These Halloween Deviled Eggs are easy to make, have a creepy, textured outside, and are also excellent. Make them for Halloween or for any occasion that calls for deviled eggs.
12large eggshard boiled and sliced in half, longwise
¼cupmayonnaise
2teaspoonsapple cider vinegarpickle brine, or lemon juice
2teaspoonsSriracha
1 ½teaspoonsprepared horseradish
½teaspoonminced garlic
¼teaspoonliquid smoke
¼teaspoonkosher saltI used Morton's
¼teaspooncoarsely ground black pepper
To Decorate
48slicesblack olivesfor "irises"
Srirachafor "pupils"
Instructions
Carefully scoop out the cooked yolks from the sliced eggs and place in a small bowl.
Add the mayo, vinegar, Sriracha, horseradish, garlic, liquid smoke, salt and pepper and smash/stir well until smooth. Taste and adjust seasonings to suit your tastes
Place the filling in a zip top bag and snip off about 1/4" of one corner.
Pipe the filling evenly into the hole in each white.
To Decorate
Place 2 olive slices next to each other on top of the filling and press lightly
Make a dot of Sriracha inside each slice to make the pupil.
Refrigerate until ready to serve. Will keep in the fridge for 3-4 days.
Notes
Variation
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.
Storing
Store deviled eggs in the fridge for up to four days. If you have left any out at room temperature for longer than an hour or two, I'd discard them (or eat them rather than put them back in the fridge).