Ingredients:

  • 12 large eggs
  • 0.5 head purple cabbage, roughly chopped
  • 1 tbsp white vinegar
  • 6 cups water
  • 2 ripe avocados
  • 2 tbsp Greek yogurt
  • 1 tbsp fresh lime juice
  • 1 tsp Dijon mustard
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 tsp black sesame seeds
  • 1 tbsp fresh chives, finely snipped

Instructions:

  1. Place 12 eggs in a single layer in a large stock pot and cover with one inch of cold water. Bring to a rolling boil.
  2. Once boiling, remove from heat, cover with a lid, and let sit for 12 minutes. Transfer eggs to an ice bath to cool.
  3. In a separate pot, boil the chopped purple cabbage in 6 cups of water with 1 tablespoon of vinegar for 15-20 minutes until the water is deep purple. Strain the liquid into a glass bowl and let it cool completely.
  4. Gently tap the cooled eggshells with the back of a spoon to create a network of cracks all over the surface, but do not peel them.
  5. Submerge the cracked eggs into the cabbage liquid. Refrigerate for 4 to 12 hours (longer steeping results in darker veins).
  6. Remove eggs from the liquid, peel carefully to reveal the marble pattern, and slice in half lengthwise. Remove the yolks and place them in a food processor.
  7. Add the avocado flesh, Greek yogurt, lime juice, Dijon mustard, salt, and pepper to the yolks. Process until completely smooth and velvety.
  8. Transfer the mixture to a piping bag with a star tip and pipe into the centers of the marbled egg white halves.
  9. Garnish with black sesame seeds and snipped chives to mimic swamp debris and grass.