Devilish Halloween Deviled Eggs

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

1. 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.
2. Cover with cold water by about an inch.
3. 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.
4. When your eggs have come to a low boil, remove them from the heat, and put the lid back on the pot.
5. Set your timer for 15 minutes. Fill a large bowl with ice and then add cold water.
6. 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

Ingredients

To devil eggs pretty much means to mess around with the filling, or devil it. So you can use your favorite flavors here.

Here are the ingredients in my deviled eggs:

• hard boiled eggs
• mayonnaise: if you don’t like mayonnaise, substitute with your favorite creamy salad dressing
• apple cider vinegar: any type of vinegar will do. If you don’t have ACV, use red wine vinegar or similar
• Sriracha: use your favorite hot sauce here if you don’t have or don’t like Sriracha
• horseradish: you can leave it out if you must, but man is it good in these eggs!
• garlic: you can used minced or garlic powder here
• liquid smoke: if you don’t have liquid smoke, you can substitute in anything that has a bit of smoke flavor: 2 teaspoons of bacon fat, a sprinkle of smoked paprika, or some smoked black pepper. If you aren’t a fan of smoky flavors, you can leave it out entirely
• salt and pepper
• sliced black olives: black or green is just fine

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.

1. Allow the eggs to cool in the ice bath for about 45 minutes.
2. Take the eggs out of the ice bath and put them in another bowl.
3. Refrigerate them on a lower shelf in your fridge (where it’s coldest) overnight. (See “how to peel hard boiled eggs” below.)
   1. 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.
   2. 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!
4. Slice eggs in half, lengthwise, 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.
5. 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.

PRO TIP: 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 the force of the water 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.

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!

Other Halloween Treats Week Recipes

• 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

And here are some more of my own Halloween recipes.

These Halloween deviled eggs are definitely not your everyday deviled eggs, which is fine with me.

I mean, I like that kind, but these are lovely and smoky with a kick from the horseradish.

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Thank you for spending some time with us today. Take care, have a lovely day, and I hope you have the best Halloween!

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!