Deviled Dragon Eggs

The world of Harry Potter is full of fantastic creatures. One of the most fierce and foreboding creatures in that world is the mighty dragon. So it stands to reason that one of the greatest delicacies would be Deviled Dragon eggs.

There are many different breeds of dragon. Norwegian Ridgeback, Hungarian Horntail, Common Welsh Green, Chinese Fireball, Swedish Short-Snout, Ukranian Ironbelly, and Peruvian Vipertooth to name a few. Each breed has a distinct looking egg, and I figure if they look different on the outside it is likely there will be differences on the inside too.

Eggs

Mayonnaise

Mustard

Paprika

Vinegar

Food Dye

Beet Juice

Sandwich Bags (the econo piping bag)

Place your eggs in a saucepan and cover the eggs with cold water. If the eggs stay at the bottom they are very fresh. If the egg stands up it is not as fresh but it is still good to eat. If any of your eggs float at the top, they are no longer good to eat. Discard the floaters.

place the saucepan on the heat and bring the water to a boil. Let the eggs boil for 5 minutes then turn off the heat and leave the eggs in the hot water for 12-13 minutes.

Drain the hot water out of the pan and replace it with cold water. You can use ice water or run cold water over the eggs until the water stays cold.

In order to get the crackled effect on the egg like the first picture in the intro step (A lesson I learned accidentally while coloring eggs with my kids), crack the egg shell without removing it from the egg. An easy way to accomplish this is to use the backside of a spoon and tap the egg hard enough to crack the shell.

In each dye container add a tablespoon of vinegar, the coloring agent, and enough water to cover the egg.

I am kicking myself for not having grabbed some egg dying kits during the post-Easter clearance sales. That being said I made due with the materials I had on hand, food coloring and beet juice.

For the most part I used food coloring to dye the eggs and I got mixed results. The shells came out brilliantly colored, but the crackle dye on the egg white was very light.

I ended up placing a few of the shelled eggs back into the dyes to get some darker solid colors. The next time I do this, for the eggs I want solidly colored, I will cut the eggs in half and remove the yolks then return the whites back to the dyes so that the whole white is dyed and not just the outside.

The most vivid crackle dye came from the containers that had beet juice. One was just beet juice and the other was beet juice and blue food coloring to get a purple color.

Other options I want to try next time will be onion skins to get a rich brown coloring, and red cabbage to get a denim blue color.

Slice the eggs in half the long way and remove the yolks.

Mix the yolks with 3 parts mayonnaise and 1 part yellow mustard. I didn't include exact measurements because it all depends on how many eggs you are preparing and how firm or creamy you like your filling. Remember to err on the side of caution when adding the condiments, that you can always add more if you need it.

I decided I wanted more pizzazz than just plain yellow for the filling. So I separated the filling into three separate bags and added colors to each red, blue, and green. Four drops of color in each bag resulted in nice pastel shades.

I mixed it gently so that there the coloring is not completely incorporated resulting in nice varying shades of color throughout the filling with bits of yellow speckled in.

In order to pipe the filling into the eggs, simply cut a small corner off of the sandwich bag and squeeze the filling through the hole.

Sprinkle each egg with a dusting of Paprika.

Enjoy.