Introduction: Shasha Deviled Eggs (in Pretty Colors)

About: I love to spend time in the kitchen to relax and feed those I love with great eats and treats.

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.

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.

Step 1: Optional Step--color the Hard-boiled Eggs

You'll need:

White vinegar
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

You'll need:

6 Hard-boiled eggs
1/4 cup Miracle Whip
2 Tbsp. Shasha sauce, recipe found here:
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)

Step 3: Prepare Eggs

Cut the eggs in half, and put the yolks in a fine mesh sieve over a bowl. If you like a nice presentation, wipe on a damp towel, or wash, the knife between each egg you cut so pieces of yolk aren't smeared on the egg halves.

When I read that Cook's Illustrated recommends putting the egg yolks for deviled eggs through a fine-mesh sieve, I thought it sounded like too much work and they were being finicky when a fork works just fine for mashing the yolks. Then, I tried it, and as usual, they found the best method. It doesn't take long, use a spatula to push them through the sieve into a bowl, and you get thousands of evenly-sized pieces of yolk that actually make mixing the filling very easy and create a smooth filling. (If you are doing more than 6 eggs at a time, sieve the yolks in batches.)

Add the Shasha sauce, Miracle Whip, the lesser amount of seasoning, and salt, if using, to the egg yolks, mix well, taste and adjust the seasonings to your liking.

Scoop the filling into a plastic bag large enough to hold all of it. 

Step 4: Fill and Enjoy

Cut a small corner from the filled bag and pipe filling into each egg half. 

Sprinkle tops of eggs with more seasoning mix, go with the classic presentation of paprika, if you like things spicy, use chili powder or a pinch of cayenne. 

Serve immediately, or cover and refrigerate up to 12 hours. You can also make these up to 2 days ahead but keep the eggs and filling separate until serving time. 

We served the pastel ones on a bed of split peas covered with plastic wrap. 


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