Blue Devils
Transform your appetizer game with "Blue Devils," a bold and vibrant twist on the classic deviled egg. These eye-catching party snacks feature hard-boiled egg whites soaked in a stunning blue vinegar dye, creating an unforgettable visual impact. Filled with a creamy, tangy mixture of egg yolks, mayonnaise, Dijon mustard, pickle relish, and a hint of paprika, these eggs balance rich flavors with a touch of zest. Topped with fresh chives for a burst of color and freshness, "Blue Devils" are as delicious as they are dramatic. Perfect for festive gatherings, holiday spreads, or any occasion that calls for a unique appetizer, these blue-tinted delights will have everyone reaching for seconds. Quick to prepare and serve chilled, this recipe elevates the ordinary to the extraordinary.
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Recipe Information
Ingredients
- 12 pieces large eggs
- 1 cup white vinegar
- 2 cups water
- 10 drops blue food coloring
- 0.33 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons pickle relish
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon chopped fresh chives
Instructions
Place the eggs in a large saucepan and cover them with water. Bring to a boil over medium-high heat, then reduce the heat to low and cook for 10 minutes.
Drain the hot water and transfer the eggs immediately into a bowl of ice water. Let them sit for 10 minutes to cool completely.
Peel the eggs under cool running water and set aside.
In a medium bowl, combine the white vinegar, water, and blue food coloring. Stir well to mix.
Carefully slice each egg in half lengthwise and remove the yolks, setting them aside in a separate bowl.
Place the egg white halves into the bowl with the blue vinegar mixture. Allow them to soak for 20 minutes, or until they reach your desired shade of blue. Rotate occasionally to ensure even coloring.
While the egg whites are soaking, mash the egg yolks in the separate bowl until they are smooth.
Mix the mayonnaise, Dijon mustard, pickle relish, paprika, salt, and pepper into the mashed yolks. Stir until the filling is creamy and well-blended.
Remove the egg whites from the blue dye and rinse them gently under cold water. Pat them dry with paper towels.
Using a spoon or piping bag, fill each blue-tinted egg white half with the prepared yolk mixture.
Sprinkle the filled eggs with chopped fresh chives as garnish before serving.
Refrigerate for at least 15 minutes before serving to allow the flavors to meld. Serve chilled.
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2310 mg | 770% | |
| Sodium | 2811 mg | 122% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 9.1 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 392 mg | 30% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1073 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
