
Halloween Deviled Eggs
INGREDIENTS:
For deviled eggs:
12 large eggs
1/3 cup mayonnaise
2 tsp Dijon mustard or Terrapin Ridge Farms Dill Pickle Mustard
1/2 tsp kosher salt
1/2 freshly ground black pepper
For decorations (each decorates 6 deviled eggs):
Yellow Mummies: 12 capers
Purple One-Eyed Monsters: 6 black or green olive slices + purple food coloring
Orange Pumpkins: 2 chives + orange food coloring
Green Spider's Nest: 1/4 tsp poppy or black sesame seeds + green food coloring
INSTRUCTIONS:
Place 12 large eggs in a large saucepan and add enough cool water to cover the eggs by at least an inch. Bring to a boil over high heat. Remove the pan from the heat. Cover and let eggs sit for 12 minutes. Meanwhile, prepare the decorations and an ice water bath.
Chop 2 chives into 1/2-inch pieces to create a stem for the pumpkin eggs.
Using a slotted spoon, transfer the eggs to a work surface. Gently tap each egg on the counter to crack the shell in a few places. Place in the ice water bath for at least 1 minute. Peel the eggs. Cut each egg in half lengthwise.
Carefully squeeze the egg yolks into a medium bowl. Arrange the whites cut-side up in a single layer on a serving platter.
Mash the yolks with a fork until completely crumbled. Add 1/3 cup mayonnaise, 2 teaspoons Dill Pickle Mustard, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mash into a smooth paste.
Decorate the eggs:
Yellow mummies, transfer 1/4 cup of the yolk mixture to a small zip or piping bag. Cut a 1/2-inch off one bottom corner of the zip bag or 1/2-inch from the bottom point of the piping bag. Pipe the filling into 6 of the egg white shells. Smooth the filling by gently pressing on it with your fingers. Top each mound of filling with 2 capers to make eyeballs. Scoop 3 more tablespoons of the yolk mixture into a separate bag and snip a 1/4-inch opening. Pipe zigzag lines across the eggs to "wrap" the mummy.
Purple one-eyed monsters, scoop 1/4 cup of the yolk mixture into a small bowl. Add a drop of purple food coloring and mix until fully combined, adding more coloring as needed until purple. Spoon the filling into 6 of the egg white shells. Smooth the filling by gently pressing on it with your fingers. Top each mound of filling with 1 olive slice for an eyeball.
Orange pumpkins, scoop 1/4 cup of the yolk mixture into a small bowl. Add a drop of orange food coloring and mix until fully combined, adding more coloring as needed until orange. Spoon the filling into 6 of the egg white shells. Smooth the filling by gently pressing on it with your fingers. Run the tines of a fork down the filling from top to bottom to create pumpkin ridges. Place a chopped chive at the top of the filling to make a stem.
Green spider’s nest, scoop 1/4 cup of the yolk mixture into a small bowl. Add a drop of green food coloring and mix until fully combined, adding more coloring as needed until green. Spoon the filling into 6 of the egg white shells. Smooth the filling by gently pressing on it with your fingers. Top the filling with 1/4 teaspoon poppy or black sesame seeds.
Enjoy!
*Recipe courtesy of The Kitchn