Halloween Deviled Eggs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 large eggs, hard-boiled and cut in half lengthwise with yolks scooped out
02 -
1/4 cup creamy mayonnaise
03 -
3 teaspoons Dijon mustard
04 -
1/2 teaspoon white sugar
05 -
1/8 teaspoon fine sea salt
06 -
1/8 teaspoon freshly ground black pepper
→ For Decoration
07 -
Sweet paprika for dusting
08 -
Fresh chives, finely chopped
09 -
Orange food coloring (optional)
# Instructions:
01 -
Arrange your halved hard-boiled eggs on a serving platter or large plate, setting them aside while you work on the filling.
02 -
Take all the egg yolks and mash them thoroughly in a medium mixing bowl using a fork until they're completely broken down and smooth.
03 -
Blend the mayonnaise, mustard, sugar, salt, and pepper into the mashed yolks, stirring until you have a smooth, creamy mixture. If it seems too thick, add a splash of pickle juice or water to reach your desired consistency.
04 -
For that perfect pumpkin look, stir in a few drops of orange food coloring until the filling reaches a vibrant orange shade.
05 -
Spoon or pipe the orange filling into each egg white half, creating a generous mound that rises above the edge of the egg white.
06 -
Dust each filled egg lightly with paprika, then use a knife tip to create gentle vertical indentations in the filling to mimic pumpkin ridges. Top each with a small piece of chive as the pumpkin stem.
# Notes:
01 -
These spooky treats are perfect for Halloween parties and can be made up to 3 days ahead of time when stored covered in the refrigerator.
02 -
For the smoothest filling, use a hand mixer instead of mashing by hand, which creates a silky texture that pipes beautifully.
03 -
Pickle juice makes an excellent thinning liquid and adds a subtle tangy flavor that complements the creamy filling perfectly.