Sweetly Devilish Eggs


We were inspired this Easter holiday season to create some fun food. JC invited us to the family gathering and I knew those southern women were  going to whip up a batch of amazing. My skills are not up to par with women that have cooked homegrown goodness for 40 years for such a large family, but I surely could tantalize their taste buds with sweets and snacks !

Found on Pinterest:

Here’s what we did to combine the two:

18 Large Eggs
McCormicks Food Coloring in Basic and New NEON colors
Vinegar
Hot Water
Ceramic Cups
Wax Paper

Following my recipe on the Perfect Hard Boiled Egg, we made two pots dividing about nine eggs between each. I wanted them to have room to breath and move and most certainly not crack. Not every egg (nature) is created the same and while they cook the yolks settle much differently depending on the freshness of the egg. This is why you will get some that have perfectly centered yolks after cooking and others that get so close to the edge you get a thin egg white after. Make plenty of extra eggs for boo-boos and egg fails!

After cooking and rinsing in a cold water bath, the eggs were peeled. What I found is that keeping them in the ice water is a very bad idea. The shells after cooling quickly become difficult to peel and take off much more than they should, leaving you with Franken-eggs.
NOTE: Rinse set in bowl DO NOT KEEP IN ICE BATH! Room temp eggs peel like butter.

1. Put down that wax paper, paper towels, or newspaper to save your working surface from looking like a clown circus.
2. 2 Tsp of Vinegar go in your coffee cups. Heat your kettle, boil that water and fill your cups about halfway – leaving room for multiple eggs to be covered and water to not run over lip.
3. Let your water cool off while you remove yolks.
4. Holding eggs in your palm gently slide knife through center as even as your eyes can guess. Flip yolk into bowl. It should remove easily, if not coax it with a spoon tip.
5. Place egg whites in colander gently.  After all of your yolks are out gently rinse any residue from whites.
6. Place in your dye cups. Water should not be super hot (fresh from kettle) at this point as removing your yolks probably took about 5-10 minutes.

Now the fun part – Mixing your colors.

If you want solid colored eggs: Vinegar Color Water – Stir let sit 2 more mins add your egg whites. Process for 5 minutes remove to colander, rinse, set on paper towels.

To create the tie-dye jewel variances put the eggs in the water and slowly add food coloring a drop at a time, let it spill over your whites. You can get about 4 whites per normal sized coffee cup. After about 3 mins stir gently so any dark dye that is on bottom now circulates and the eggs get a deeper over all color, let eggs sit for 3-5 minutes more.  The tie-dye look will remain and the eggs get a color splash that is brilliant. Rinse with cool water, set on paper towels.

Egg Filling:

Yolks (buttery and creamy because you have NOT over cooked them)
1 cup mayonnaise
2 Tbsp Spicy Mustard (tarragon infused)
Relish (if you prefer)
Olives
Julianne Carrot slices

Taking a fork crumble and mash those yolks you set out. They should be creamy and crumble easily. Add your mayo, and spicy mustard. Southern egg salads tend to use things like rosemary, tarragon and mustard. Regional recipes vary on salad dressings and herbs. In the south its mustard all the way baby. I found a spicy mustard at the Farmers Market with JC,  Grey Poupon or any that have a little splash of horseradish would be equally just as awesome. Pixie being the main chef for this dish, not only dying and creating, used chopped olives for the eyes. She said next time cut olives would be better as all the little pieces made it impossible to make one eyeball and not a bunch fo black dots. Carrot slices were cut smaller to make the peep beaks.

TIP: Plastic baggy with tip cut was used to pipe in the egg mixture, and kept Pixie’s fingers from having to hold the yolks and risk egg disaster.

They were a hit and only about 6 came home with us, which were eaten promptly this morning for breakfast.

This really is a super easy kid craft by the way. I would suggest age ranges 6 on up. There are plenty of tasks kids can do in this process and it’s a new way to create colored things for Easter. Why just dye those boring shells !!!
Eggs once made can be stored in an air tight container for up to 2-3 days. They are best made the night before. If you are serving outside or at a picnic use care with the mayo and eggs.

Best Practice: do the two pot tote. I got the little foil 9×9 tins to carry these in. They come three to a pack. Place your eggs on top in one, stack on another that has ice in the bottom. They have dome plastic lids. If you can, place extras in a cooler or in the fridge after serving.

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