TWO POSTS IN ONE WEEK? WOAH. I know, right? Well, I figured since Halloween is less than a week away, and Halloween parties will be starting this weekend, I should throw another recipe at ya to go with the Bloody Eyeballs I posted on Wednesday.
Because I am awesome like that.
Again, the picture quality on these is lame because I didn't have time to really sit down and figure out how to make them pretty--plus, people were arriving and they were hungry. So I apologize for the sub-par pictures, again.
|The spread, again, because I was so proud of it!|
These have got to be my favorite "spooky food" I've ever made! They are seriously going to be a staple at every Halloween party from here on out, mark my words. At least five people commented "ewww, these look NASTY!" when they saw them. To which someone nearby would reply, "yeah, but they taste AMAZING!" I think someone even commented that they were the "best deviled eggs I've ever had!" Which made me all sorts of happy.
The coloring on the eggs is thanks to beet juice and vinegar, and adds a nice little zing to the egg white as well, which I think flavor-wise sends these over the edge. You could probably even avoid coloring the yolks and serve them for any holiday or gathering, the purple egg and yellow yolk would look lovely together.
Eerie Alien Eggs
(I did this from my own brain based on things I had found on the internet. There is a recipe here for pickled beet eggs and here for a basic deviled egg recipe that I re-read for sake of making sure this was an accurate recipe)
- 12 hard-boiled eggs (for sake of time I bought them pre-hard-boiled, but it's definitely preferred if you make your own)
- 1 can beet liquid (from a can of beets--reserve beets and add to hummus for a bloody dip if desired!)
- ~2 cups vinegar
- 1/4 cup mayonnaise
- 1 teaspoon dijon mustard
- 1 tsp Sriacha sauce (or more, to taste. Sub for your favorite hot sauce if preferred)
- pinch of salt
- 1 tsp sugar
- fresh ground black pepper
- smoked paprika
- 3 drops (or more) green food coloring
-Arrange whole eggs in a single layer in a shallow baking dish. Cover with beet juice and vinegar, making sure they are completely covered. Let soak in the fridge overnight or for a few hours until eggs are purple.
-Carefully slice eggs in half and scoop yolks out into a small bowl. Mix with remaining ingredients, being careful not to over-mix or the mixture will get liquidy. Add food coloring until egg yolks are desired color. Pipe or spoon mixture into eggs and chill until ready to serve.