Easy Purple Deviled Eggs Recipe

I love deviled eggs and these are some

of the most delicious and certainly the

most Instagram about deviled eggs ever

this recipe comes courtesy of chef Brian

Fitzgerald at lazy susan it's an amazing

mid-century modern themed tapas bar here

in beautiful Macon Georgia and no no

artificial food coloring is involved in

this dish it's a new twist on a southern

classic usually it's like an Easter

special or something they using beet

pickled beets and while Brian's menu

calls this dish the beat goes on it

actually is not made with beets which is

good for me because beets unfortunately

turn my stomach any deviled egg starts

with some perfectly hard-boiled eggs

brian brings a big pot of water to a

boil with some salt and vinegar in it

vinegar kind of helps break down the

shell a little bit all the eggs straight

into the boiling water preferably all at

the same time as much as possible to get

an even cook on all the eggs and after

precisely 14 minutes of cooking he pulls

them straight out into ice water once

they're cool you can peel them have them

scoop out the yolks and save those for

later I always like to rinse off any

residual yolk that's left in there

little help with the evenness of the dye

in the end

and speaking of the dye here it is a

whole head of purple cabbage chop it

throw it in some salted boiling water

for five minutes then drain ryan is

reserving the cooking water or you don't

have to do that but you'll see why he

does it

drain cabbage goes into an ice water

bath if he didn't shock it like this it

would lose some of its brightness as a

color most of that ice should melt after

a few minutes if there's any ice left in

there after you drain again pull it out

you're gonna puree this and the ice

would water it down so this is our

industrial grade food processor called

Robo coupe if you don't have one of

these at home you can always use their a

ninja or any type of blender that you

have available in goes a quarter cup of

white sugar a tablespoon of salt and a

third of a cup of apple cider vinegar

and let her rip the resulting puree

needs to be thick but liquid enough that

it can fully and evenly coat the egg

whites every cabbage will be different

if it looks like it needs liquid you can

throw in some water ideally that

reserved cooking liquid

the main reason Brian reserves that

liquid though is because he'll actually

reuse this puree to dye several batches


for the restaurant and we reserved some

of the blanching liquid to kind of bring

the color back out after the first or

second time using it yeah you're

probably not going to do that at home

which is why you probably don't need to

bother reserving the cooking water now

you can see that he's just layering the

eggs in the puree face up in the same so

when we layer more on top of it they can

fall in and fill in all the cracks and

just let that sit in the fridge

overnight there's one other pickling

step to be done the night before we eat

so what we have here is a brown sugar

apple cider vinegar and dried mustard

seeds pickled mustard seeds are my new

favorite thing in life he's throwing a

cup of those seeds into enough cold

water to cover and then he'll just bring

them to a boil now these are gonna

triple in size as they hydrate yeah this

is probably gonna make more than you

need for a couple dozen eggs but but

these aren't sandwiches

while they're coming to a boil mix

together 3/4 of a cup of apple cider

vinegar 1/4 cup of brown sugar and a

quarter cup of warm water to help the

sugar dissolve no salt mustard seeds are

pretty salty enough as it is and when

they boil you can drain them off notice

how brian is using a spatula to kind of

nudge out any remaining water and then

in the pickling liquid it goes mustard

seeds have always been a classic

flavoring when pickling other things but

here in the American South they had an

epiphany I think that end up getting to

the bottom of a jar of pickles having

the mustard seeds and tasting them and

you know oh wow that's a condiment in

and of itself if you're skeptical just

wait until they sit in the fridge

overnight meanwhile I can show you one

of the funniest things I have seen in

some time lazy susan here is a brand new

restaurant and so a few days ago the

Macon Bibb County Commission had to

discuss the matter of their liquor

license that's the mayor of Macon Robert

Richert there the next is a lazy susan

tapas bar can I get a motion and yester

as I understand it a topless bar ta pas

tapas is a small plate so it's kind of

like appetizers and things like that but

this is not a topless bar it's a top off


I think we were hearing it is topless

I'm trying to do the best I can sir it's

a it's a top off a small plate bar can I

get a can I get a motion in a second on

those two license applications I hope

that brightened your day as it did mine

thanks to my dear friend reporter Liz

Fabian who flagged that Golden Nugget

for me okay it's the next day and check

out these beautiful pickled mustard

seeds they call it poor man's caviar I

am NOT poor and I would take these over

real caviar any day there's one other

condiment to prep and it's very optional

Brian calls it prosciutto salt he's got

like a dozen thin slices of prosciutto

there on a rack stuck it in the oven at

250 degrees for about two hours

that's just like 120 see more of a

dehydration step than a cooking step

after it's dried and cooled he puts it

into a spice grinder or a coffee grinder

type thing and blitzes it into a powder

I'm gonna lay it out on some paper

towels just to dry out any residual oils

or moisture left in there now if you

wanted to keep this meat list you could

easily replace this with the more

traditional paprika or Brian recommends

grinding some pink peppercorns now we

can exhume the eggs wash them off and

there you go devotees will know why this

dish caught my attention but does that

egg now taste like cabbage the pickling

of the cabbage pecan comes through an

egg a little bit gives a little bit

firmer of a texture but no I wouldn't

say it tastes like cabbage much at all

now for the filling we've got the

reserved egg yolks and Duke's mayonnaise

cuz we are in the south indeed it must

be done now people normally just mash up

the egg yolks however but Brian I hear

is passing them through a sieve this

just makes sure that he gets a really

even consistency at the end no big lumps

of yolk so for right now I'm using just

enough Dukes man it's kind of wet it a

little bit to start and I can add more

as I go similar quantity of creole

mustard goes in you could use any

mustard salt and pepper and as he stirs

this up I don't know about you but my

instincts are saying that's too dry no

it's not it is perfect you don't want it

to be runny because even if it's a

little bit hot out or if it just sets

for a little while the moisture is kind


absorb more and then I'll flatten now it

won't retain its appearance flavor-wise

this is the kind of thing you can just

taste and then add more salt or whatever

else it needs until you like it remember

it needs to be strong enough to flavor

both itself and the white underneath it

time to assemble you can see is putting

in the filling with a piping bag you

could obviously just spoon it in you can

see what he means though about it

needing to be firm to hold its shape and

not just spill out here comes those

exquisite pickled mustard seeds a hearty

spoonful on each egg a dusting of that

powdered prosciutto on top of each one

again paprika or pink pepper would be

awesome instead you're going to garnish

it with red vein sorrel just about any

leaf could work for pretty here but boy

those are real pretty Brian plates that

on some salad greens mostly for friction

makes them less likely to slide off the

plate in transit to the customer and

that is just outrageous the egg is

creamy and sweet the mustard seeds pop

between your teeth just like caviar they

burst that is a great classic elevated

to something really fine and fun hey

real quick as I record this lazy susan

is like nearly every other restaurant in

the whole world in that it is ramping

down due to the Cova dean pandemic this

is a nightmare for any restaurant but

especially for these poor folks who just

got started

i implore you to do whatever you can to

support your local restaurants in this

time if they're offering take-out food

take it the experts are saying takeout

food poses a minimal risk compared to

anything else you're probably eating

right now there's some articles about

that in the description and when the

experts give us the all-clear please go

back to your local restaurants if you're

in my part of the world please go to

lazy susan look at these lacto fermented

pickles brian has going these are for

the summer come eat them when it's safe

in the meantime give these eggs a shot

at home I'm gonna