary star).

Let’s Talk Dye—Naturally, of Course!

Here’s the part that’s equal parts science experiment and holiday tradition. Skip the food coloring and go all-natural with these dye techniques. Bonus: get the kids and family involved and turn it into a kitchen memory moment.

PINK – Beet magic

  • 3 cups water
  • 1 cup chopped beets (skin on is ok)
  • Simmer 20–30 min, strain, add 1 Tbsp vinegar + 1 tsp salt 

BLUE – Red cabbage + baking soda = science!

  • 3 cups water
  • 2 cups chopped red cabbage
  • Simmer 20–30 min, strain, add 1 Tbsp vinegar + 1 tsp salt
  • Stir in ¾ tsp baking soda to turn it blue (make sure everyone's watching!)

YELLOW – Golden turmeric glow

  • 3 cups water
  • 1 Tbsp turmeric
  • Simmer 20–30 min, strain, add 1 Tbsp vinegar + 1 tsp salt

 Egg Dyeing 101

  • Hard-boil your eggs, peel, and plop them in the cooled natural dyes.
  • Let 'em chill—literally. The longer they soak, the bolder the colors. We went all-in and left ours overnight for that wow factor.
  • Once dyed and dried, they’re ready for deviled egg magic.

The Deviled Egg Base (Healthier, but Still Delish)

We’re swapping mayo for Greek yogurt here — still creamy, still crave-worthy, just a little lighter.

Ingredients:

  • 8 hard-boiled eggs, peeled
  • ⅓ cup full-fat plain Greek yogurt (or mayo if you're a purist)
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce (or coconut aminos for gluten-free)
  • ¼ tsp garlic powder
  • ¼ tsp salt (adjust to taste)
  • Optional: chives, parsley, or microgreens for garnish

Directions:

  1. Halve the eggs and scoop the yolks into a food processor.
  2. Add in all ingredients and blend until silky smooth.
  3. Pipe (or spoon, we’re not judging) the filling back into the colorful egg whites.

Star Power: Sugartown’s Smoked Salmon Rose Buds

This is where the oohs and aahs come in.

Take a slice of Sugartown’s nova-style smoked salmon and slice it in half. Roll it into a mini rosebud, trim if needed, and place it right on top of your deviled masterpiece. Not only does it taste like luxury, it looks like you took a masterclass in edible design. Garnish with a bit of microgreens and boom—Easter magic.

See how with this video! 

Final Touch

Lay your rainbow beauties on a springtime platter or a bed of fresh greens. Whether you’re surprising your in-laws or just showing off for the family group chat, these deviled eggs are your ticket to holiday fame.

Tag us in your creations @SugartownSmokedSpecialties
We can’t wait to see your smoked salmon stars shine.

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