Cabbage Pickled Deviled Eggs

These paleo deviled eggs without mayo are as delish as they are pretty!

"I adore the pink in these and the brilliant use of quick pickling with the purple cabbage juice. and the filling sounds amazing with turmeric and tahini!"



– hard boiled eggs – red shredded cabbage – water – white vinegar


– tahini – non-dairy milk – red wine vinegar – dash of turmeric – salt and pepper  – 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.


Get the full recipe here!

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Food by Mars