Rotten Deviled Eggs
- Level: Easy
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 55
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 1
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 94
- Sodium
- 95
- Total: 2 hr 50 min (includes cooling and chilling times)
- Active: 20 min
Ingredients
12 large eggs
1 tablespoon deep red gel food coloring
1 teaspoon distilled white vinegar
2 tablespoons sour cream
1 teaspoon chopped fresh cilantro
1/4 teaspoon cayenne pepper
1 ripe avocado, mashed
Juice of 1 lime
Kosher salt
24 slices black olives
2 to 4 slices red pimentos, cut in 1/4-inch cubes
Directions
- Arrange the eggs in one layer in a large, heavy-bottomed pot, add enough water to cover the eggs by 1 inch and bring to a boil. Cover the pot, remove from the heat and let the eggs sit in the hot water for about 12 minutes. Rinse under cold water and let the eggs cool to room temperature.
- Combine the red food coloring with the vinegar and 4 cups water in a medium bowl. Roll the eggs on the counter to crackle the shells, then transfer them to the bowl with the food coloring. Refrigerate for at least 2 hours.
- With gloved hands, remove the eggs from the dye and peel. Halve each egg lengthwise, then scoop the yolks into a food processor and set the whites aside on a plate. Add the sour cream, cilantro, cayenne, avocado, lime juice and 1 teaspoon kosher salt to the yolks and process until the mixture is smooth and light.
- Spoon or pipe the yolk mixture into the egg whites. Top each with an olive slice with a piece of pimento stuck in the center for a ghoulish eye.