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Mardi Gras Deviled Eggs

Prep Time:

15 Minutes

Cook Time:

15 minutes and a Minimum of 3 hours to dye egg

Serves:

24

Level:

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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!

Ingredients

  • 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

  • Kosher salt

  • Freshly ground black pepper

  • Finely chopped chives, for garnish 

Preparation

  1. 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.

  2. In another large pot, bring 3 cups water, cabbage, vinegar, and sugar to a boil. Let cool slightly, then strain out cabbage. 

  3. Place peeled eggs into a large bowl and pour cabbage liquid over. Refrigerate at least 3 hours and up to overnight. 

  4. 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. 

  5. Pipe yolk mixture back into whites and top with chives to serve. 

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