In the first trimester of both of my pregnancies, I craved deviled eggs.  I’m not sure why, but it was so strong that I irrationally worried that people around me who didn’t know I was pregnant would guess based on the insane quantities of deviled eggs that I was eating.

Anyway, we don’t celebrate Easter, on account of being Jewish, but I do love eggs.  And I love colors.  So my interest was piqued when I got a Food 52 newsletter with a recipe for pickled eggs In Every Natural Flavor and Color Under the Sun.  Using beets, red cabbage, and turmeric, we got pink, yellow, and purple pickled eggs.

If you crack the shell and leave it on, you get this:

A nice spin on deviled eggs.