Sir Sidney Dragon’s Famous “Smooshed” Eggs


From Princess Rain:

Sir Sidney Dragon is famous for “smooshing” things.  Thankfully, he is really best known for his special way of “smooshing” deviled egg filling (not for “smooshing” kids –like my character fears in Princess Rain and the Dragon).


His no mess method of making deviled eggs is kid-tested FUN! This recipe is also the perfect way to use leftover hard boiled eggs from Easter.

You can use this technique with ANY deviled egg recipe… or you can try ours. We got creative and added yummy (and healthy) mix-in’s to our standard recipe to make our yolks pretty, spring colors. The results are as delicious as they are beautiful!

We think you’ll agree that these eggs are a great addition to any spring party or picnic (we happen to love picnics).

For base recipe, you will need:

6 hard boiled eggs, cooled and peeled (See our tip for how to boil eggs)
3 Tbsp. mayonnaise
1 Tbsp. sour cream
1 tsp. yellow mustard (you don’t need to be precise)
Pinch of salt and pepper
1 Quart sized plastic zipper bag (per color)
Paprika, chopped parsley or chives for garnishing (optional)

1. Wash your hands.
2. Have an adult help you cut the eggs in half lengthwise.
3. Carefully, scoop the yolks out with a teaspoon and place in plastic zipper bag (you can place your baggy in a cup or small bowl and fold edges over rim to make this easier).
4. Add the rest of your ingredients (including mix-in’s if you are making colorful eggs). Leave out the garnish.
5. Squeeze out any excess air and close your bag TIGHTLY.
6. Now for the FUN! Gently, smash, squeeze and mush all of your ingredients together! When they are mixed well, squeeze ingredients towards one side of your baggy.

7. Twist the top of the baggy and have an adult snip off one corner.

8. Squeeze filling into your egg whites.

9. Decorate with your garnishes.
10. Chill and EAT!

Mix-in’s (per six eggs)

Pink eggs:
¼ cup pureed pickled beets
1 tsp. chopped fresh dill (or ½ tsp. dry dill)
Dill for garnishing

Spring green eggs:
½ ripe avocado
2 tsps. lemon juice
¼ tsp. chili powder
Cilantro for garnishing
(Note: For avocado eggs, don’t chill after filling. Instead, chill filling in baggy for 15 minutes and eat within an hour to prevent browning.)

Sir Sidney’s Tip
How to boil eggs (adult supervision required):
1. Place eggs gently in a pot.
2. Cover with cold water.
3. Place lid on pot and bring water to a boil over high heat.
4. Turn off heat and let eggs sit for 10 minutes.
5. Cool by running under cold water.

Happy cooking (and eating) from Sir Sidney Dragon and Princess Rain!

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