Yes, Halloween is upon us and what better dish to serve than deviled eggs? Everyone loves deviled eggs, they are great at parties and they are easy to make.
OK, I must admit the idea of serving deviled eggs actually came my friend Skyle who told me she makes them into scary Halloween ghosts and serves them on top of a plate of black beens (using black peppercorns for the eyes, rice for maggots, and carrot strips for feet. She’s obviously far more creative than me.)
Instead of ghosts, why not pumpkins? Try adding in a little red food coloring to egg yolk mixture and a dollop of wasabi or a chive for the for the stem.
My personal favorite is to use a lot of red food coloring and a little sriracha hot sauce. Bloody Halloween hearts with a fiery twist.
Recipe: Deviled Eggs
If you don’t have a family favorite, here’s a recipe I like for deviled eggs. This one has a lot of greenery in it, so you might omit the celery and green onions to make the recipe a little prettier. Or you can leave it in because it tastes awful good.
- 24 eggs
- 1 cup of light mayonnaise
- 3 teaspoons mustard
- 3 teaspoons white pepper
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1 teaspoon white pepper
- 2 inch piece of celery, finely minced
- 1 green onion, green top only, finely minced
- Paprika for garnish
Put the eggs into a pot and cover the eggs with water. Bring the water to a boil, cover the pot, and turn off the heat. Let the eggs sit for 14 minutes.
Peel the eggs and halve. Remove the yolks and put into a mixing bowl. If you are making Skyle’s eggs, cut the bottom off of the egg and pull the egg from the bottom.
Add the rest of the ingredients to the mixing bowl and stir to combine. Once the ingredients are well mixed, put them in a piping bag or into a plastic bag with a corner snipped.
Fill each white with the egg mixture and sprinkle with paprika for color.
(Photo courtesy of Skyle.)