Halloween Deviled Eggs
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5.0
6 reviews
Excellent
Halloween Deviled Eggs
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Halloween Deviled Eggs
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Ingredients
- 6 hard boiled eggs click the link for our Perfect Hard Boiled Eggs Recipe
- 2 tablespoons mayonnaise We like the Best Foods brand
- 1 1/2 teaspoons mustard
- 1/8 teaspoon sugar
- 1/2 teaspoon white vinegar
- salt and pepper to taste
For Mummy Deviled Eggs
- capers (for the eyes)
For Pumpkin Deviled Eggs
- red and yellow food coloring or orange food coloring
- chives (for the stem)
Spider Deviled Eggs
- large black olives
Instructions
- Peel the hard boiled eggs and cut them in half length-wise. Scoop out the yolks and place them in a separate bowl.
- Mix the yolks with mayonnaise, mustard, sugar, vinegar, and salt and pepper. Mix until smooth.
- Scoop the yolk mixture into a piping bag or a ziplock bag with a corner cut off. Pipe the filling into the eggs.
Mummy Deviled Eggs
- Fill the egg half with yolk mixture and flatten off. Add capers for eyes. Use a #44 (skinny long oval shape) decorator tip to make the deviled egg filling look like mummy wrap.
Pumpkin Deviled Eggs
- Add 2 drops of red and 6 drops of yellow food coloring to get an orange pumpkin color for the filling.
- Use a #12 (large circle shape) decorator tip to make a pumpkin in the halved egg.
- Place a cut piece of chive and plate in the top for the pumpkin stem.
Spider Deviled Eggs
- Cut an olive in half lengthwise. Place one half, cut side down, on top of the yolk filling for the body of the spider. Slice another olive lengthwise in a half then slice both halves into four lengthwise slices.
- Place four legs on each side of the body totaling eight legs per spider.
Notes
- If you have leftover deviled eggs, store them in an airtight container in the refrigerator. They're best when consumed within 2-3 days.
- For a beautiful presentation, use a pastry bag to pipe the filling into the egg whites.
- Mix the yolk filling together with an electric hand mixer instead of a fork for a smoother texture.
- Deviled eggs taste best when they're well chilled. Refrigerate them for at least an hour before serving to allow the flavors to meld.
- If you have leftover deviled eggs, store them in an airtight container in the refrigerator. They're best when consumed within 2-3 days.
- For a beautiful presentation, use a pastry bag to pipe the filling into the egg whites.
Nutrition Information
Show Details
Serving
1deviled egg
Calories
55kcal
(3%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
94mg
(31%)
Sodium
53mg
(2%)
Potassium
33mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
132IU
(3%)
Vitamin C
1mg
(1%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12deviled eggs
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Serving | 1deviled egg | |
| Calories | 55kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 53mg | 2% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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