Today, we’re making Grinch Eggs!
These are simply deviled eggs with a little holiday magic. We’re going to take some hard boiled eggs, dye them green, fill them with a savory filling kissed with Old Bay, then finish them off with a little red bell pepper heart.
How cute, right?
Let’s talk about the hard boiled eggs. We’ve talked about this here before, but everyone has their own school of thought when it comes to hard boiling eggs. The way I do it is my tried and true method that I’ve been using since I was a teenager. Start the eggs in a pot of cold water, and cover them by about an inch. Bring the water to a boil. Once the water starts boiling, set a timer for 10 mins. After 10 mins, dump the hot water and cover the eggs with cold water for 2 mins. This is the method that works for me that makes peeling the shells super easy and my eggs are never overcooked. I find that if the eggs are in the water for more than 2 mins, the shells are harder to peel. I don’t know if there’s any merit to it, but this method works for me!
To dye our eggs, we’re going to mix some room temperature water, a little white vinegar, and a few drops of green food coloring in a bowl. We’ll slice our eggs in half, pop out the yolks, and let the whites soak in the green bath for about a half hour. Then, we’ll take them out of the water, pat them dry with a paper towel, and that’s it for green eggs.
While the eggs dye, we can work on the filling. I was having dinner with a friend a few weeks ago, and she brought these EPIC deviled eggs. She couldn’t tell me a recipe, because it’s something she’s been instinctively whipping up for years. But, she told me she only used a whole lotta mayo and a little mustard then finished them with Old Bay instead of paprika. Thankfully, I have some instinct too. Because, I mixed up these same three ingredients along with our egg yolks for our filling, and it’s absolutely perfect.
To finish our eggs, we’ll fill our whites (or our greens haha) with our filling mix. Then, we’ll top them off with little red bell pepper hearts. I think mini baby bell peppers work great for this, because the flesh isn’t too thick. And, I used a fondant stamp to cut out the heart shape. It was the perfect size and super easy to get that perfect shape with little effort.
These eggs are sure to make any grinch’s heart grow three sizes. Between the bright and vibrant colors, the savory and slightly tangy egg filling, and the pop of sweet freshness on top; these could not be a more perfect bite. We all know how I feel about the simplicity of a deviled egg, but these might just be my new favorite way to make them.
Alright, everyone! Tell me what you’re doing to get into the holiday spirit this year. I need all the inspiration I can get!
I hope you all enjoy. And, let’s eat!
- 6 eggs
- 2 tsp white vinegar
- 10-15 drops green food coloring
- 3 tbsp mayonnaise
- 1 tsp yellow mustard
- ¼ tsp Old Bay
- 1 mini red bell pepper
- Hard boil the eggs: Add eggs to a medium saucepan. Add cold water until the eggs are just covered. Bring to a boil over high heat. Once boiling, set a timer for 10 minutes. After 10 mins, remove from heat, drain, and let eggs sit in cold water for 2-3 minutes. Remove eggs from water and peel off the shells.
- Dye the egg whites: To a large bowl, add 2 cups room temperature water, vinegar, and food coloring. Mix well to combine. Slice eggs in half vertically, and gently remove yolks from the eggs. Transfer yolks to a separate mixing bowl, and set aside. Transfer egg whites to the green liquid, making sure they are completely submerged in the liquid, and allow them to soak for 30-45 mins. When your desired color is achieved, transfer egg whites to a paper towel to dry and drain off excess liquid.
- Meanwhile, make the filling: Add mayo, mustard, and Old Bay, to the mixing bowl with the egg yolks. Mash with a fork until smooth and creamy. If desired, transfer to a piping bag fitted with a large star tip. Set aside.
- Prepare the hearts: Slice the mini pepper in half, and remove any seeds. Using a small fondant stamp, punch out heart shapes from the flesh of the pepper. Set aside.
- Assemble the eggs: Arrange dyed egg whites, cut side up, on a serving platter. Pipe filling into the cavity of each egg. Top with a red pepper heart. Serve, and enjoy!
- *These can be prepared in advance and stored in a single layer in a sealed container in the fridge.
- *This is the fondant stamp I used.
- *If you don’t have a bowl big enough to submerge all of your egg whites at once, dye them in batches. Or, make a second batch of dying liquid using the same measurements.
- *You don’t have to pipe your filling into the eggs. It just makes them look pretty. You could dollop it in with a spoon, too.
What fun! Do you use room temperature or refrigerated eggs?