Bloodshot Devilled Eggs

  • prep time15 min
  • total time 385 min
  • serves 6 - 12

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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71 Ratings
Directions for: Bloodshot Devilled 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



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.

Filling and Toppings

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

2. 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.

Source and Credits

Recipe courtesy of Allison Day


See more: Eggs/Dairy, Great Canadian Cookbook, Halloween, Hot and Spicy, Kid-Friendly, Olives, Party Favourites

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