Huevos del Diablo
1 dozen eggs
Ground Chorizo, cooked
Red Food Dye
Can Chipolte
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 Tbsp minced onion or shallot
1/4 teaspoon tabasco
Salt and pepper
FILL a large saucepan half-way with water. Gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).
BRING water to a boil. Cover, and remove from heat.
LET SIT covered for 12-15 minutes.
DRAIN hot water from pan and run cold water over the eggs.
Using the backside of a spoon, CRACK shells thoroughly so that the shell is spidered cracked lines. Crack all of the eggs and place back into the pot of water.
ADD red food dye and hot sauce. Allow the eggs to sit in this mixture for two hours.
PEEL the egg shells. The egg underneath should be marbled with red lines from the dye