Hey there, egg-citing readers!
Deviled eggs have always held a special place in my heart, especially during Easter festivities. Whether they're classic or adorned as adorable little chicks, deviled eggs never fail to delight the taste buds! This year, I decided to kick things up a notch by infusing them with our Lion's Milk Shroomed blend and experimenting with natural egg dye made from red cabbage. It was a blast from the past, tapping into my inner child while avoiding those toxic store-bought dyes.
Did you know that the tradition of dyeing Easter eggs has deep roots dating back thousands of years? It all began with ancient Persian customs celebrating the new year during the vernal equinox. Eggs were adorned, symbolizing fertility and fresh beginnings. As the practice spread across Eastern Europe, Christians adopted it, dyeing eggs red to represent the blood of Christ and the concept of rebirth. Fast forward to the 19th century, and the Victorians popularized egg hunts and gifting eggs to children as treats. And here we are today, about to infuse Lion's Mane mushroom into our deviled eggs and dye them vibrant hues using red cabbage!
This recipe isn't just delicious; it's also a fantastic activity for the whole family to enjoy. As you dive into the fun, take a moment to contemplate your aspirations for this chapter of your life and how the vibrant energy of spring can breathe new life into your goals.
This is a picture of the eggs soaking in the purple cabbage water reflecting the outside orchid garden. I love how it has the yin and yang effect of light and darkness.
Look at this vibrant magenta color the dark purple cabbage water turned after adding the vinegar!
Now, let's get crackin'!
Lion's Mane Deviled Eggs
Ingredients:
- 1 head of red cabbage (chopped and rinsed)
- 3 tbsp rice vinegar
- 6 eggs
- 1 tbsp Lion’s Milk Shroomed
- 3 tbsp Nutritional Yeast
- 5/8 tsp Salt
- 1/8 tsp paprika
- 1/8 tsp cayenne pepper
- 6 tbsp mayo (I prefer avocado based)
- 2 tbsp spicy brown mustard
- 1 tbsp fresh lemon juice
Garnish:
- 1/2 a Persian cucumber
- Smoked salmon
- Capers
Total time required: 2 hours
Method:
- Boil chopped red cabbage in a pot with 1-2 liters of water for at least 30 minutes. Strain, let cool for another 30 minutes, and set aside.
- Boil water and cook eggs for 14 minutes. Carefully remove them and soak in a cold water bath. Gently peel eggs and cut in half, then carefully scoop out the yolks into a bowl.
- Divide the cooled cabbage water into two bowls. In one bowl, add 2 tbsp of rice vinegar.
- Add 6 egg whites into each bowl. Let them sit for a minimum of 30 minutes.
- Mash remaining ingredients with egg yolks until smooth. Omit the final tbsp of vinegar and lemon juice if you prefer a thicker consistency.
- Let yolk mixture set in the freezer for 15 minutes.
- Place egg whites on a serving dish once they've reached the desired color.
- Whip egg yolk mixture, then pipe into eggs and top with garnish. Enjoy!
Get ready to savor these egg-cellent treats and add a splash of creativity to your Easter celebrations. Until next time, happy cooking and egg-sploring! 🐣🌟
Here is the finished look!
The flowers are from my cilantro plant!