These rainbow devilled eggs make the perfect Harry Potter themed party starter or side. A fun twist on the classic, this colourful recipe is sure to be a hit with the kids.
Serves1212, as a starter
Cook time10 mins10 minutes
Prep time10 mins10 minutes, + 30 mins soaking time
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Method
Step 1
Cook the eggs in a large saucepan of boiling water for 10 mins or until hard-boiled. Refresh under cold water.
Step 2
Fill a bowl with cold water. Use the red and blue food colouring to tint the water purple. Add 1 tbs vinegar. Use the back of a spoon to crack the shells of 4 eggs. Place in the water to soak. Repeat in separate bowls with red and teal food colouring, remaining vinegar and remaining eggs. Soak for 30 mins.
Step 3
Drain the eggs. Remove and discard the shells. Carefully cut each egg in half. Use a teaspoon to carefully scoop the egg yolk into a medium bowl. Place egg white halves on a serving platter.
Step 4
Add mayonnaise, curry powder, half the cucumber and half the chives to the egg yolks. Use a wooden spoon to stir until smooth. Place in a piping bag fitted with a 2cm plain nozzle. Pipe into the centre of the egg white halves. Sprinkle with remaining cucumber and chives.
Prep time10 mins10 minutes, + 30 mins soaking time
as a starter
+ 30 mins soaking time
Ingredients
12 Coles Australian Free Range Eggs
Red, blue and teal liquid or gel food colouring
1/4 cup (60ml) white vinegar
1/3 cup (100g) reduced-fat mayonnaise
2 tsp curry powder
1 Lebanese cucumber, seeded, finely chopped
2 tbs finely chopped chives
Description
These rainbow devilled eggs make the perfect Harry Potter themed party starter or side. A fun twist on the classic, this colourful recipe is sure to be a hit with the kids.
Method
Step 1
Cook the eggs in a large saucepan of boiling water for 10 mins or until hard-boiled. Refresh under cold water.
Step 2
Fill a bowl with cold water. Use the red and blue food colouring to tint the water purple. Add 1 tbs vinegar. Use the back of a spoon to crack the shells of 4 eggs. Place in the water to soak. Repeat in separate bowls with red and teal food colouring, remaining vinegar and remaining eggs. Soak for 30 mins.
Step 3
Drain the eggs. Remove and discard the shells. Carefully cut each egg in half. Use a teaspoon to carefully scoop the egg yolk into a medium bowl. Place egg white halves on a serving platter.
Step 4
Add mayonnaise, curry powder, half the cucumber and half the chives to the egg yolks. Use a wooden spoon to stir until smooth. Place in a piping bag fitted with a 2cm plain nozzle. Pipe into the centre of the egg white halves. Sprinkle with remaining cucumber and chives.
