Description
These Halloween Deviled Eggs feature black-dyed eggshells cracked for a spooky marble effect, filled with a creamy, tangy, and slightly spicy yolk mixture. Perfect for festive Halloween parties, they combine flavorful deviled eggs with eerie visual appeal to impress your guests.
Ingredients
Scale
Eggs
- 6 extra large eggs
Filling
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon smoked paprika
- 1 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Green gel food dye
For Dyeing
- Black gel food dye
- Water (enough to cover eggs in a bowl)
For Garnish
- Black lava sea salt
Instructions
- Boil the Eggs: Arrange the eggs in a single layer in a pot and cover them with cold water, at least an inch above the eggs. Heat on high uncovered until water boils. Boil for 10 minutes to hard cook the eggs, then immediately run under cold water to cool them down.
- Crack the Shells: Using the back of a spoon or by gently rolling the eggs on the counter, crack the shells carefully without removing them to create a marbled effect after dyeing.
- Prepare the Black Dye Bath: Fill a large bowl with water and whisk in black gel food dye until the water is fully black in color. Submerge the cracked eggs in this black dyed water, ensuring they are fully covered.
- Refrigerate to Dye: Place the bowl with the eggs in the refrigerator and let them soak for at least 4 hours. This will create the spooky stained marble shells.
- Peel and Halve: After dyeing, carefully peel the eggs under cool running water to remove the shells without damaging the marbling. Cut each egg in half lengthwise and transfer the yolks to a separate bowl.
- Make the Filling: To the yolks, add mayonnaise, Dijon mustard, green gel food dye, hot sauce, smoked paprika, salt, and pepper. Mash everything together with a fork until smooth and creamy with an even color.
- Fill the Egg Whites: Spoon or pipe the prepared yolk mixture back into the hollowed egg whites using a piping bag with a wide star tip or a spoon for a rustic look.
- Garnish and Serve: Lightly sprinkle black lava sea salt on top of each filled deviled egg for added flavor and dramatic contrast. Serve chilled for best taste.
Notes
- The black-dye soaking time can be extended to intensify the marbled effect.
- You can adjust the hot sauce quantity to your taste for spiciness.
- Using a piping bag gives a more polished presentation, but spooning is quicker and rustic.
- Black lava sea salt not only adds flavor but also enhances the spooky aesthetic.
- Refrigerate any leftovers in an airtight container and consume within 2 days for best freshness.
Nutrition
- Serving Size: 1 egg
- Calories: 128 kcal
- 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
