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Halloween is my favorite, and these devilish Halloween deviled eggs are the first of three spooky recipes I have for you this week. Plus there’s a giveaway you won’t want to miss!
This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
Devilish Halloween Deviled Eggs
I truly love deviled eggs, y’all. Almost as much as pimento cheese. Almost.
These Halloween deviled eggs get their devilishness from garlic, horseradish, and Sriracha, and they are very more-ish.
Deviled eggs are very easy to make, but sometimes folks have trouble hard boiling their eggs to make them. Let’s take a look at what I think is the best way to hard boil eggs, and then we’ll make these little dudes, okay?
The Best Way to Hard Boil Eggs
- Place your eggs in a 3 quart saucepan in an even layer. I can fit a dozen eggs in my 3 quart saucepan, but of course you can use a smaller pan if you want to boil fewer eggs.
- Cover with cold water by about an inch.
- Put the lid on the pan and bring to a low boil. Not just a high simmer with small bubbles, but a true low boil with large bubbles surfacing rather violently, so keep an eye on them. As the water is heating, stir the eggs occasionally to keep the yolks from settling to one side or the other. You want the yolks to be suspended as close to the center of the whites so you don’t end up with lopsided deviled eggs.
- When your eggs have come to a low boil, remove them from the heat, and put the lid back on the pot.
- Set your timer for 15 minutes. Fill a large bowl with ice and then add cold water.
- When the timer goes off, fish out your eggs with a large spider strainer and submerge them in the waiting ice bath.
How to Make Creepy Deviled Eggs
Check out the texture on the outsides of the eggs, you guys. You really can’t see it once they’re cut and deviled, but it’s still cool. Here’s how you make that happen.
- Allow the eggs to cool in the ice bath for about 45 minutes. Take the eggs out of the ice bath and put them in another bowl. Refrigerate them on a lower shelf in your fridge (where it’s coldest) overnight. See “how to peel hard boiled eggs” below.
- What happens is that there is just a tiny bit of water that gets trapped between the shell and the hard cooked egg. By getting them super cold in the ice bath for 45 minutes or so and then letting them hang out in the coldest part of the fridge, that tiny bit of water will freeze without actually freezing the egg itself.
- When you peel the egg, the lacy ice inside will have left creepy imprints in the whites. Super easy! And as a bonus, the eggs are very easy to peel since the ice makes space between the shell and the white. Very little sticking. Nice!
- Slice eggs in half and scoop out the yolks into a bowl. Mix up all the filling ingredients, put into a piping bag or a zip top bag and snip off a corner and pipe the filling evenly back into the waiting whites.
- To make the eyes, place 2 sliced olives (black or green) side by side on top of the deviled egg filling, and squirt a wee dot of Sriracha inside for the pupil.
How to Peel Hard Boiled Eggs
Hard cooked eggs can be a pain to peel because the membrane between the shell and the white can be stubborn. And you might curse.
To minimize any cursing. tap the egg all over on the counter to crack the shell. Not just in one place, but cracked all around.
Start peeling the egg at the rounded end, because this is usually where there’s an air pocket. It can also help to peel your eggs under running water, because that can help loosen the membrane.
Peeling the “icy eggs” is really pretty easy because the ice will have forced the whites away from the shell. Of course, you’ll end up with that creepy textured outside, so you have to decide if that’s what you want or not.
How to Make Halloween Deviled Eggs–Let’s Do This!
Interested in another creepy deviled egg recipe. Check out these “Spider Eggs: Avocado and Wasabi Deviled Eggs” from my friend Laura over at Family Spice!
Dig this recipe? Consider rating it and/or commenting. I love hearing from readers, and I can’t wait to see how you make your creepy deviled eggs!
You can add some very finely minced crisp bacon to the mix if you'd like. I didn't because I was already using liquid smoke, but horseradish and bacon is a great combination. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 24 Serving Size 1 piece
Amount Per ServingCalories 64 Total Fat 5g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 3g Cholesterol 94mg Sodium 154mg Carbohydrates 1g Fiber 0g Sugar 0g Protein 3g
You can add some very finely minced crisp bacon to the mix if you'd like. I didn't because I was already using liquid smoke, but horseradish and bacon is a great combination.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
If you make these, and I really hope you do, please share a photo with me either on Instagram by tagging @onlinepastrychef and using hashtag #pcorecipe or share in the Pastry Chef Online Facebook Group. Can’t wait to see your devilish Halloween deviled eggs!
The Great #HalloweenTreatsWeek Round Up for Monday!
Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!
- Melting Ghost Hot Chocolate from Big Bear’s Wife
- Day of the Dead Mexican Chocolate Cupcakes from Pook’s Pantry
- Devilish Halloween Deviled Eggs from Pastry Chef Online (you’re here!)
- Candy Corn Layer Cake from ReciPEAs
- Cauldron Cupcakes from Mrs. Happy Homemaker
- Black Magic Skull Cakes from Sugar Dish Me
- Frankenstein’s Monster Pudding Cups from I am a Honey Bee
- Halloween Sprinkle Cookie Cake from Love and Confections
- Chocolate Dipped Brownie Pops for Halloween from Southern From Scratch
- Creepy Crawly Dirt Cup Pudding Parfaits from 4 Sons R Us
- “Guts” Cinnamon Rolls from A Blender Mom
- Creepy Eyeball Donuts from Daily Dish Recipes
- Mummy Bites from Eat Move Make
- Monkey Brain Bread from Pint Sized Baker
- Halloween Cookie Pizza from Grumpy’s Honeybunch
- Boo Berry Pie from Kudos Kitchen
- Monster Donuts from The Baking Fairy
- Boogeyman Brew from Who Needs A Cape?
- Purple People Eater Thumbprints from The Spiffy Cookie
- Hocus Pocus Halloween Decorated Pretzels from Lady Behind The Curtain
- Black and Orange Cookies from Karen’s Kitchen Stories
- Skeleton Popsicles from A Kitchen Hoor’s Adventures
- Monster Mash Cake from Mildly Meandering
- Graveyard Skillet Brownies from Strawberry Blondie Kitchen
- Blood-Red Pomegranate Margarita from The Redhead Baker
- Halloween Snoballs from The Beard and The Baker
- Halloween Chocolate Cherry Hand Pies from House of Nash Eats
- Halloween Dunkaroo Dip from Savory Experiments
- Bloody Eyeball Cherry Cheesecake Cupcakes from Katie’s Cucina
- Eye Scream Sundae from For the Love of Food
The Giveaway Is Closed
Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Treat Street USA ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We appreciate it so much!
Thank you for spending some time with us today. Take care, have a lovely day, and I hope you have the best Halloween!