Description
Celebrate Halloween with these spooky Halloween Deviled Eggs featuring black-dyed cracked shells and creamy, flavored yolk filling. Perfectly boiled eggs are transformed with black food coloring on the shells, then filled with a zesty, creamy mixture seasoned with Dijon mustard, smoked paprika, and hot sauce, making them an eye-catching and delicious appetizer for any Halloween party.
Ingredients
Scale
Eggs
- 6 extra large eggs
Filling
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Green gel food dye
Decoration
- Black gel food dye
- Black lava sea salt
Instructions
- Boil the Eggs: Arrange the eggs in a single layer in a pot and cover with at least an inch of cold water. Heat over high heat, uncovered, until the water begins to boil. Once boiling, cook for 10 minutes, then remove from heat and rinse under cold water to stop cooking and cool the eggs.
- Crack the Shells: Using the back of a spoon or by gently rolling the eggs on the counter, carefully crack the shells to create surface cracks without removing the shells.
- Dye the Eggs: Fill a large bowl with water and add black gel food coloring, whisking until the water is evenly black. Submerge the cracked eggs completely in the black dye and refrigerate the bowl for at least 4 hours to allow the color to tint the eggshells through the cracks.
- Peel and Cut: After dyeing, carefully peel the eggs and rinse them under cold water to remove any remaining bits of shell. Slice each egg in half lengthwise and transfer the yolks into a separate mixing bowl.
- Prepare the Filling: To the bowl of yolks, add mayonnaise, Dijon mustard, green gel food dye, hot sauce, smoked paprika, salt, and black pepper. Mash everything together thoroughly with a fork until the mixture is smooth, creamy, and evenly colored green.
- Fill the Egg Whites: Spoon or pipe the creamy yolk mixture back into the hollowed halves of egg whites using a wide star tip for a decorative effect.
- Garnish and Serve: Sprinkle a pinch of black lava sea salt over the filled eggs for a final spooky touch just before serving.
Notes
- For the best color effect, ensure the eggshells are thoroughly cracked but not peeled before dyeing.
- Use gel food dye rather than liquid dyes for vibrant, intense coloring.
- The black lava sea salt adds a nice crunch and enhances the visual theme.
- These deviled eggs can be made up to a day in advance; keep them refrigerated until serving.
- Adjust hot sauce quantity to your heat preference or substitute with smoked paprika for milder flavor.
- Make sure to refrigerate the eggs during the dye process to maintain food safety.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 128
- Sugar: 0.3 g
- Sodium: 361 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.03 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 6 g
- Cholesterol: 168 mg
