Description
Halloween Deviled Eggs are a devilishly fun twist on the classic party appetizer. Creamy, tangy filling gets a spooky upgrade with fiery paprika and red bell pepper horns, making them the star of any Halloween spread.
Ingredients
Scale
- 12 hard-boiled eggs, peeled
- 1/4 cup mayonnaise
- 1 teaspoon dill pickle juice (or apple cider vinegar)
- 1 teaspoon Coleman’s dry mustard
- 1/4 teaspoon salt
- Paprika for garnish (smoked or sweet)
- 1 red bell pepper, cut into curved horns
Instructions
- Place eggs in a saucepan, cover with water, bring to a boil, then simmer for 10–12 minutes. Transfer to an ice bath to cool.
- Peel eggs under running water.
- Slice off the top third of each egg and trim a thin slice from the bottom so they stand upright.
- Remove yolks and mash with mayo, pickle juice, mustard, and salt until smooth.
- Pipe filling into eggs with a pastry bag or zip-top bag.
- Insert two red bell pepper strips into each egg to form horns.
- Sprinkle lightly with paprika before serving.
Notes
Store in an airtight container in the refrigerator for up to 2 days. Best served chilled. Trim egg bottoms so they don’t topple. Prepare yolk mixture in advance for easy assembly.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 114
- Sugar: 0g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 190mg