Vibrant Spring Bites: Easy Red Cabbage-Pickled Deviled Eggs
Eggs are a classic Easter staple, and this recipe takes the traditional deviled egg to a whole new level with a vibrant twist! Those Red Cabbage-Pickled Deviled Eggs are not only delicious but also bring a pop of color to your spring gatherings. Perfect for brunch, picnics, or holiday celebrations. These bite-sized treats are sure to impress. Let’s dive into the recipe!
Tips for Enhancing Your Deviled Eggs:
- Add a Flavor Kick: For a more robust flavor, consider incorporating a pinch of cayenne pepper or smoked paprika into the yolk mixture. These spices will add a delightful kick that complements the tanginess of the pickled eggs.
- Garnish with Color: Chopped red onion makes for a striking garnish while providing a similar vibrant color. Sprinkle some on top for added visual appeal and a hint of crunch.
- Get Creative with Toppings: Don’t be afraid to customize your deviled eggs! Crumbled bacon, fresh chives, or dill can all bring additional texture and flavor to your dish. Explore different combinations to make this recipe your own!
Brighten your Easter table with these Easy Pickled Red Cabbage Deviled Eggs—beautifully colored, and garnished with fresh radish and chives for a delightful twist on a classic favorite!
Happy Cooking!
Vibrant Spring Bites: Easy Red Cabbage-Pickled Deviled Eggs
Eggs are a classic Easter staple, and this recipe takes the traditional deviled egg to a whole new level with a vibrant twist! Those Red Cabbage-Pickled Deviled Eggs are not only delicious but also bring a pop of color to your spring gatherings. Perfect for brunch, picnics, or holiday celebrations.
Ingredients
- 5 red cabbage leaves
- 1/3 cup vinegar
- 2 tsp sugar
- 1/2 tsp salt
- 5 large eggs
- 2 tbsp mayonnaise
- 1 tsp mustard
- Salt and pepper (optional)
- Slices of radish, Fresh chives for garnish
Instructions
- Cook the Red Cabbage: Start by removing 5 leaves of red cabbage and shredding or chopping them into fine strips. Place the shredded cabbage in a cooking pan and cover with water. Bring the water to a boil, then reduce the heat and simmer for 30-45 minutes, or until the cabbage has turned a light color (almost white). Remove from heat and allow to cool.
- Cook the Eggs: While your cabbage is boiling, bring a pot of water to a rapid boil. Carefully add the 5 eggs and boil for 8-10 minutes. Once done, transfer the eggs to a bowl of ice water to cool completely. After a few minutes, peel the eggs.
- Make the Pickling Brine: Once the cabbage is cool, drain the liquid (this is your pickling liquid!). To the drained cabbage liquid add 1/3 cup vinegar, 2 tsp sugar, and 1/2 tsp salt. Stir until the sugar and salt are dissolved.
- Pickle the Eggs: After peeling, place the hard-boiled eggs in the bowl with the pickling brine. Make sure they are fully submerged. Let them marinate for about 1.5 to 2 hours.
- Prepare the Filling: After marinating, remove the eggs from the brine and slice them in half lengthwise. Gently scoop out the yolks into a bowl. Add 2 tbsp mayonnaise, 1 tsp mustard, and a pinch of salt and pepper (to taste) to the yolks. Mash together until smooth and creamy.
- Fill the Eggs: Use a spoon or piping bag to fill each egg white half with the yolk mixture. For a pop of color and presentation, top each deviled egg with a slice of radish and a sprinkle of chopped chives!
- Enjoy: Arrange your beautifully colored Deviled Eggs on a serving platter. These are sure to be a hit at your Easter gathering!
Video
Notes
These Easy Red Cabbage Deviled Eggs, adorned with bright radish slices and fresh chives, will surely impress your friends and family, adding a pop of color and a burst of flavor to your holiday table.
Happy Cooking!
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