Page 207 - A Literary Holiday Cookbook

Makes 12 deviled eggs

“Quoth the raven, ‘Nevermore.’”
—“The Raven”

These clever little devils are dyed using a variation on the tea egg technique to create
spidery black lines, and the striking green color of the filling comes from avocado.

INGREDIENTS

6 eggs
Black gel food coloring

1 medium avocado

1 teaspoon lemon juice
1 teaspoon fresh flat-leaf parsley, finely chopped

¼ teaspoon cumin

¼ teaspoon garlic powder
¼ teaspoon salt

¼ teaspoon pepper

INSTRUCTIONS

1 Place the eggs in the bottom of a large saucepan. Fill with cold

water until the eggs are under approximately 2 inches of water.
Place on high heat. When the water comes to a boil, remove from

heat and cover for 7 minutes. Drain and allow the eggs to cool.

2 Fill 3 large mugs about ⅔ full with cold water. Place the mugs on a

baking sheet to avoid staining anything if they spill. Put 3 to 4 drops

gel food coloring in each mug and stir until completely dissolved.

3 When the eggs are cooled, gently crack each one in several places

by tapping them against the counter and rotating as you tap. Try to
create a lot of tiny cracks but not so many that the shell falls off.