Devilled eggs get a bit more kitsch by soaking in an eerie red bath, creating a bloodshot-eye-like pattern on their tops. Inside, these bites get a double hit of spice from a creamy wasabi filling and sriracha squiggles.
Filling and Toppings
Add water to medium saucepan and stir in red food colouring. Add eggs and stir. Bring to a boil. Remove from heat, cover and let sit for 20 minutes.
Carefully remove eggs from red water with a spoon. In the bowl, tap egg with a spoon or press gently with your thumb to create cracks all over exterior. Place back in red water. Refrigerate for at least 6 hours or overnight.
Once chilled, peel and rinse eggs. Slice in half lengthwise and add egg yolks to a medium bowl for the filling. Place hollowed egg whites cut side-up on a serving platter.
Mash removed yolks with a fork until yolk is in fine pieces. Add mayonnaise, wasabi and sesame oil. Mix well to incorporate.
Spoon or pipe filling into hollowed egg whites. Dot filling with a black olive round to create the “pupil” or use. Pipe sriracha onto whites to create a bloodshot eye appearance. Serve.