Go Back
–+ servings
recipe image of top down shot fresh ingredients for mardi gras deviled eggs arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight eggs mayonnaise dijon mustard hot sauce cajun seasoning paprika fresh chives purple cabbage distilled vinegar granulated sugar kosher salt black pepper
Benjamin

Mardi Gras Deviled Eggs for Party

Celebrate Mardi Gras with these vibrant, colorful deviled eggs that are perfect for any party. Featuring purple, gold, and green hues, these eggs are a festive and delicious addition to your New Orleans-inspired spread.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 Large Eggs (12) Farm fresh is lovely, but slightly older eggs actually peel much easier.
  • 1 head Purple Cabbage (half a head) This is our secret for the purple gold green deviled eggs look.
  • 2 tablespoons Distilled Vinegar For the pickling liquid that sets the color.
  • 0.5 cup Duke's Mayonnaise The gold standard for southern deviled eggs party food.
  • 1 tablespoon Creole Mustard Provides a grainy, spicy texture that is essential for New Orleans deviled eggs.
  • 1 teaspoon Cajun Seasoning A blend of paprika, garlic, and cayenne.
  • 1 dash Tabasco Hot Sauce Just a few shakes for that authentic heat.
  • 2 tablespoons Fresh Chives For that bright green topping.
  • 1 teaspoon Granulated Sugar To balance the brine.
  • 1 teaspoon Kosher Salt To balance the brine.
  • 2 ounces Optional: Andouille Sausage Finely diced and crisped up for a Cajun deviled eggs with andouille sausage variation.

Equipment

  • Large pot
  • Medium Mixing Bowl
  • Piping bag or spoon
  • Silver Platter

Method
 

The Perfect Hard Boil
    Peel and Prep
      The Natural Dye
        Crafting the Filling
          Assembly
            The Garnish

              Nutrition

              Calories: 150kcalCarbohydrates: 2gProtein: 6gFat: 12g

              Notes

              Storing deviled eggs is straightforward, provided you follow a few simple rules for freshness. These are best eaten within 2 days of making them. Keep them in an airtight container in the refrigerator. I do not recommend freezing deviled eggs as the whites become rubbery and the filling loses its creamy charm. If you are making them ahead, store the dyed whites and the yolk filling separately in the fridge and assemble them right before your guests arrive. This keeps the colors sharp and prevent the yolk from drying out.
              Tried this recipe?Let us know how it was!
              QR Code linking back to recipe