Halloween Deviled Eggs
These Halloween Deviled Eggs feature creamy seasoned yolks colored bright orange and neon green for an easy, festive Halloween party appetizer.
Servings: 12 servings
Equipment
- medium saucepan or pot
- slotted spoon
- large bowl for ice bath
- mixing bowl (medium)
- 2 small bowls
- fork
- piping tip (large star)
Ingredients
- 6 large eggs
- ice water
- ⅓ cup mayonnaise
- 1 teaspoon spicy brown mustard
- 1 teaspoon Worcestershire sauce or hot sauce optional
- salt and pepper to taste
- orange gel food coloring
- neon green gel food coloring
- chopped chives for garnish
- paprika for garnish
Instructions
- Place the eggs in a pot of cold water. Add enough water to cover the eggs by about 1 inch. Bring to a boil over high heat. Once boiling, reduce the heat and cook at a low simmer for about 12 minutes.6 large eggs
- Using a slotted spoon, carefully transfer the eggs to a bowl filled with ice water. Let them cool for at least 15 minutes.ice water
- Carefully crack and peel the eggs, then rinse them. Cut each egg in half lengthwise and transfer the yolks to a medium bowl. Rinse the whites to remove any remaining bits of yolk.
- Add the mayonnaise, mustard, optional Worcestershire sauce or hot sauce, salt, and pepper to the yolks. Mash and whip well with a fork until smooth and no lumps remain.⅓ cup mayonnaise, 1 teaspoon spicy brown mustard, 1 teaspoon Worcestershire sauce or hot sauce, salt and pepper
- Divide the yolk mixture evenly between two small bowls, about ¼ cup in each.
- Add orange gel food coloring to one bowl a little at a time until you reach the desired color. Add neon green gel food coloring to the other bowl and mix, adding more as needed for a brighter color.orange gel food coloring, neon green gel food coloring
- Transfer the orange filling to a pastry bag fitted with a large star tip. Pipe it into 6 egg white halves in a circular motion, filling them just above the brim.
- Repeat with the green filling and the remaining 6 egg white halves.
- Garnish the orange eggs with chopped chives and the green eggs with paprika.chopped chives, paprika
- Keep chilled until ready to serve.
Notes
🥡 Storage
- Store completed deviled eggs in an airtight container in the refrigerator for up to 48 hours.
- Unpeeled hard-boiled eggs can be stored in the refrigerator for up to 7 days.
♨️ Reheating
- Reheating is not recommended. Deviled eggs should be served chilled.
❄️ Freezing
- Freezing is not recommended. The texture of the cooked egg whites and creamy yolk filling can change after freezing and thawing.
💡 Tips for Best Results
- Use eggs that aren't extremely fresh to help make peeling easier.
- Cool the cooked eggs in an ice bath for at least 15 minutes.
- Mash the yolks very well so lumps don't clog the piping tip.
- Add gel food coloring gradually until you reach the desired color.
- Keep the finished eggs refrigerated until serving.
🍳 Alternate Cooking Methods
Instead of boiling the eggs on the stovetop, you can use store-bought hard-boiled eggs as an easy shortcut.♻️ Leftovers
- Keep leftover deviled eggs refrigerated in an airtight container and enjoy them within 48 hours.
📝 Notes
- Peel stubborn eggs under running water to help loosen the shells.
- If the piping tip becomes clogged with a piece of yolk, use a toothpick to break up the lump.
- A zip-top bag with one corner snipped off can be used if you don't have a piping bag.
- Don't leave deviled eggs at room temperature for more than 2 hours.
Nutrition
Serving: 1egg | Calories: 79kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 86mg | Potassium: 40mg | Fiber: 0.02g | Sugar: 0.2g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.5mg
