Oscars 2018, Day After:
I am exhausted! My cousin, who was a Hollywood producer, now working his magic from New England, has an annual Oscar party that I wouldn’t miss for the world! He puts on his tux and he and his wife, Judith, pull out all the stops. There is food themed to all of the Best Picture categories and we have ballots and compete to see who picks the most correct answers. (PS: he always wins, but I am often right behind!)
My husband and I always make a point of seeing all of the movies in the big categories so that we can converse and vote sensibly. I think my best year was 19 out of 24 categories; not bad, eh?
Shape of Water Deviled Eggs
If you saw Shape of Water (spoiler alert!) you know that the sea creature is kind of surrounded by a blue/purple/green color palette and that his soon-to-be lover woos him with hardboiled eggs. I know that sounds weird, but it is very sweet and romantic. Anyway, I asked my cousin if I could take Shape of Water as “my” movie to create food for the party. Somehow the idea of using the classic Chinese tea egg technique came to mind. That recipe has you hard boil eggs, crack the shells – but leaving them intact and on the egg – then simmer and soak them in a mixture of black tea, soy sauce and spices such as star anise and cinnamon. The dark brown colors seep through the cracks in the shell and onto the egg. Once peeled, the lovely crackled look appears.
Gel Food Dye
I wanted to use food dyes in the movie color palette to dye the cracked eggs. My thinking was that it would look like the scales of the creature’s body. Then, I would fill the eggs with our Monash Certified Low FODMAP Bacon Deviled Eggs mixture featuring bacon and fresh chives. Because, bacon! I always like to use paste and gel colors because they are very concentrated. I made a few with the classic tea mixture, as you can see above (the brown ones) and they didn’t hold a candle to the others!
They were a hit! And my movie won Best Picture! This recipe is just for fun and to show you how following the low FODMAP diet means you don’t have to miss out on any kind of party!
The dying technique would be great for colorful Easter eggs for your holiday party!
Shape of Water Deviled Eggs
This recipe for Shape of Water Deviled Eggs is based on our Monash Certified Low FODMAP recipe for Bacon Deviled Eggs. Follow our easy instructions for making the crackled appearance.
Makes 24 deviled egg halves; serving size 2 halves; 12 servings
- 12 large hard-boiled eggs
- Gel or paste food colors in your choice of colors: we used green, blue and purple
- 6 slices meaty bacon, freshly and crisply cooked and finely chopped (1 teaspoon bacon fat reserved; optional); use gluten-free if desired
- 6 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- Freshly ground black pepper
- 2 teaspoon chopped chives, plus extra longer pieces
- Prepare the hard-boiled eggs. Cool until you can handle them easily then use the back of a spoon to wack the shells and create cracks all over the eggs.
- Take 3 separate glass bowls and fill with hot water to cover eggs (your will have 4 eggs per bowl). Add a lot of food coloring, each color in a separate bowl and whisk in until the water is deeply saturated. I start with about 1 full teaspoon of paste color. Lower 4 crackled eggs into each bowl. Allow to soak overnight, refrigerated.
- Peel the eggs (and marvel at the awesome patterns)! Slice the hard boiled eggs in half lengthwise. Pop the egg yolks out into a bowl and place the egg whites on a serving platter, concave side up; set aside.
- Add chopped bacon, bacon fat (if using), mayonnaise, mustard, few grinds of pepper and the 2 teaspoons of chives to the egg yolks. Mash with a fork or silicone spatula until smooth and all of the ingredients are well combined.
- Use two spoons to scoop the egg yolk filling into the egg whites, mounding slightly. Top with pieces of chives. Your Shape of Water Deviled Eggs are ready to serve. You can refrigerate the eggs in an airtight container for up to 4 hours.