Tuesday, June 20, 2017

Decomposed Deviled Eggs

Halloween in the summer? Yes, it's that time again for me. I've already began working on my Halloween recipes along with a few summery dishes. You'll see a spattering of both from me this summer. But here's my first appetizer of the season...Decomposed Deviled Eggs.  I realize these deviled eggs look a bit menacing, but like all my Halloween dishes, they look the part but taste amazing. These are a Halloween version of my Sriracha Deviled Eggs.  Equally as important, these deviled eggs are super easy to make. I love deviled eggs but I really hate having to peel all those hard boiled eggs. Here's a technique my mom told me about where you prepare deviled eggs by cooking all the whites in the oven and the yolks on the stove top. I was skeptical about how the yolks would turn out, but holy moley, these were super easy to make and tasted great with great texture.  You can't tell that the yolks were not hard boiled.

Decomposed Deviled Eggs 

Makes 24

12 eggs, yolks and whites separated
olive oil or cooking spray
red and purple food coloring
1/4 cup mayonnaise
1/4 cup sriracha sauce
black sesame seeds

Preheat oven to 350 degrees. 

Separate the whites and yolks into two bowls. 

Separate about 2-3 T of egg whites into another small bowl. Add enough red and purple food coloring to the small amount of egg whites until you get it to look like blood. A deep dark red.
Spray an 8"x8" pan generously with cooking spray or olive oil. Cut to fit a piece of parchment paper and line the bottom of the pan with parchment. Take extra care to remove all creases and bubbles from the parchment. See my picture below...I learned the hard way and didn't get all these creases out and some of the egg whites seeped below the parchment and stuck to the bottom of the pan and made my egg whites uneven. So make sure you get all the creases out. Once you get the air bubbles out, spray the top of the parchment with more cooking spray. 

Pour egg whites into prepare pan. Using a fork, drizzle some of the red dyed egg whites into the pan. You do not have to add all of the red egg whites. Less is more in this instance because as the dye sits, it will spread to the rest of the eggs whites to give a mottled appearance. The first time I made these, I was heavy handed with the red whites and got a deeply colored egg white with very little white showing, like this. Still looks creepy as far as Halloween dishes go, but I wanted the whites to be more recognizable in the photos. Here they look like chunks of meat, don't you think?

Once you add the red whites to the egg whites, cover with foil and bake for 20 minutes. Don't let the egg whites sit too long before cooking or the red food coloring will start to spread. If you use less than 12 eggs, you will have to adjust your time. Start checking after 10 minutes.  Remove from oven and let cool. Refrigerate for an hour or more until completely chilled. You can make these ahead of time and then cut and assemble right before party time.  

In a large non-stick skillet, add yolks over medium heat and using a rubber spatula, stir yolks until they are cooked through, about 4-5 minutes. Cool and then refrigerate until chilled. Once chilled, add cooked yolks into a food processor. Add mayonnaise and sriracha and blend until smooth. Add food coloring until the desired color is achieved. I was going for a wormy reddish-brown color. Put prepared yolks into a piping bag and refrigerate until ready to assemble.

Get the cooked and cooled egg whites from refrigerator and use a sharp knife to cut around the pan and turn out egg whites onto a cutting board. Cut into 24 even slices. Place slices on a serving platter and pipe sriracha yolk mixture and top with black sesame seeds. Enjoy! Happy "Summer" Halloween!

Other Halloween recipes to try:
Spider Caviar
Spiderweb Eggs
Bloody Eyeball Bruschetta

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