Rotten Deviled Eggs

Yield: 24 servings


  • 12 eggs
  • Black & purple gel food coloring
  • Vinegar
  • Filling
    • 4 tbsp mayonnaise
    • 2 tbsp mustard
    • 2 tsp worcestershire sauce
    • 1/4 tsp Tabasco sauce
    • Green gel food coloring
    • Salt & pepper, to taste
  • Paprika


  1. Place the eggs in a large pot.  Cover with cold water by 1 inch.  Cover and bring to a boil over medium-high heat.  Boil for 10 minutes.
  2. Drain, and then cool in cold water.
  3. Gently crack the shells by rolling on the counter, but don't remove any shell.  Place the eggs in a ziplock bag.
  4. Add the black & purple food coloring and zip closed.  Roll the eggs around until the are fully coated.  Refrigerate overnight, for a total of 10-12 hours.
    • The longer you leave the eggs, the more the color will penetrate.  Leave them too long, and you'll get a splotchy mess rather than defined lines & patterns.
  5. The next day, rinse the eggs in vinegar, and then gently remove the shells.  The food coloring will have penetrated through the cracks, giving you a cool pattern.
  6. Cut each egg in half, and remove the yolks.  Place then in a small bowl, and combine with the filling ingredients.  Mash together by hand, or use an immersion blender to speed the process along.
  7. Using a star tip, pipe the green filling back into the egg whites.  Sprinkle with paprika.
Adapted from Parenting Chaos.