Instructables

Shasha Deviled Eggs (in pretty colors)

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Picture of Shasha Deviled Eggs (in pretty colors)
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These deviled eggs not only make a pretty presentation on a buffet table, they taste incredible as well.

View my other Instructable for instructions on how to make easy Shasha sauce, a mix of pickled peppers and mustard when blended with Miracle Whip and a little seasoning create the perfect filling for a hard-boiled egg. http://www.instructables.com/id/Symons-Shasha-sauce/

We pastel colored these eggs in a large batch for my cousin's bridal shower, and I chose some more "manly" colors for Father's Day, feel free to keep them white.

Serves 6, recipe is easily doubled, tripled, quadrupled for your needs.
 
 
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Step 1: Optional Step--color the hard-boiled eggs

Picture of Optional Step--color the hard-boiled eggs
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You'll need:

White vinegar
Water
Food coloring (McCormick's Neon is what I used, their primary color boxes also have dying instructions.)
Peeled hard-boiled eggs
Mugs or plastic cups, one for each color you are making, large enough to hold 1/2 cup water plus eggs

The food coloring box said to use 1/2 cup boiling water for each cup, I just used hot water. Add in 1 tsp. white vinegar to each cup, then start adding drops of color, mixing as you go, until you achieve the color you want. 

Add in the peeled eggs and wait until they are the color you desire. I kept them in the dye anywhere from 10-15 minutes. 

Remove to paper towels and allow to air dry. 



Step 2: Ingredients for filling

Picture of Ingredients for filling
You'll need:

6 Hard-boiled eggs
1/4 cup Miracle Whip
2 Tbsp. Shasha sauce, recipe found here: http://www.instructables.com/id/Symons-Shasha-sauce/
1/2-1 tsp. seasoning mix of your choice, plus extra for topping eggs (I use Penzey's Northwoods seasoning which contains: salt, paprika, black pepper, thyme, rosemary, garlic and chipotle. Use your favorite blend, or just salt and pepper if that's all you have.) 
salt (optional, if not included in your seasoning mix, or you like it as much as we do, I used 1/4 tsp. Kosher)




jaycruz1 year ago
This is so cool! Easy and delicious! Two things I love rolled into one. I'll have to try this.
One thing I always hated was those darn eggs rolling all over the place. Now, what I do to stop that is this: Cut a thin slice off of the bottom to make it flat. Don't worry if you cut too deep and you get a hole. Just put the cut piece back inside of the shell and you have closed up the hole and the egg won't roll around:) Put the cut piece back in, anyway, to make the bottom a little more secure where it's thin.
Beautiful! I have to try this!