| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 12 servings |
Ingredients
- 12 large eggs
- 1 tablespoon kosher salt
- 1 teaspoon red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon green food coloring
- 1/2 cup packed fresh basil leaves
- 1/4 cup chopped chives, plus more for garnish
- 1 cup mayonnaise
- Kosher salt and freshly ground black pepper
- 1/2 cup roasted red peppers, plus more for garnish
Instructions
- For the eggs: Place the eggs in the bottom of a large stockpot in a single layer and fill the pot with water to cover the eggs by 2 inches. Add the salt. Place the eggs over high heat and bring to a boil, then turn off the heat, cover the pot and let sit for 13 to 15 minutes. Prepare an ice bath. Remove the eggs from the pot and place into the ice bath to cool.
- For the filling: Peel the eggs, cut them in half and place half of the yolks in a food processor. Add the basil, chives and 1/2 cup of the mayonnaise to the processor and puree until smooth. Season with salt and pepper. Transfer the filling to a resealable plastic bag.
- Clean out the bowl of the food processor. Place the remaining egg yolks into the clean processor, add the roasted red peppers and remaining 1/2 cup mayonnaise and puree until smooth. Season with salt and pepper and transfer to a second resealable bag.
- Add the red food coloring and 1/2 teaspoon of the vinegar to 2 cups of room temperature water in a bowl and mix well. Add half of the egg whites (make sure you remove the membranes from the egg halves so they don’t affect the dyeing process) and let soak until the desired color is achieved, at least 15 minutes. Repeat the same process with the green food coloring and remaining vinegar. It will take longer to get a deep green color.
- Remove the eggs from the dye and pat dry. Arrange on a serving tray and pipe the green filling into the red egg halves and the red filling into the green egg halves. Garnish the green filling with chopped chives. Garnish the red filling with finely chopped red pepper.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 207 |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 6 g |
| Cholesterol | 194 mg |
| Sodium | 182 mg |
Reviews
Just finished making these for a Super Bowl Party (Go Chiefs!). I just did the red and I put the whole 4 cups of water, etc. in a large mixing bowl. I did have to leave them in the water for quite a while to get the red I was hoping for. I also did a VERY gentle stir part-way through so they could get a more even coverage. They look great and I love having a fun change from our typical deviled eggs. I did, however, leave some white since some people feel concerned about food dyes. But not me! We already sampled and now are ready for the big game!
Am so using this concept for Super Bowl party to make eggs in team colors.