I am a groomsman in a friend’s wedding but also cook professionally. I came up with a concept for deviled eggs that I haven’t personally seen before. They are going to be made with a pretty standard recipe but they will have blue food coloring. The part that makes this difficult is that I want to keep the hard boiled eggs solid. As in not halved. I have a theory about how to do this but wanted to bring this to the community to see if anyone here has done something similar and what advice they may have.
My theoretical approach is to cook the eggs to soft boiled and use a type of syringe with a wide enough needle that will keep stuff from getting stuck in. I don’t know if there is a point in going with the soft boiled approach or if I will get similar or better results with taking the yolk out before boiling. My only concern is that the albumen will fill the yolk cavity.
The other problem is how to approach the fact that if I were to break open a hardboiled egg and was faced with a blue mushy yolk I wouldn't eat it. The easy solution is to simply put a sign up that says what they are. I was also wondering if anyone has ever experimented with injecting food coloring directly into egg whites before cooking... just some thoughts