Deviled Dragon Eggs

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Egg

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24 people

8 cups shredded red cabbage
12 large eggs
2 tablespoons olive oil
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon chopped fresh dill, plus more for garnish
Salt and pepper, to taste

Place 4 cups of the shredded cabbage in a medium saucepan.
Cover the cabbage so it's totally submerged in water with at least 1 inch of water above it.
Boil over medium-high heat until tender and the water is deep purple, 20 to 30 minutes.
Using a slotted spoon, remove the cooked shredded cabbage and discard, leaving the water in the pan.
While the cabbage is cooking, prepare the eggs.
Place the eggs in a separate medium saucepan and cover with water by at least 1 inch.
Over medium-high heat, bring the water to a full boil.
As soon as the water is boiling, remove the pan from the heat and cover.
Let the eggs sit int the hot water for 15 minutes, then remove to an ice bath to chill for 1 minute.
Lightly crack the eggshells by rolling them on a kitchen towel on the counter.
You want there to be fine cracks, but for the shell to still adhere.
The finer the cracks, the better the result will be, so be careful.
Place the eggs in a storage container with a lid.
Pour the cabbage water over the eggs, cover, and chill for at least 12 hours or overnight.
Remove the eggs from the water, then peel the shells.
The result should be beautiful purple marbling of the egg whites.
Cut each egg in half lengthwise.
Scoop out the yolk into a medium mixing bowl and place the whites on a platter.
In the bowl with the yolks, add the olive oil, mayonnaise, mustard, dill, salt, and pepper.
Stir to combine, then divide evenly between the cups of the egg whites.
Top eggs with a sprinkle of dill and serve eggs over nests made with the remaining raw cabbage.
Chill before serving.