Halloween Deviled Eggs
Dyed deviled eggs filled with creamy yolk and topped with spooky decorations, these eggs are sure to be a hit at your Halloween party.
Servings: 6
Calories: 128kcal
Ingredients
- 6 extra large eggs
- ¼ cup mayonnaise
- 1 tablespoon dijon mustard
- ¼ teaspoon of smoked paprika
- 1 teaspoon hot sauce
- Back gel food dye
- Green gel food dye
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Black lava sea salt
Instructions
- Arrange eggs in a single layer in a pot. Cover with at least an additional inch of cold water. Turn heat on high and heat, uncovered, until the water starts to boil.
- Boil for 10 minutes then remove from heat and run under cold water.
- With the back of a spook, gently crack the hard boiled eggs or by rolling them on the counter.
- Fill a large bowl with water and add black food coloring, whisk until all of the water is black. Place the cracked boiled eggs in the black dyed water and make sure they are fully submerged.
- Place the bowl with eggs in your refrigerator for at least 4 hours.
- Carefully peel eggs and rinse. Cut in half lengthwise. Transfer yolks to a separate bowl.
- Add mayonnaise, dijon mustard, green food dye, hot sauce, paprika, salt and pepper to yolks. Mash well with fork until smooth and creamy.
- Fill egg whites with egg yolk mixture either by spooning it in or piping it in with a wide star tip. Sprinkle with black sea salt before serving.
Notes
Storage for these monster deviled eggs
To ensure the freshness and safety of your deviled eggs, follow these storage guidelines:- Refrigerate Promptly: Deviled eggs should be refrigerated immediately after preparing them.
- Airtight Container: Store deviled eggs in an airtight container to prevent bacteria growth.
- Shelf Life: Properly stored deviled eggs can last in the refrigerator for up to 2-3 days.
- Avoid Leftovers: For safety, it's best to consume deviled eggs within 24 hours of preparation.
Important top tips for these spooky deviled eggs
- Use Pasteurized Eggs: To reduce the risk of food born illness, use pasteurized eggs.
- Avoid Cross-Contamination: Use clean utensils and surfaces when preparing deviled eggs to prevent bacteria transfer.
- Discard Eggs with Cracks: Eggs with cracks should not be used for deviled eggs.