
Yields:
2 dz.
Prep Time:
10 mins
Total Time:
3 hrs 25 mins
Celebrate Mardi Gras with these purple, gold, and green deviled eggs. Hard boiled eggs get pickled with purple cabbage to dye the whites naturally and a little cajun seasoning goes in the yolk mixture to make these deviled eggs New Orleans approved!
Have you made these yet? Let us know how they went in the comments below!
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Ingredients
- 12
large eggs
- 3 cups
chopped purple cabbage
- 1 cup
distilled vinegar
- 1 Tbsp.
granulated sugar
- 1/2 cup
mayonnaise
- 1 Tbsp.
dijon mustard
- 1 tsp.
hot sauce
- 1 tsp.
cajun seasoning
Kosher salt
Freshly ground black pepper
Finely chopped chives, for garnish
Directions
- Step 1Place eggs in large pot and pour enough water over to cover completely. Bring to a boil, then turn off heat and cover pot. Let sit 11 minutes, then immediately remove eggs and place into a bowl of ice water. Peel eggs when cool enough to handle.
- Step 2In another large pot, bring 3 cups water, cabbage, vinegar, and sugar to a boil. Let cool slightly, then strain out cabbage.
- Step 3Place peeled eggs into a large bowl and pour cabbage liquid over. Refrigerate at least 3 hours and up to overnight.
- Step 4Halve eggs and place yolks in a medium bowl. Add mayonnaise, mustard, and hot sauce to yolks and mash with a fork until smooth. Season with cajun seasoning, salt, and pepper.
- Step 5Pipe yolk mixture back into whites and top with chives to serve.
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