Halloween Deviled Eggs
These Halloween deviled eggs are creamy and tangy, made by whipping cooked yolks with mayonnaise and mustard, then tinting the filling green and purple. They come together quickly and are ready in about 25 minutes, making them a playful Halloween party appetizer topped with olive "eyeballs."
Equipment
- medium pot
- strainer ladle
- small bowl
- fork
Ingredients
- 6 large eggs
- water and ice
- 6 tablespoons mayonnaise
- 1 teaspoon mustard
- salt and pepper to taste
- paprika optional
- green and purple food coloring
- green olives
Instructions
- Fill a medium pot with enough water to cover the eggs and bring it to a boil over medium-high heat. Once boiling, gently lower the eggs into the water using a strainer ladle, reduce the heat to a simmer, and simmer the eggs for 15 minutes.
- When the eggs are done, transfer them to an ice bath and chill for 5 minutes.
- Remove the eggs from the ice bath, tap each on the counter to crack the shells, peel, and rinse the eggs.
- Carefully cut each egg lengthwise and remove the yolks, transferring the yolks to a small bowl. Set the egg whites aside.
- Add mayonnaise and mustard to the yolks and whip with a fork until smooth. Season with salt and pepper to taste, then divide the mixture evenly into two bowls and tint one with green food coloring and the other with purple food coloring.
- Spoon the colored yolk mixtures into the cavity of each egg white, sprinkle with paprika if using, and top each filled egg with slices of green olives to resemble eyeballs.
Notes
Transfer eggs to an ice bath for 5 minutes to stop cooking and make peeling easier. Divide the yolk mixture evenly before tinting so you have enough filling for both colors; sprinkle with paprika if desired and top with sliced green olives to create 'eyeballs'.