These paleo deviled eggs without mayo are as delish as they are pretty!
So stoked that it’s Spring and now Easter is this weekend? YASSSS.
I was thinking about a menu for Easter. I’m helping my Mom host and the first thing on the list is “Daddy’s Deviled Eggs”. My Dad makes some mean deviled eggs. He always finds a way to sass them up with different ingredients and while I won’t share his secret wisdom… I will have to give him credit for making me love them so much. Deviled eggs are a perfect Spring holiday appetizer and look so lovely in a spread for guests. Well I felt like getting extra festive and in true Daddy’s girl style, I thought I’d experiment a bit myself!
Since I had a bit of cabbage leftover from my sauerkraut, I wanted to try pickling my deviled eggs for a lovely light purple… pink/magenta, err fuscia? (it’s debatable)… color and they turned out ADORABLE – WHO DOESN’T WANT PINK DEVILED EGGS?
Instead of mayo, I went with a little tahini, non-dairy milk to loosen up and a dash of turmeric to make the yellow POP. Then just a tiny drop of red wine vinegar for a little zing.
AND by the way, using a snipped plastic bag to pipe in that yolk has to be the best kitchen hack ever. No one should have to live through a messy deviled egg experience. You’re way to good for that!
Brighten up your Spring with these babies. XO
Cabbage Pickled Deviled Eggs (paleo, mayo-free)
Cabbage Pickled Deviled Eggs
- 3-4 hard boiled eggs
- 2 cups red shredded cabbage
- 2 cups water
- 1 tbsp white vinegar
- 2 tsp tahini
- 1 tbsp+ non-dairy milk
- 1/4 tsp red wine vinegar
- dash of turmeric
- salt and pepper to taste
- optional: sauerkraut for topping
- To boil eggs: add eggs to a saucepan and add enough water to cover completely. Bring to a boil and shut off heat, cover the pot and let sit for approx. 8 minutes (use a timer!). Once ready, let sit under running cold water for a couple of minutes and then drain. Let eggs rest until cool enough to handle and peel. Set aside.
- In a large saucepan, add cabbage and water. Bring to a boil and then reduce to a simmer for 20-30 minutes.
- Strain cabbage and keep the pink liquid in a bowl. Let it cool to room temperature, then add in the white vinegar and stir (the color should become even more bold).
- Once ready, add the eggs to the bowl and let sit for at least 1 hour so that the eggs turn pink!
- Next, make deviled eggs. Slice your pink eggs in half long-ways, pop the yolks out into a separate mixing bowl leaving the whites intact and clean. Plate them as you prep the filling.
- Add tahini and milk to the bowl of yolks and mix vigorously with a fork, add a little more milk if you need help loosening it up until it’s a creamy consistency. Add a the red wine vinegar and mix again, lastly add a little dash of turmeric for a pop of color and finish mixing.
- Add the yolk mixture into a large plastic freezer bag and snip off a small corner. Use this as a piping bag to fill each hole in a spiral motion.
- Lastly top your eggs off with a little sea salt and pepper and a pinch of red sauerkraut if you got it! Another classic choice would be paprika. Serve immediately!
Try my Classic Deviled Egg Recipe>>
Use #foodbymars to tag your FBM inspired creations! I’d love to see!