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!