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Bloodshot Devilled Eggs


  • 6 Large Eggs
  • 1 Tbsp Red Food Coloring
  • 1/4 Cup Mayo
  • 1/2 Avocado
  • 3 Olives (sliced into small rounds)


  1. 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.
  2. 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 or overnight.
  3. 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.
  4. Mash yolks until most lumps are gone. Add mayonnaise and avocado. Mix well.
  5. Spoon or pipe filling into hollowed egg whites. Dot filling with a black olive round to create the eye. Enjoy!