Ingredients
Directions 24 steps | 102 Minutes
Measure and prep all ingredients. Prepare the eggs. In a saucepan large enough to fit the eggs in a single layer, add about 2-3 inches of water. Bring the water to a boil.
Once the water reaches a boil, gently lower the eggs into the water using either a slotted spoon or a mesh strainer.
Boil the eggs for 12 minutes. While the eggs are boiling, prepare an ice bath by filling a large bowl with cold water and ice. Use a slotted spoon or a mesh strainer to remove the eggs from the boiling water to the ice bath. Let the eggs cool for about 4-7 minutes.
Remove the eggs from the ice bath, crack and peel the eggs.
Slice six eggs vertically and two eggs horizontally. Remove the egg yolks into a bowl.
In the bowl with the egg yolks, add the mayonnaise, Dijon mustard and champagne vinegar. Mash to combine into a smooth paste. Season with salt and white pepper to taste. Divide the mixture into four bowls.
For the pumpkin eggs, add 1-2 drops of orange food coloring (or turmeric powder) to one bowl and mix until well combined.
Transfer the orange deviled egg mixture to a piping bag fitted with a small open star tip. Chop the chives into small ¼-inch pieces.
In four vertical egg white halves, pipe the deviled egg mixture vertically (similar to the lines of a pumpkin). Top with a small piece of chive for the pumpkin stem.
For the devil bat eggs, seed and remove the ribs of the red bell pepper.
Use a sharp knife to cut a small ¾-1 inch long isosceles triangle. Cut out tiny triangles on one long side to create wings. Create eight wings.
Cut thin triangles for the horns. Create 8 horns.
Transfer one bowl’s worth of the deviled egg filling into a piping bag fitted with an open star tip.
Slice a tiny sliver off of the bottom of each horizontal egg white to create a sturdy bottom.
Fill each egg white by piping the center with the prepared piping bag.
Place two wings and two horns on each horizontal egg white.
For the spider eggs, cut the black olives lengthwise. Keep four halves intact. Slice the remaining halves crosswise for the legs.
Transfer one bowl’s worth of the deviled egg filling into a piping bag fitted with a plain tip. In four vertical egg white halves, pipe the deviled egg mixture evenly.
Place half of the olive in the center of the deviled egg mixture and place four olive legs on each side for the legs.
For the skull eggs, place the finely crushed corn chips in a flat bowl. Prepare a regular-sized straw and a small stir straw. Flip over a vertical egg white so the hollow portion is facing the board, with the pointed side facing downwards. Use the regular sized straw to poke out two holes for the eyes.
Use the small stir straw to poke out two holes for the nose. The regular sized straw to poke out either one row of teeth or the small stir straw to poke out two rows of teeth. Repeat with the remaining three egg white halves.
Transfer one bowl’s worth of the deviled egg filling into a piping bag fitted with a plain tip. Flip over the skull and fill the hole until level with the deviled egg filling.
Dip the exposed deviled egg filling into the crushed corn chips to create a seal.
Marvel at your assortment of Halloween deviled eggs. Bon appetit!
Notes:
- Champagne vinegar is a luxurious ingredient compared to plain white vinegar. However, white distilled or white wine vinegar can be used here, if desired.
- Canned black olives work best for this recipe.
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