Tell everyone the devil made you do it, and make these Halloween Deviled Eggs your delicious go-to dish for every spooky feast.
These are the perfect dish for a Halloween feast; the name itself requires you to add these creamy, zesty eggs to every spooky menu. But just in case your guests worry, you can share a bit of deviled egg trivia (and earn some mad points for arcane knowledge). Way back in the day (like the 1700 and 1800s), the word “deviled” referred to spicy or zesty seasoning. You might also have heard of deviled ham or fra diavolo, a spicy Italian sauce with a name that means “Brother Devil.”
The history of serving some kind of boiled eggs goes far beyond the 18th century; spicy boiled eggs date back to ancient Rome. Cookbooks from medieval Europe have recipes for boiled eggs stuffed with herbs and cheeses (though I don’t know if they quite compare to this one!). Mayonnaise didn’t enter the picture until 1877, when a Montgomery, Alabama, newspaper printed a recipe that called for the creamy condiment.
I would be remiss if I didn’t offer a complementary Halloween costume to accompany this dish. Grab a pair of devil horns and cut out a large white oval, and voilà, you have a clever costume as a deviled egg—and a delicious dish. You’re sure to be invited to every Halloween party henceforth.
Serving Suggestions
Delightfully devilish, these eggs make the perfect appetizer for a Halloween party. In keeping with theme, you can also serve Witch Finger Cookies and Bat Cupcakes. If you have one of those deviled egg plates with the oval indentations, awesome. If not, arrange them on a Halloween-inspired platter.
Ingredients
It won’t be long before your table is sufficiently spooky for the Halloween season!
- 8 eggs (hard-boiled)
- 2 cups water
- 8 drops of red food coloring
- ½ cup mayonnaise
- 2 tsp Dijon mustard
- 2 tsp smoked paprika
- Salt and Pepper
- 1 or 2 large red tomatoes
Instructions
Prep time: 20 minutes
Cooking time: 0 minutes
Yields: 16 halves
- In a bowl, mix the water and red food coloring together.
- Use a spoon to crack the hard-boiled eggs all over.
- Place the eggs in the bowl of colored water and place in the fridge for 2 hours. If they aren’t fully submerged in the colored water, then turn them halfway through.
- Take the eggs out of the colored water, dry them off, and peel them.
- Gently cut the eggs in half.
- Scoop out the yolks and place them in the food processor with the mustard, mayonnaise, paprika, and a pinch of salt and pepper. Blend until smooth.
- Place the egg yolk mix into a piping bag.
- Pipe the yolk mix into the holes in the egg whites.
- Use a very sharp knife to cut a thin slice of tomato peel off the tomato and shape it into an arrow for a tail and two triangles for horns.
- Place the cut-out tomato shapes into the yolk mix and serve.
Tips & Tricks for the Perfect Halloween Deviled Eggs
- Boil your eggs for about 9-12 minutes.
- Before soaking the eggs, crack the shells in small, even cracks so the color will seep in and create a cool marbled look.
- Blend your yolk mix until it’s smooth. Add a dash of milk, lemon juice, or even pickle juice if it’s too thick.
- Try different shapes for the “devil horns” or use different vegetables to make scary faces.
FAQs
You can always use beet juice. It won’t be quite as red, but it’ll still be spooky.
Dijon mustard brings a little punch and tanginess, but any mustard will work.
Let them cool first. Some people say older eggs are better, but most eggs from the grocery store have already been on the shelf for a while. Some people add the eggs to ice water and then tap them all over before peeling.
Variations
- Substitute the yolk mix for hummus for a “Spiderweb Halloween Deviled Egg”
- Use hot sauce instead of Dijon mustard to prepare “Spicy Devil’s Halloween Eggs”
- Add a dollop of pesto for “Green-Eyed Monster Halloween Deviled Eggs”
- Add crab meat to create a “Sea Monster Halloween Deviled Egg”
- Add bacon bits into the mix for a “Graveyard Bacon Halloween Deviled Egg”
Make Ahead and How to Store
Halloween Deviled Eggs are easy to make ahead and store until ready to eat. Prepare your eggs (boil and color them) and whip up the yolk mix. Then store them separately in the fridge until it’s time for the party. Load up the yolk mix into the egg halves and add the garnish. Leftovers are good in an airtight container in the fridge for up to three days. Whenever you want a snack, grab one. No need to warm them up.
Halloween Deviled Eggs
Ingredients
- 8 eggs hard-boiled
- 2 cups water
- 8 drops of red food coloring
- ½ cup mayonnaise
- 2 tsp Dijon mustard
- 2 tsp smoked paprika
- salt and Pepper
- 1 or 2large red tomatoes
Instructions
- In a bowl mix in the water and red food colorings together.
- Use a spoon to crack the eggs all over.
- Place the eggs in the bowl of colored water and place in the fridge for 2 hours. If they aren’t fully submerged in the colored water then turn them halfway through.
- Take the eggs out of the colored water, dry off and peel the eggs.
- Gently cut the eggs in half.
- Scoop out the yolks and place them in the food processor with the mustard, mayonnaise, paprika and a pinch of salt and pepper. Blend until smooth.
- Place the egg yolk mix into a piping bag.
- Pipe the yolk mix into the holes in the egg whites.
- Use a very sharp knife to cut a thin slice of tomato peel off the tomato and shape it into an arrow for a tail and 2 triangles for horns.
- Place the cut-out tomato shape into the yolk mix and serve.
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