Devilled eggs get a bit more kitsch by soaking in an eerie red bath, creating a bloodshot eye pattern on their tops. Inside, these bites get a double hit of spice from a creamy wasabi filling and Sriracha squiggles, and are then topped with black olive slices for eerie “pupils.”
Prep Time: 15 minutes
Cook Time: 6 hours, 10 minutes
Total Time: 6 hours, 25 minutes
Serves: 6 to 12
6 large eggs
1 Tbsp red or burgundy food colouring gel
4 cups of water
Filling and Toppings:
6 egg hardboiled egg yolks, from above
1/4 cup mayonnaise
1 Tbsp prepared wasabi
1/2 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
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.
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.
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.
1. Mash removed yolks with a fork until yolk is in fine pieces. Add mayonnaise, wasabi and sesame oil. Mix well to incorporate.
1. 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.