Bloodshot Devilled Eggs!


  • 6 large eggs
  • 1 Tbsp red or burgundy food coloring gel
  • 4 cups water

Filling and Toppings:

  • 6 hardboiled egg yolks
  • ¼ cup mayonnaise
  • ½ tsp toasted sunflower oil
  • Black olives, sliced into rounds
  • 3 Tbsp to 1/4 cup tomato sauce


  • Add water to medium saucepan and stir in red food coloring. Add eggs and stir. Bring to a boil. Remove from heat, cover and let sit for 20 minutes.
  • Carefully remove eggs from red water with a spoon. In the bowl, tap egg with a spoon or press gently with your thumb to create cracks all over exterior. Place back in red water. Refrigerate for at least 6 hours.
  • Once chilled, peel and rinse eggs. Slice in half lengthwise and add egg yolks to a medium bowl for the filling. Place hollowed egg whites cut side-up on a serving platter.

 Filling and Toppings

  • Mash removed yolks with a fork until yolk is in fine pieces. Add mayonnaise, pepper and sunflower oil. Mix well.
  • Spoon or pipe filling into hollowed egg whites. Dot filling with a black olive round to create the “pupil” or use. Pipe sauce onto whites to create a bloodshot eye appearance. Serve!

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