Halloween Deviled Eggs
User Reviews
5
Halloween Deviled Eggs
Description
Halloween Deviled Eggs start by boiling large eggs until fully cooked, then chilling them in ice water. The shells are cracked without removing the membrane and soaked separately in black and red food coloring mixed with vinegar and water to achieve marbled shells when peeled. The eggs are peeled carefully to reveal colorful marbling on the whites.
The yolks are removed and combined with mayonnaise, yellow mustard, dill pickle juice, onion powder, and salt to form a smooth, flavorful filling. The filling is piped or spooned back into the egg whites. The eggs are decorated with slices of pimento-stuffed olives, black olives, and optionally mozzarella cheese slices to resemble eyes or spooky shapes, enhancing the Halloween theme.
These deviled eggs can be made ahead and refrigerated for up to two days before serving. They offer a visual novelty with the marbled shell effect and a classic savory taste with tangy, creamy filling, making them fun and flavorful party appetizers for the Halloween holiday.
Ingredients
- 12 large egg
- 4 tablespoons white vinegar divided
- red gel food coloring
- black gel food coloring
- ½ cup mayonnaise
- 1 teaspoons yellow mustard
- 1 tablespoon dill pickle juice
- ¼ teaspoon onion powder
- ¼ teaspoon salt
For decorating
- 6 pimento stuffed olives sliced
- ½ cup black olive sliced
- 6 lices mozzarella cheese optional
Instructions
To boil the eggs
- Place eggs in a saucepan and cover with water ½-inch above the eggs. Bring the water to a rolling boil over high heat, cover, and remove from the heat. Let stand covered for 15-17 minutes (for large eggs). Remove from hot water and place in a bowl of ice water for 5 minutes.
To marble the eggs
- While the eggs are cooling, prepare two separate bowls with 2 cups of water and 2 tablespoons of vinegar in each. Add ½ teaspoon of black gel food coloring to one bowl and ½ teaspoon of red gel food coloring to the other bowl.
- Once cooled, remove the eggs from the ice bath and gently tap each egg with the back of a spoon or on the counter all over to crack the shells, being careful not to break the membrane between the egg and the shell. Place half of the cracked eggs in each bowl and let sit for an hour.
- Remove the eggs from the bowl with tongs (reserve the water), and peel the eggs gently under running cold water.
- Cut the eggs with the black marbling in half from top to bottom, cut the eggs with the red marbling in half across the center. Trim a tiny piece across the bottom of each egg so they stand upright.
- Using the reserved colored water, dip a piece of unwaxed floss or a toothpick into it and create a marbling effect on the sliced, upward-facing portion of the egg. (Add additional gel coloring to the water if it isn't dark enough)
For the filling
- Remove the yolks from each egg and place them in a medium bowl, place the whites on a serving platter.
- With a fork, mash the yolks into a fine crumble. Mix in mayonnaise, dill pickle juice, mustard, salt, and pepper until smooth.
- Use a piping bag or spoon to fill all the egg whites with the yolk mixture.
For the eyeball eggs
- Use two different sizes of piping tips. With the larger tips, cut out circles of cheese. Use the smaller tips to cut out the centers of the cheese so you have a ring.
- Use the smaller tip to cut out a circle of olive and place it inside the circle of cheese to form a pupil. Place it on top of the egg yolks.
For the spider eggs
- Use 2 black olive end pieces to create the body of each spider. For the legs of each spider, cut 2 black olive slices thinly into 8 pieces and place them around the olive "body" to resemble a spider on the black marbled eggs.
Notes
- Crack the egg shells carefully to avoid breaking the membrane before marinating them in colored vinegar water for the marbling effect.
- Chill the boiled eggs in ice water promptly to stop cooking and make peeling easier.
- These deviled eggs can be prepared up to two days in advance and stored in the refrigerator to save time on the day of serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24halves
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91 | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 89mg | 30% |
| Sodium | 201mg | 8% |
| Potassium | 39mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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