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Bloodshot Devilled Eggs

Prep Time
15 min
Cook Time
6h 10 min
Yields
6 - 12 servings

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.

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ingredients

Eggs

6
large eggs
1
tbsp red or burgundy food colouring gel
4
cups water

Filling and Toppings

6
hardboiled egg yolks, from above
¼
cup mayonnaise
1
tbsp prepared wasabi
½
tsp toasted sesame oil
6
pitted black olives, sliced into rounds or 24 pre-sliced black olive rounds
3
tbsp to 1/4 cup Sriracha
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directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Mash removed yolks with a fork until yolk is in fine pieces. Add mayonnaise, wasabi and sesame oil. Mix well to incorporate.

Step 5

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.

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