Description
Celebrate Halloween with this fun and festive Spooky Halloween Deviled Eggs recipe featuring four distinct and flavorful fillings in vibrant purple, orange, red, and green hues. Each color offers a unique twist with flavors ranging from smoky paprika to spicy sriracha and jalapeno, perfect for a spooky party snack or appetizer.
Ingredients
Scale
Eggs and Base
- 12 large eggs
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
Coloring and Flavorings
- Purple food coloring
- Orange food coloring
- Red food coloring
- Green food coloring
- 1 teaspoon pickle brine, divided
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon lime juice, divided
- 1 teaspoon Sriracha
- ¼ – ½ teaspoon jalapeno powder
Garnishes
- Pitted black olives
- 1 fresh chive
Instructions
- Boil the Eggs: Bring a large pot of water to a rolling boil. Carefully add the 12 large eggs to the boiling water and boil for 13 minutes to ensure they are fully hard-boiled.
- Cool and Peel: Drain the hot water and immediately place the eggs in a bowl of ice water to cool completely. Once cooled, gently peel off the shells from all the eggs.
- Prepare Filling Base: Chop the 2 ugliest eggs and place them in a food processor. Add the mayonnaise and Dijon mustard, then blend to create a smooth base mixture.
- Separate Yolks from Egg Whites: Carefully slice the remaining 10 eggs in half lengthwise. Remove the yolks from each half and add them to the food processor with the blended base.
- Create Creamy Filling: Blitz all the yolks and base mixture together in the food processor until creamy and smooth.
- Divide Filling Into Bowls: Divide the creamy filling evenly into four small bowls for flavoring and coloring.
- Flavor and Color Bowl 1 – Purple: In the first bowl, mix in ½ teaspoon pickle brine and purple food coloring. Season with salt and pepper to taste. Stir until evenly combined.
- Flavor and Color Bowl 2 – Orange: To the second bowl, add ½ teaspoon pickle brine and 1 teaspoon smoked paprika. Tint with orange food coloring and season with salt and pepper. Mix well.
- Flavor and Color Bowl 3 – Red: Stir ½ teaspoon lime juice and 1 teaspoon Sriracha into the third bowl. Add red food coloring and season with salt and pepper. Combine thoroughly.
- Flavor and Color Bowl 4 – Green: Add ½ teaspoon lime juice and ¼ teaspoon jalapeno powder to the fourth bowl. Tint with green food coloring and season with salt and pepper. Adjust jalapeno powder after tasting and let the flavor develop for a couple minutes if desired.
- Fill Egg Halves: Spoon or pipe each flavored filling into the corresponding colored egg halves, placing 5 halves per filling color.
- Create Spider Eggs: Cut black olives in half lengthwise. Place one half on each purple-filled egg as the spider body. Slice remaining olive halves into thin strips for legs, placing 8 legs per egg strategically.
- Create Pumpkin Eggs: Using a toothpick, draw lines in the orange filling on each egg half to mimic pumpkin ridges. Top each with a small piece of fresh chive as a pumpkin stem.
- Create Demon Eye Eggs: Slice some black olives into thirds lengthwise and trim edges to create slit-like pupil shapes. Place these on top of the red-filled egg halves at the center.
- Green Eggs: Serve green-filled eggs as is, or optionally garnish with small confectionary eyeballs for extra spookiness.
Notes
- The nutritional information provided is an average across all four different flavored deviled egg varieties.
- Each flavor is very low in carbohydrates, though exact carb content may vary slightly between them.
- Jalapeno powder can be adjusted to taste to increase or decrease the spiciness of the green filling.
- Using a food processor helps achieve a smooth and creamy filling consistency.
- Allow flavored fillings to rest a couple minutes after adding spicy ingredients like jalapeno powder so the flavors develop fully.
Nutrition
- Serving Size: 1 egg half
- Calories: 65
- Sugar: 0.3g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 0.8g
- Fiber: 0.1g
- Protein: 3g
- Cholesterol: 110mg
