Description
Celebrate Halloween with these spooky deviled eggs featuring a variety of vibrant flavors and colors! This recipe transforms classic deviled eggs into festive treats using purple, orange, red, and green tinted fillings, each infused with unique ingredients like smoked paprika, sriracha, and jalapeno powder. Topped with creative garnishes like black olive spiders and chive stems, these eggs make a perfect appetizer for a Halloween party.
Ingredients
Scale
Eggs Base
- 12 Large eggs
- ½ cup Mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
Fillings & Flavorings
- Purple food colouring
- Orange food colouring
- Red food colouring
- Green food colouring
- 1 teaspoon Pickle brine, divided
- 1 teaspoon Smoked paprika
- 1 teaspoon Lime juice, divided
- 1 teaspoon Sriracha
- ¼ to ½ teaspoon Jalapeno powder
Garnishes
- Pitted black olives
- 1 Fresh chive
Instructions
- Boil the eggs: Bring a large pot of water to a rolling boil. Carefully add the 12 large eggs and boil for exactly 13 minutes to ensure hard-boiled perfection.
- Cool and peel: Drain the hot water and immediately place the eggs into an ice water bath to cool completely. Once cooled, gently peel off the shells, discarding them.
- Prepare base filling: Select 2 imperfect eggs and chop them roughly. Place into a food processor along with ½ cup mayonnaise and 1 tablespoon Dijon mustard. Blend until smooth to create the creamy base mixture.
- Separate yolks: Carefully slice the remaining eggs in half lengthwise. Remove the yolks from each half and add all yolks to the food processor with the base mixture. Pulse until creamy and well combined.
- Divide filling: Divide the creamy yolk mixture evenly into 4 small bowls to prepare different flavored fillings.
- Prepare purple filling: In the first bowl, stir in ½ teaspoon pickle brine, a few drops of purple food coloring, and season with salt and pepper to taste. Mix well.
- Prepare orange filling: In the second bowl, add ½ teaspoon pickle brine, 1 teaspoon smoked paprika, orange food coloring to tint, and season with salt and pepper. Stir until smooth.
- Prepare red filling: Mix ½ teaspoon lime juice and 1 teaspoon sriracha into the third bowl, tint with red food coloring, then season with salt and pepper. Combine thoroughly.
- Prepare green filling: To the fourth bowl, add ½ teaspoon lime juice and ¼ to ½ teaspoon jalapeno powder (to your taste). Tint with green food coloring and season with salt and pepper. Let the flavors meld for a minute or two.
- Fill the egg halves: Using a spoon or piping bag, fill 5 halves with each colored filling, creating 4 different varieties of deviled eggs.
- Make spider eggs: Cut black olives in half lengthwise for the body and slice remaining halves into thin strips for legs. Place one olive half on each purple-filled egg and arrange 8 olive strips around to mimic spider legs.
- Make pumpkin eggs: Using a toothpick, gently score lines on the orange filling to resemble a pumpkin’s ridges. Top each with a small chive piece to represent the stem.
- Make demon eye eggs: Slice some olives into thin slits resembling pupils and place them on the center of each red-filled egg.
- Green eggs presentation: Serve the green-filled eggs plain or add small confectionary eyeballs for an extra spooky effect.
Notes
- Nutrition information represents an average across all four distinct deviled egg flavor varieties.
- All flavor variations are very low in carbohydrates, though some may have slightly different carb contents.
- Adjust jalapeno powder in the green filling to spice preference and allow it time to develop flavor after mixing.
- Use a food processor or mini chopper to ensure smooth, creamy filling texture.
Nutrition
- Serving Size: 1 egg half
- Calories: 70 kcal
- Sugar: 0.5 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 3 g
- Cholesterol: 90 mg
