Description
These Halloween Deviled Eggs are a fun and spooky twist on the classic appetizer, featuring black-stained egg whites and a flavorful, creamy yolk filling with a hint of Dijon mustard and Tabasco sauce. Perfect for Halloween parties and gatherings, these deviled eggs combine vibrant presentation with delicious taste.
Ingredients
Scale
Eggs and Coloring
- 6 large eggs
- 2 cups water
- Black food coloring (5-6 drops)
- 2 teaspoons white vinegar
Yolk Filling
- 1 teaspoon Dijon mustard
- 2 dashes Tabasco sauce
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh chives, finely chopped
- 3 tablespoons mayonnaise
Garnish
- Fresh chives or crispy fried onions for garnish
Instructions
- Boil the Eggs: Place the eggs in a medium-sized saucepan and cover them with cold water. Set the pan over medium-high heat and bring the water to a boil. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes to cook through. Drain the hot water and rinse the eggs under cold water to cool.
- Crack and Dye the Eggs: Gently crack the eggs all around without removing the shells. Prepare a dye bath by mixing 2 cups of water, 5-6 drops of black food coloring, and 2 teaspoons of white vinegar in a large ziplock bag or a bowl. Submerge the cracked eggs in this mixture and refrigerate overnight. The cracked shells allow the black dye to seep in creating a spider web effect on the egg whites.
- Peel the Eggs: After steeping overnight, carefully remove the eggs from the dye bath and peel away the shells to reveal the beautifully stained black-patterned eggs.
- Prepare the Filling: Slice the eggs in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with a fork and mix in mayonnaise, Dijon mustard, Tabasco sauce, salt, black pepper, and finely chopped fresh chives until smooth and creamy.
- Fill the Egg Whites: Using a spoon or piping bag, fill each egg white half with about 1½ teaspoons of the yolk mixture, distributing the filling evenly.
- Garnish and Chill: Arrange the filled eggs on a serving platter and garnish with additional fresh chives or crispy fried onions for added texture and color. Cover and refrigerate for up to 6 hours before serving to let flavors meld and keep the eggs fresh.
Notes
- For best color saturation, make sure the eggs are cracked but not peeled before dyeing.
- Overnight soaking in the dye bath creates the spider web effect; do not skip this step.
- You can adjust the heat by adding more or less Tabasco sauce to taste.
- Use a piping bag or small ziplock bag with a corner snipped off for neater egg filling.
- Store deviled eggs covered in the refrigerator and consume within 24 hours for best freshness.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 65
- Sugar: 0.4g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg
