About the Recipe
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!
12 large eggs
3 c. chopped purple cabbage
1 c. distilled vinegar
1 tbsp. granulated sugar
1/2 c. mayonnaise
1 tbsp. dijon mustard
1 tsp. hot sauce
1 tsp. cajun seasoning
Freshly ground black pepper
Finely chopped chives, for garnish
Place 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.
In another large pot, bring 3 cups water, cabbage, vinegar, and sugar to a boil. Let cool slightly, then strain out cabbage.
Place peeled eggs into a large bowl and pour cabbage liquid over. Refrigerate at least 3 hours and up to overnight.
Halve 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.
Pipe yolk mixture back into whites and top with chives to serve.