*Cracking the shells then submerging them in dye gives the eggs a cool spiderweb pattern.
- Portion size 24 servings
- 1/4 teaspoon black paste food colouring
- 12 Eggs
- 1/4 cup finely diced celery
- 1/4 cup finely diced sweet gherkin pickle
- 1/4 cup mayonnaise (approx)
- 2 tablespoons chopped green onions (green part only)
- 1/4 teaspoon chipotle chili powder (or chili powder)
- 1/4 teaspoon salt
MethodIn saucepan, whisk food colouring with 6 cups (1.5 L) water. Add eggs; bring to boil. Remove from heat; cover and let stand for 10 minutes.
Using slotted spoon, transfer eggs, 1 at a time, to paper towel. Using handle of wooden spoon, tap each egg gently in several places to crack shell without completely splitting. Transfer eggs to large bowl; cover with cooking water. Refrigerate until cool, about 1 hour.
Peel eggs and halve lengthwise. Arrange whites on platter; transfer yolks to bowl.
Add celery, pickles, mayonnaise, onion, chipotle powder and salt to yolks; mash to combine, adding more mayonnaise if desired. Spoon or pipe into egg whites.
Nutritional facts per piece: about
- Sodium 84 mg
- Protein 3 g
- Calories 55.0
- Total fat 4 g
- Potassium 37 mg
- Cholesterol 94 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
- Iron 2.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0