Purple deviled eggs - from Lazy Susan Tapas Bar 

Recipe courtesy of Lazy Susan Tapas Bar in Macon, Georgia: www.lazysusant...
**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: www.theatlanti...
Serious Eats article covering similar territory: www.seriouseat...
Liz Fabian article about Macon-Bibb County Commission meeting with tapas/topless mix-up: ccjreports.com/...