Colored Deviled Eggs- does anybody else do these?

Instead of the normal deviled eggs- I have been playing with a few ideas. So this project has a few stages.

Yesterday I hard boiled about 50 eggs. I peeled most of them but took a dozen and just cracked the shell.

I split that dozen up and soaked them overnight in water with food coloring.

Now i am in the process of soaking some of the peeled eggs in the colored water.

Here is my first results:


I will try to get more photos when I finish making deviled eggs with them tomorrow.

I am also thinking of trying a few with a sour cream & chive filling.

Anyone else try this or have any other suggestions?

Not sure if the in-laws will eat them!

Randy www.spectrumranch.net

 

Mine peeled super easy- but they were sitting in an egg bucket for about a week or so just at room temp. I put mine on the stove in warm water and bring to a boil- once they are boiling I then turn the burner off, cover and leave there for about 15 minutes, or until I get back in the house from other projects. I rinse in cold water and start peeling.

I think the key is age and my eggs are a room temps, but I have heard that adding baking soda helps with peeling.

**** Also for deviled eggs- I prefer to use our bantam or mid sized chicken eggs. We have over 100 medium sized broody hens that we use for incubating, their eggs are a little bigger than bantam eggs. By using the smaller eggs, the deviled eggs are easier to eat, BITE SIZE compared to stuffing a normal size large egg in your mouth. And for everday use- I just use 2 of the broody hen eggs where I would use one large egg.****