Purple deviled eggs — from Lazy Susan Tapas Bar

Recipe courtesy of Lazy Susan Tapas Bar in Macon, Georgia: https://www.lazysusantapas.com/

**RECIPE, MAKES 30 DEVILED EGGS**

For the pickled mustard seeds:

1 cup whole dried mustard seeds
3/4 cup (180 ml) apple cider vinegar
1/4 cup (50g) brown sugar

Cover the mustard seeds in cold water, bring them to a boil, then drain them. Mix together the vinegar, sugar, and a quarter cup of warm water. Mix in the drained seeds, cover, and refrigerate overnight.

For the prosciutto salt (optional, could substitute with paprika):

12 thin slices prosciutto

Lay the slices on a rack and bake them at 250ºF (120ºC) for two hours. Cool, then grind to a fine powder in a spice grinder. Blot the powder dry on paper towels.

For the eggs:

30 eggs
salt
white vinegar
1/2 cup (120 ml) mustard
1.5 cups (350 ml) mayonnaise
salt
pepper
1 head red cabbage
1/4 cup (60 ml) apple cider vinegar
1/4 cup (50g) white granulated sugar
red-veined sorrel (or other pretty leaf) to garnish each egg
arugula (or other salad greens) to lay the finished eggs on

Bring six quarts of heavily salted water to a boil with 1/4 cup (60 ml) of vinegar. Using a spider, carefully add eggs to boiling water and cook for 14 minutes exactly. Remove eggs and place directly into an ice bath to stop cooking process.

De-shell eggs, split in half and separate yolks from white. Rinse off egg whites to remove any residual yolk.

Cut cabbage into two-inch chunks, blanch for five minutes in salted boiling water. Cool in an ice bath, reserving one quart of blanching liquid. Puree cabbage with apple cider vinegar, sugar and 1/4 cup (70g) of salt, adding reserved liquid, small amounts at a time until desired consistency is reached.

Layer egg whites with stain so that eggs are evenly covered. Refrigerate overnight.

Run three cups firmly packed cooked egg yolks through a mesh sieve. In a large bowl, mix yolks, mayonnaise, mustard, 1+ tbsp salt, 2 tsp black pepper. Load in a piping bag with a star tip.

Remove stained eggs and rinse, saving as much of the staining puree as possible. The stain can be re-used up to three times.

To serve, pipe filling into eggs, place atop a bed of arugula. Garnish with pickled mustard seeds, prosciutto salt, and one sorrel leaf.

**OTHER LINKS***

Atlantic article about the safety of restaurant food during COVID-19: https://www.theatlantic.com/health/ar...

Serious Eats article covering similar territory: https://www.seriouseats.com/2020/03/f...

Liz Fabian article about Macon-Bibb County Commission meeting with tapas/topless mix-up: http://ccjreports.com/6027/uncategori...