Halloween deviled eggs

• eggs↗12
• red, orange, green or black food colouring

  or mixture

• vinegar↗1-4 tbsp tbsp
• mayonnaise↗3 tbsp tbsp

  plus extra if eggs are large

• small red chilli↗1

  finely chopped

• sprigs of tarragona few

  finely chopped (optional)

• paprika↗

  for sprinkling

Step-by-step instructions

1. 1

   Place the eggs in a single layer in a pot and add enough water to cover them by 2 cm. Bring to a boil, then cover, turn off the heat and let sit for 12 minutes. Drain the water, cool the eggs completely in very cold water, then drain again.

2. 2

   Divide the different food colourings into separate bowls or containers that will hold the eggs, using 1 tsp of colour per bowl, plus 700 ml water and 1 tbsp vinegar. Gently tap the eggs with a spoon or knife to crack the shells without removing them. Distribute the cracked eggs among the bowls with the colourings, submerge them in the liquid and let marinate for at least 3 hours, preferably overnight. If you cannot fully submerge, turn the eggs every hour so the colour spreads evenly.

3. 3

   Drain, rinse and clean the eggs, then cut them in half and scoop the yolks into a bowl. Add mayonnaise, and if needed add more to achieve a slightly thick paste, then mix in 3 tbsp of finely chopped red chilli and tarragon, if used. Spoon the mixture back into the whites, then sprinkle with the remaining chilli and paprika.