Ingredient of the day: Easter eggs!
So many people dye eggs for Easter and make deviled eggs separately. I decided to combine the two, and dye eggs using food coloring with the same marbling technique as Chinese tea eggs and make deviled eggs with those. This is really an easy way to make something that looks difficult to do. But it’s Easter…go ahead and take it one step further and make the deviled eggs with avocado for a healthy dose of unsaturated fats, potassium, and jealous Easter guests that thought that their deviled eggs would be far superior…
Marbled Easter Eggs with Avocado Deviled Eggs, makes 24 deviled eggs
Red, Yellow, Green, and Blue food coloring
12 large eggs
1 large avocado
1/2 cup mayo
4 tsp mustard
1/2 tsp salt
1/2 tsp pepper
1/4 cup onion, very finely chopped
1. Place all eggs in a pot and add enough water to cover them. Place lid on pot. Bring to a boil, allow to boil 1 minute, and then remove from heat but do not remove lid. Allow to sit for 20 minutes, then pour out hot water and add cold water to pot of eggs to cool them down.
2. Take eggs out one by one and using the back of a spoon, shatter the shells without removing any pieces. You have to make sure you hit them hard enough to break the membrane between the egg and shell, so that the food coloring gets through, but not hard enough to destroy the egg. Don’t place them back in water.
3. In four separate bowls, add 15 drops of each color and add 3 eggs to each bowl. Add enough water to just cover the eggs. Stir slightly to make sure the food coloring is evenly distributed. Place the bowls in the fridge for several hours or overnight if possible.
4. Pour out colored water from bowls of eggs. In the sink under warm water, gently remove the shattered egg shells starting from the bottom of the egg.
5. Cut eggs in half and remove the yolks. Place them in a bowl. Add avocado, onion, mayo, mustard, salt and pepper. Mix well with a fork, to make an even consistency. Add a drop or two of green food coloring to keep a bright green color.
6. Place all of filling in a gallon size ziploc bag and cut off the end of one corner. Use it as a pastry bag (or use an actual pastry bag) to pipe filling evenly into each egg half.
7. Sprinkle with paprika.
Photo by Dustin Ashcraft.