This “Game of Thrones”-inspired recipe will make you the Mother of Dragon deviled eggs

Fall is coming, and that means we’re approaching this season’s Game of Thrones finale. Like the dragons in the show, these deviled eggs are also magical — for your taste buds. You can bet these marbled beauties are sure to be a hit at your next GoT-inspired soiree.

Get ready to live your best Daenerys Targaryen life with this perfect deviled eggs recipe. Not only are these totally delicious, but they’ll make you feel like you’re living in Westeros. Hop on the GoT band-dragon and make these eggs for your next viewing party.

Game of Thrones Marbled Deviled Eggs


9 large eggs
1 Tbsp. black food coloring gel
1 Tbsp. red food coloring gel
1 Tbsp. gold food coloring gel
1 cup white vinegar
1/3 cup mayonnaise
2 tsp. yellow mustard
1/2 tsp. kosher salt


1. Bring a large saucepan of water to a boil over high. Gently lower eggs into boiling water, and cook 11 minutes. Transfer eggs to a bowl of ice and water to stop the cooking process. Working 1 at a time, gently tap egg on a hard work surface, turning to lightly crack all sides. Using the palm of your hand, gently roll egg on work surface to crack all over. Do not remove egg shells.
2. Place 3 eggs in each of 3 gallon-size ziplock plastic bags. Add black food coloring gel to first bag, red food coloring gel to second bag, and gold food coloring gel to third bag. Seal bags, and gently rub dye into eggs. Let stand until eggs have absorbed color, 10 to 15 minutes.
4. Wearing rubber gloves, remove eggs from bags, and rinse under running water to remove excess food dye. Peel eggs, and quickly dunk in vinegar to set color. Cut off top third of eggs, and set aside.
5. Remove yolks from eggs, and transfer to the bowl of a food processor. Add mayonnaise, mustard, and salt to yolks, and process until completely smooth, about 20 seconds. Transfer mixture to a quart-size ziplock plastic bag. Snip 1 small hole in corner of bag, and pipe mixture evenly into bottom halves of eggs. Lightly place tops of eggs on filling. Serve chilled or at room temperature.

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