WIC Kitchen: A colorful spring egg-stravaganza!

Apr. 1, 2026

By Mary Wade Burnside and Anna Ash

As the days get longer, hens begin to lay more eggs, a cornerstone food of spring. They symbolize fertility, rebirth and new beginnings in several cultural and religious traditions.
These shelled vessels containing a protein-filled yellow or orange yolk and egg whites are also a highly versatile food that offers high-quality protein, essential amino acids and nutrients including vitamins D, B12, selenium and choline.
You can prepare eggs in more ways than can be easily counted: scrambled, hard-boiled, deviled, sunny side up, poached, baked or as part of an omelet featuring cheese, vegetables and meat, just to name a few.
They also pair well with other harbingers of the season, such as spring onions, asparagus and spinach.
And they are very pretty when naturally dyed in a variety of bright, spring-oriented hues, making them a great addition to an Easter basket or as a colorful and bright offering to a spring meal or potluck dish.
For April’s WIC Kitchen, Monongalia County Health Department’s WIC program staffers are highlighting the incredible, edible egg with Curry Deviled Eggs, using natural dye to color the shelled hard-boiled egg for a spectacular presentation; and a Tofu Scramble using the soybean curd-derived food as an egg substitute.
Curry Deviled Eggs are a simple twist to the traditional recipe that combines the best of two worlds — pickled and deviled eggs.
Curry powder is a blend of seasonings that combines turmeric, coriander and cumin providing a savory and sweet taste. (Nutritional perk: Curry helps fight inflammation in the body too!)
We also wanted to highlight a change in the WIC food package (taking effect this month): the addition of tofu.
Tofu is a low-calorie, cholesterol-free plant-based protein that is rich in calcium, iron and manganese. Its mild flavor absorbs whatever flavor you choose to season it with. In our recipe, we used nutritional yeast, a cheesy-flavored staple in many vegan diets, and turmeric. Nutrient-dense and rich in protein, this product also has several amino acids that we find in eggs.
Please go to our Facebook page using the handle @wvmchd to watch a video showcasing how eggs can be dyed using natural colors.
*Ingredients with an asterisk next to them are available through Monongalia County Health Department WIC. Call us at 304-598-5181 for more information.

Curry Deviled Eggs
Ingredients
1 jar or can of pickled beets*
12 large eggs*
3 tablespoons mayonnaise
1 ½ tablespoon Greek yogurt*
1 ½ teaspoon curry powder
¾ teaspoon brown mustard
1 clove garlic, pressed
Salt and pepper to taste
Dill and chopped beets for garnish*

Directions
Measure out the liquid from the pickled beets and add the same amount of boiling water to it. Set aside. Boil eggs until hard boiled (7-15 minutes depending on your preferred method).
Peel the shell off the eggs and submerge the eggs into the pickled beet liquid. Let sit in the refrigerator overnight for up to three days
Once eggs have set to your desired pickled perfection, remove from liquid and dry with a paper towel. Split eggs in half and remove the yolks to a separate bowl. Placing your colorful egg whites onto your egg tray. Mash yolks with a fork and add mayo, yogurt, curry powder, garlic, mustard and salt and pepper. Mix all ingredients together until smooth. Fill the egg white halves with your filling and garnish

Natural Colorful Easter Egg Dyes
Ingredients
2 cups of water
1 1/2 cups of colorful ingredients if fresh or 2 tablespoons if dried. (See list)
2 tablespoons of white vinegar
Directions
Bring your water and food ingredients to a boil, then simmer for 30 minutes.
Strain the water into a container and add vinegar.
Add in your egg and refrigerate for two hours.
Items that work well for vibrant colors include purple cabbage, cilantro and parsley, yellow or red onion skins, blueberries, turmeric and whatever you can find at home!

Tofu Scramble
Ingredients
1 tablespoon olive oil
1 (14.5 oz) block of firm tofu
2 tablespoons nutritional yeast
½ teaspoon salt and pepper
¼ teaspoon turmeric
¼ teaspoon garlic powder
2 tablespoons non dairy milk (unsweetened and unflavored)

Directions
Heat the olive oil in a pan over medium heat. Use cast iron or nonstick for best results. Mash the block of firm tofu directly in the pan to crumble it. Cook and stir frequently to remove most of the water out of the tofu.
Add the nutritional yeast, and spices to the tofu and continue to cook for 5 minutes stirring constantly. Then continue to cook without stirring to develop a golden color on some of the tofu.
Pour the unsweetened non-dairy milk into the pan and stir to combine. Serve the tofu immediately.