Weeks ago Julia had the dream to create her very own Giant Deviled Egg for Easter. Only problem is is that she couldn’t find a giant egg, laid by a bunny. Julia solicited JP’s help to see if they could make there own giant egg to make this recipe happen. Through trial and error, they figured out a way to make one, even though it may not be ok to eat.
- 24 large eggs
- 1 Cup Mayo
- 1 Tbsp Ground Mustard
- 4-6 dashes Tabasco sauce, to taste
- Salt, to taste
- 1 tsp ground black pepper
- Paprika, for garnish
- Create a silicone egg mold by mixing together the two bases from the Silicone Molding Putty pkg, as product instructs. Mold around the the Giant Egg Mold. Let set and harden.
- Separate the whites and yolks from 12 of eggs. Reserve the whites.
- Configure silicone mold standing up right with tin foil and prop overtop a pot with 2 cups of water.
- Pour in egg whites.
- Bake at 350°F for 1-2 hours or until the whites are cooked through. Halfway through, place a spherical ice mold in the yolks place to, create the space for the yolk mixture. Once fully cooked chill.
- Hard boil the other dozen eggs. Cover the eggs with 1 inch of cold water in a pot. Bring to a boil then cover on no heat for 12-14 minutes. Strain and run under cool water to stop the cooking process. Remove the hardboiled eggs from the shells.
- Cut the eggs in half and place the yolk in a bowl. Set the egg white halves aside for normal size deviled eggs, for a different recipe.
- Mix together egg yolks, mayo, mustard powder, tabasco, and salt and pepper. Set in fridge until ready to build.
- Fill the giant deviled egg with the yolk mixture and garnish with paprika!