Description
Spooky Halloween Deviled Eggs featuring black-dyed egg whites and a creamy, flavorful yolk filling with a hint of heat and smoked paprika. Perfect for Halloween parties, these deviled eggs combine visual fun with tasty, savory bites.
Ingredients
Scale
Eggs and Dye
- 6 extra large eggs
- Black gel food dye
- Green gel food dye
Yolk Filling
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 1/4 teaspoon smoked paprika
- 1 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touch
- Black lava sea salt
Instructions
- Boil the Eggs: Arrange eggs in a single layer in a pot and cover with cold water, ensuring the water level is at least one inch above the eggs. Bring the water to a boil uncovered over high heat. Once boiling, continue boiling for 10 minutes, then remove the pot from the heat and run the eggs under cold water to stop cooking.
- Crack the Eggs: Use the back of a spoon or gently roll each egg on the counter to crack the shells carefully without removing them completely.
- Dye the Eggs: Fill a large bowl with water and add black gel food dye, whisking until the water is evenly black. Submerge the cracked eggs fully in the black dyed water. Refrigerate the bowl with eggs for at least 4 hours to allow the dye to seep through the cracks, creating a spooky marbled effect on the egg whites.
- Peel and Prepare: Carefully peel the dye-marble eggs under cold running water to remove shells while preserving the unique coloring. Cut each egg in half lengthwise and transfer the yolks to a medium bowl.
- Make Yolk Filling: Add mayonnaise, Dijon mustard, green gel food dye, hot sauce, smoked paprika, salt, and black pepper to the yolks. Mash the yolks with a fork until the mixture is smooth and creamy, with a vibrant green tint.
- Fill Egg Whites: Spoon or pipe the yolk mixture into the hollowed egg whites, creating a decorative filling. Sprinkle the tops generously with black lava sea salt for a striking contrast and added texture before serving.
Notes
- For best color penetration, allow the eggs to soak in the black dye for a full 4 hours or longer.
- You can adjust the hot sauce amount to control the spice level of the filling.
- Use a piping bag with a wide star tip for a professional-looking presentation.
- Black lava sea salt adds a wonderful dramatic touch and a slight crunch.
- These eggs can be made a day ahead and refrigerated to allow flavors to meld.
Nutrition
- Serving Size: 1 egg
- Calories: 128 kcal
- Sugar: 0.3 g
- Sodium: 361 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.03 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 6 g
- Cholesterol: 168 mg
