Halloween Devilled Eggs

This year for Halloween I made some devilled eggs in black and orange. I saw this recipe on Dairy of a Mad HausFrau last year and was totally besotted by them. Not only were they so visually effective they used ingredients that were easy to find. The key to these is using rice vinegar and they can be done over the course of two days if you want to boil eggs one day and then tint them the next. I say this only because this recipe is best made on the day as the colour will fade with time. Also these are best with older eggs as fresh eggs will resist being peeled like little curmudgeons. I use the bicarb to aid in this endeavour.

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.