6, hard cooked eggs
6 drops green food color, *optional
drop neon purple food color, *optional
3 tablespoons mayonnaise
1 to 2 teaspoons Dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cumin powder
4 dashes (or more to taste), hot pepper sauce
Sliced green olives for pupils
Red food color
Toothpicks
Cut hard cooked eggs in half lengthwise. Put yolks in a separate bowl and set aside. Rinse off egg whites, careful to keep intact. If you wish to color the egg whites; fill a large bowl with water to cover egg whites, approximately 3 ½ to 4 inches deep. Add green and purple food coloring. (Or whatever color you choose). Place rinsed egg whites in colored water and let sit until they reach the shade you desire – check every few minutes until ready then pat dry and set aside. If you wish to leave the eggs white; pat dry and set aside until needed.
Put egg yolks into a wire mesh sieve and push through with the backside of a spoon into a medium size bowl. This will remove any lumps from the yolk mixture. Add the next seven ingredients and stir until smooth. Place yolks in a pastry bag with a star tip and put in refrigerator until ready to use. (You can also omit the pastry bag and tip, and instead, spoon yolk mixture into egg halves).
Set egg whites (colored or plain) onto serving platter, cut side up. Pour small amount of red food color onto plate. Dip the end of a toothpick into the food color and paint blood vessels onto cut side of egg whites. Remove pastry bag from fridge and fill each egg white cavity with yolk mixture (or use spoon to fill). Add olive pupils.
*Here is a picture omitting the step of pre-coloring the egg whites.
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