Getting Ready For Spring With Truly Deviled Eggs

Did you know the Devil loves eggs?  Especially those named after him.  Of course, being who he is, he prefers to have his hard-boiled in the Sulphur lakes down here, which results in a jet-black abomination that is nothing short of…firey, mouth-burningly damn good.

Now, as a mortal, getting your hands on a hellishly hot Sulphur spring to boil and season your eggs in might be a bit harder…but I’ve managed to pull together a recipe that will give you, at the very least, the visual of what it’s like to eat a truly Deviled egg.

The first thing we need to do is make your eggs look good.

To do this you will need:


  • 3 eggs
  • Red food coloring
  • Black food coloring
  • Water
  • White vinegar
  • Ice cubes

Put your eggs into a pot and cover with enough water that they are at least ½ an inch below the surface.

Bring to a boil and let boil for 7 minutes.

boiling the eggs

At the end of the 7 minutes, turn off the stove and allow the eggs to sit in the hot water for 5 more minutes.

Scoop your eggs out of the hot water and drop into an ice bath.  Let them cool until they’re comfortable to handle.

chilling the eggs

Gently tap and roll your eggs on your counter top to break the shell but DO NOT PEEL THEM.  All you want to do is create a network of cracks and shatters.

rolling the shells

Take your cracked eggs and put them into a ziplock bag.  Squirt in a few squirts of black food coloring and use your hands to gently massage the eggs in the bag, fully coating with the black dye.

dying the eggs

Set them aside and let them soak for 30 minutes.

At the end of your 30 minutes, rinse them off with the white vinegar.  Using the vinegar will set the dye into the eggs.  If you use water, you run the risk of the dye spreading and your egg coming out muddy looking.

Gently peel your rinsed eggs.  They should look like this:

creepy black eggs

Using a sharp knife, slice your eggs in half and scoop out the yolks.

cut eggs in half

Take your halved eggs and pop them back into a (clean) Ziplock bag.  This time, add your red food coloring.  Again, gently massage to distribute the color and set aside for 30 minutes and then rinse with vinegar to set the color.

You should be left with eggs that look like this:

gross red eggs

Now it’s time to prepare your yolks.

For this part of the recipe you will need:

ingredients part 2

  • 3 egg yolks, hard boiled
  • 2 Tablespoons mayonnaise
  • ½ teaspoon yellow mustard
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon Green food coloring
  • Black sesame seeds
  • Black flake sea salt


The Devil likes his eggs hot…as in paint peeling, soul (if you still have one) searingly spicy.  Because I’m not about to inflict this level of pain on you without your permission, I’m putting these ingredients in the ‘Optional’ category. Use at your own discretion.  All measurements in this category are merely approximate and should be adjusted to your level of taste/comfort/masochism.

  • 1/2 teaspoon white wine vinegar
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cayenne pepper or hot sauce or wasabi (choose 1 if you dare, 2 if you’re brave and 3 if you want to come say hello to the Devil in person.)

Using a fork, mash the egg yolks, mayonnaise, mustard, Worchestershire sauce, food coloring and items from your optional list (if you choose) together into a thick paste.

mixing up the yolks

Either scoop or pipe your yolk mixture into your sliced egg whites and garnish with a sprinkle of the black sesame seeds and a pinch of the black sea salt.


You can also dust lightly with paprika/cayenne for an added kick of color and/or flavor.

side view

Refrigerate for 1 hour or until ready to serve.

Bone appetite!





      • You know…im always looking for guest posters to work with…any interest in doing a team up and coming up with a hot as hell curry recipe? Im sure we can collaborate on something appropriately dark.

        Liked by 1 person

      • Oh, surely!
        I’m not the best food photographer in the world, though. So I might just leave my contribution at a recipe.
        My curries can be a bit… extreme for people, but I don’t think I ever overstep the bounds (using exotic items and all that). I think I can whip a hot as hell (for most people, anyway) recipe up with general ingredients, though.
        Let me know your ideas! And I’ll try to be as evil as I can!


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