1 week Ago
Take a break from the candy with these savory and spooky Halloween deviled eggs. The "trick" with these is that they all use the same filling recipe, so you can save your energy for decorating. Bonus: Decorating the eggs makes for a fun activity for the kids.
— Maria Do, 24 deviled eggs ■ 12 large eggs ■ 1⁄3 cup mayonnaise ■ 2 teaspoons Dijon mustard ■ 1⁄2 teaspoon kosher salt ■ 1⁄2 teaspoon freshly ground black pepper 12 capers 6 black or green olive slices plus purple food coloring 2 chives plus orange food coloring 1⁄4 teaspoon poppy or black sesame seeds plus green food coloring Place 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 chives into 1⁄2-inch pieces to create stems for the pumpkin decorations.
Make an ice-water bath by filling a large bowl with ice and water. 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. Use your fingers to wipe out any residual yolk in the whites. Arrange the whites cut-side up in a single layer on a serving platter.
Mash the yolks with a fork until completely crumbled. Add mayonnaise, Dijon mustard, salt and pepper. Mash into a smooth paste.
Taste and season with more kosher salt as needed. Transfer 1⁄4 cup of the yolk mixture to a small zip-close or piping bag. Cut 1⁄2 inch off one bottom corner of the zipclose 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. 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. 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. 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 poppy or black sesame seeds.
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