Description

Celebrate Halloween with these spooky yet delicious Halloween Deviled Eggs. Featuring eggs steeped in black food coloring for a dramatic effect, the creamy yolk filling is perfectly seasoned with Dijon mustard, Tabasco, and fresh chives. These fun and festive deviled eggs are a perfect party appetizer that’s easy to prepare ahead and impress guests with their eerie appearance and tasty flavor.

Ingredients

Units Scale

Egg Preparation

6 large eggs
2 cups water
Black food coloring (5-6 drops)
2 teaspoons white vinegar

Yolk Filling

1 teaspoon Dijon mustard
2 dashes Tabasco sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh chives, finely chopped
3 tablespoons mayonnaise

Garnish

Fresh chives or crispy fried onions for garnish

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Instructions

Boil the Eggs: Cover the eggs with cold water in a medium saucepan. Place the pan over medium-high heat and bring the water to a boil. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes. Drain and rinse the eggs under cold water to stop the cooking process.
Crack Shells for Dyeing: Gently crack the eggs all around without removing the shells. This will allow the dye to seep under the shell and give the eggs a spooky marbled effect.
Prepare Dye Bath: In a large ziplock bag or bowl, combine 2 cups water, 5-6 drops of black food coloring, and 2 teaspoons white vinegar. The vinegar helps the color adhere better to the eggshell.
Steep the Eggs Overnight: Place the cracked eggs into the dye bath, making sure they are fully submerged. Refrigerate and let steep overnight to develop the dark, eerie coloring.
Peel and Halve Eggs: After steeping, gently remove the eggs from the dye bath. Carefully peel away the shells to reveal the colored eggs. Cut the eggs lengthwise in half and scoop out the yolks into a bowl.
Make the Filling: Mash the yolks with a fork and add mayonnaise, Dijon mustard, Tabasco sauce, salt, freshly ground black pepper, and finely chopped chives. Mix until well combined and creamy.
Fill the Egg Whites: Using a spoon or a piping bag, fill each egg white half with approximately 1 ½ teaspoons of the yolk mixture. Arrange the filled eggs on a platter.
Garnish and Chill: Sprinkle the filled deviled eggs with fresh chives or crispy fried onions for added texture and visual appeal. Cover and refrigerate until ready to serve, up to 6 hours.

Notes

For best results, soak the eggs overnight to maximize the black coloring effect.
Use fresh chives or fried onions for garnish to add a burst of flavor and crunch.
These deviled eggs can be made up to 6 hours in advance; keep refrigerated until serving.
Adjust the amount of Tabasco sauce according to your preferred spice level.
If black food coloring is unavailable, use a very dark purple or blue dye for a similar effect.

Nutrition

Serving Size: 1 deviled egg half
Calories: 70
Sugar: 0.3g
Sodium: 180mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 3g
Cholesterol: 70mg