Halloween Devilled Eggs
Adapted from Diary of a Mad HausFrau
Preparation time: 15 minutes plus 5 minutes waiting time
Cooking time: 15 minutes
Makes 24 devilled eggs
- 1 dozen eggs
- 2 teaspoons bicarb
- 4 cups water, divided in half
- 2/3 cup rice vinegar divided in half
- Black paste food coloring
- Orange paste food coloring
- 4 tablespoons mayonnaise
- 2 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- A few drops Tabasco sauce
- Salt and pepper to taste
Step 1 - Place the eggs in a large saucepan with the bicarb and cover with water. Bring the pot to a boil and cook the eggs for 10 minutes. While they are boiling place 2 cups of water, 1/3 cup of rice vinegar and black food colouring in one bowl. In another large bowl add 2 cups water, 1/3 cup of rice vinegar and orange food colouring.
Step 2 - Drain the eggs and submerge in ice water and allow to cool. Peel eggs and then cut them in half lengthways. Remove the yolks and rinse the egg whites under a tap to remove any remaining yolk. Submerge half of the whites in the black bowl and half in the orange bowl and allow to sit for 5 minutes. Make sure that they are completely covered.
Step 3 - Lay 2 layers of paper towels on 2 plates. Using a slotted spoon gently remove the black and orange whites and place eggs cut side down on the paper. Blend the mayonnaise, Dijon, garlic and Tabasco with the egg yolks until you get a smooth paste. Season with salt and pepper. Divide the mixture in two bowls and tint one orange and one black. Place each in a piping bag fitted with a star nozzle and pipe orange yolk into black eggs and vice versa.