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)
Add a little zip to your deviled eggs with pickled cabbage! Using red cabbage makes for a pink/purple presentation - so pretty for your guests.
- 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!