A Spring Ritual: Naturally Dyed Lion’s Mane Deviled Eggs
There’s something about spring that invites play, creativity, and fresh beginnings. Between blooming gardens and longer days, it’s the season that reminds us to slow down, gather, and celebrate small rituals that feel both nostalgic and nourishing.
This year, I brought a little herbal magic into a classic spring favorite — deviled eggs — by infusing the filling with Lion’s Milk™ and naturally dyeing the egg whites using red cabbage. The result is a soft, jewel-toned color that feels just as magical as it looks, without relying on artificial dyes.
It’s playful, grounding, and perfect for spring gatherings, brunch tables, or simply reconnecting with your inner child in the kitchen. 🌿✨
🥚 Why We Love Natural Egg Dye
Long before store-bought dye kits existed, eggs were colored using plants, roots, and flowers — a tradition that dates back thousands of years and spans many cultures, celebrating fertility, rebirth, and seasonal renewal.
Using red cabbage creates a range of soft purples, blues, and magentas depending on the acidity of the water, making every batch beautifully unique.
Natural dye feels less like a craft project and more like a quiet, creative ritual — one that invites you to slow down and enjoy the process as much as the result.
🍄 A Nourishing Twist on a Classic Favorite
Deviled eggs are already a beloved comfort food, but adding Lion’s Milk™ brings in functional mushrooms and warming spices that support digestion, focus, and nervous system balance — making these little bites both indulgent and nourishing.
They’re rich, savory, and perfect for sharing, especially when topped with bright, fresh garnishes that bring in texture and contrast.
🌸 Lion’s Mane Deviled Eggs with Natural Cabbage Dye
Ingredients — Natural Dye
1 head red cabbage, chopped
Water (enough to cover cabbage)
3 tbsp rice vinegar
Ingredients — Eggs
6 eggs
1 tbsp Lion’s Milk™
3 tbsp nutritional yeast
5/8 tsp salt
1/8 tsp paprika
1/8 tsp cayenne pepper
6 tbsp mayonnaise (avocado-based works beautifully)
2 tbsp spicy brown mustard
1 tbsp fresh lemon juice
Garnish (optional)
Persian cucumber, thinly sliced
Smoked salmon
Capers
Fresh herbs or edible flowers
🥚 Method
Prepare the dye.
Place chopped red cabbage in a pot with enough water to cover. Simmer for at least 30 minutes. Strain and allow the liquid to cool for about 30 minutes, then stir in rice vinegar.
Cook the eggs.
Boil eggs for 14 minutes. Transfer to an ice bath, peel gently, then slice in half and remove yolks into a bowl.
Dye the egg whites.
Divide cabbage dye into two bowls. Add additional vinegar to one bowl for deeper color variation if desired. Submerge egg whites and soak for at least 30 minutes, or until your preferred shade develops.
Make the filling.
Mash yolks with Lion’s Milk™, nutritional yeast, salt, paprika, cayenne, mayo, mustard, and lemon juice until smooth and creamy.
Chill the filling.
Place filling in the freezer for about 15 minutes to firm slightly before piping.
Assemble and garnish.
Remove egg whites from dye, pat dry, and arrange on a serving platter. Pipe or spoon filling into each egg and top with your favorite garnishes.
Serve chilled and enjoy. 🤍
✨ Tips & Variations
For deeper color, let egg whites soak longer in the cabbage dye.
For extra creaminess, add an extra spoonful of mayo to the filling.
For a dairy-free option, ensure your mayo is fully plant-based.
Try garnishing with microgreens or edible flowers for an extra spring touch.
🌿 Why We Love This Spring Ritual
Spring is a time of renewal, color, and gentle awakening — and simple kitchen rituals like this can be a beautiful way to mark the season while nourishing your body and your spirit.
Lion’s Milk™ adds functional support to a nostalgic favorite, turning a familiar recipe into something that feels intentional, playful, and aligned with slow, seasonal living.
Sometimes wellness looks like supplements and schedules.
And sometimes it looks like purple eggs on a sunny table, shared with people you love. 🌸✨