MARBLED DEVILED EGGS RECIPES

Name: Marbled Deviled Eggs
Prep time: 30 min
Cook time: 2 d
Total time: 2 d 30 min
Yield: 24 serving(s)
Ingredients: 12 eggs, hardcooked and cooled; juice only of jarred pickled beets or red food coloring; juice only of jarred jalapeno peppers or green food coloring; 3 tablespoons celery, chopped; 2 tablespoons sweet gherkins, chopped; 3 tablespoons honey mustard (or your favourite); kosher salt, to taste; black pepper, to taste; 1/4 cup mayonnaise, to moisten,your taste; 1 dash balsamic vinegar; 1 dash Tabasco sauce (optional); jalapeno juice or chopped jalapeno (optional); sour cream, combined well with (optional); 1/4 cup canned Rotel Tomatoes, drained,hot version,in place of mayonanise,more to taste (optional); paprika; fresh basil, rough chop; black olives or green pimento stuffed olive, sliced; sliced jalapeno; honey roasted peanuts, coarse crush (kids like this)

MARBLED DEVILED EGGS RECIPE - FOOD.COM

Marbled Deviled Eggs Recipe - Food.com image

This is a " must " at our house during the holidays. Adjust any amounts or use your own favourite filling for the deviled eggs. Kids get wide eyed seeing the marbled eggs and as do the adults. I make a separate food coloured egg tray for the kids, they just don't care for any spices added. Cook time is the marbling / favouring time.

Total Time 48 hours 30 minutes

Prep Time 30 minutes

Cook Time 48 hours

Yield 24 serving(s)

Number Of Ingredients 19

Ingredients

12 eggs, hardcooked and cooled
juice only of jarred pickled beets or red food coloring
juice only of jarred jalapeno peppers or green food coloring
3 tablespoons celery, chopped
2 tablespoons sweet gherkins, chopped
3 tablespoons honey mustard (or your favourite)
kosher salt, to taste
black pepper, to taste
1/4 cup mayonnaise, to moisten,your taste
1 dash balsamic vinegar
1 dash Tabasco sauce (optional)
jalapeno juice or chopped jalapeno (optional)
sour cream, combined well with (optional)
1/4 cup canned Rotel Tomatoes, drained,hot version,in place of mayonanise,more to taste (optional)
paprika
fresh basil, rough chop
black olives or green pimento stuffed olive, sliced
sliced jalapeno
honey roasted peanuts, coarse crush (kids like this)

Steps:

Gently crack egg shells, do not remove shells.
I use large clean mayonnaise jars to colour the eggs, turning occasionally.
Submerge 6 eggs in beet juice, adding a few dashes of red food colouring.
Submerge 6 eggs in jalapeno juice, adding a few dashes of green food colouring Refrigerate 1- 2 days, marbling and flavour will intensify the longer left in juices and by adding more food colourings If using food colouring's only, place cracked eggs in jars large enough to submerge, checking on intensity of colours Remove eggs from juices, drain well and peel.
Split in halves, removing yolks.
Combine yolks, filling ingredients and any options, adjust to your taste.
Refill halves with mixture.
Sprinkle with any choice of toppings.
Refrigerate till ready to serve.
*Instead of deviling, I use my mushroom slicer to make fan out slices of the marbled eggs to garnish potato salade, very pretty touch.

Nutrition Facts : Calories 50.1, FatContent 3.4, SaturatedFatContent 0.9, CholesterolContent 93.6, SodiumContent 74.3, CarbohydrateContent 1.5, FiberContent 0, SugarContent 0.8, ProteinContent 3.2

MARBLED EGGS RECIPE - FOOD.COM

Marbled Eggs Recipe - Food.com image

Make and share this Marbled Eggs recipe from Food.com.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 12 Eggs

Number Of Ingredients 3

Ingredients

12 eggs
water
food coloring

Steps:

Hardboil your eggs normally.
When they are cool enough to handle, roll them around on a hard surface to crack them. Try not to break the membrane. Develop a nice overall cracked look.
Then re-boil in water with food coloring of your choice.
You could make really cool looking deviled eggs with these.

Nutrition Facts : Calories 71.5, FatContent 4.8, SaturatedFatContent 1.6, CholesterolContent 186, SodiumContent 71, CarbohydrateContent 0.4, FiberContent 0, SugarContent 0.2, ProteinContent 6.3

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