|Deviled Dragon Eggs|
There are a number of recipes on the web for dragon eggs, pickled and otherwise. This one I threw together just to see if the concept worked, that being the hard-boiled eggs actually looking like “dragon eggs”. These turned out great and were easy to make. I didn’t do the pickling portion, because I turned them into deviled eggs instead, which I think would be more popular at your Halloween buffet.
Deviled Dragon Eggs – By Debra Crawford
12 Eggs or 24 Deviled Eggs
12 – Large Eggs
1 – 14 Ounce Can Beets from which you have drained the juice. (you can use the beets in a salad or side dish) you only need the juice for this.
2 – Tablespoons Red Wine Vinegar
1/4 – Teaspoon Salt
1 – Teaspoon Red Food Coloring
Deviled Egg Filing
1/2 – Cup Light Mayo
1/4 – Cup Pickle Relish
2 – Teaspoons Dijon Mustard
Salt and Pepper to taste
6 – Drops green food coloring (as desired)
In a large saucepan, place your eggs. Cover with water. On high heat, bring to a boil, then turn to medium low to simmer the eggs for approximately 15 minutes. Remove from heat and let cool.
Once you have hard boiled your eggs and they are cool enough to handle, gently tap them on all sides to crack the shell without removing it. Mix up the marinade and gently place the eggs in color safe dish (such as glass) and pour the marinade over them. Refrigerate the eggs and turn in the marinade morning and night for two days so that all sides have plenty of time to absorb color.
When you are ready to serve, peel the eggs, cut in half lengthwise, remove the yolks and mix them with the deviled egg filing ingredients. Place the filing in a sandwich bag, seal, then cut off one corner to gently squeeze the filing into the egg halves.