Feeling devilish? Add spooky fun to your holiday party with this colorfully creepy version of a classic appetizer that looks ghoulish but tastes heavenly!
Halloween is the perfect holiday. It combines my favorite kinds of fun—dressing up as someone else, telling or watching scary stories, and munching on forbidden foods! I don’t really do candy anymore since my partner and I have gone low-carb. But this Halloween deviled eggs recipe brings me some of the joy I used to get from bite-sized candy bars and caramel apples.
I love that it’s as easy to make as any deviled egg recipe. The added step of soaking the eggs in water and food coloring makes me feel like a mad scientist preparing her next unholy experiment! And nothing beats the reactions on my friends’ faces when they see these odd-looking appetizers. They really stand out in our spread of more typical finger foods.
Plus, these ghoulish treats taste just as scrumptious as regular deviled eggs. They’re savory with a touch of tang from the mustard and mayonnaise, and the black sesame seeds bring in nutty notes and some delightful crunch. I sprinkled mine with paprika because that’s how my mom always made them. And the bloody hue of that spice actually makes them look creepier!
Tips for perfect hard-boiled eggs every time
This recipe calls for eggs that have already been hard-boiled. Seems easy, right? Maybe. But I’ve ruined enough eggs to know the process requires a little technique. You can boil your eggs in a saucepan, steam them in a rice steamer—or use a clear glass tea kettle, like I do! Regardless of your preferred method, here are a few tips for getting perfectly cooked eggs every time.
- Start with older eggs. Fresh eggs can be harder to peel, so use eggs that have been in the fridge for about a week for the best results
- Timing is everything. Once the water reaches a steady, rolling boil—or your kettle switches off—set a timer to achieve your preferred doneness. To get a soft, jammy yolk, set the timer for 7-8 minutes. For creamy, bright yellow yolks, go for 10 minutes. For firmer yolks, wait a full 15 minutes.
- Use an ice bath. As soon as your timer bings, quickly transfer your eggs to a bowl of icy water. This stops the cooking process, makes the eggs easier to peel, and helps prevent that unappealing green ring around the yolk that comes from overcooking.
- Gently crack and roll. To get a nicely crackled shell for easier peeling—or for letting blue dye seep into the white and create eerie veining—gently tap the eggs with a spoon all over, then roll them between your hands to loosen the membrane.
How do I store leftovers?
Do not let your deviled eggs sit out at room temp for more than 2 hours. Store leftovers in a single layer in an airtight container in the fridge for up to 4 days. I do not recommend freezing this dish, as the egg whites will become rubbery and the filling will separate and become quite unappealing.
Similar recipes to try
Looking for other colorful, holiday-themed recipes to level up your entertaining game? Check out this Keto Strawberry Cake for sweet baby showers, this Festive Keto Red Velvet Cake for Valentine’s Day, this Keto Christmas Cookie Recipe, these heart-shaped Red Velvet Waffles With Cream Cheese Frosting for Mother’s Day, this Low-Carb Chocolate-Covered Strawberry Cheesecake for an anniversary dessert, and this Keto Yellow Cake With Chocolate Frosting for a classic yet low-carb birthday treat.
Halloween Deviled Eggs
Ingredients
- 2 cups water
- 6 drops blue food coloring
- 8 hard-boiled eggs
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 4 drops green food coloring
- Salt and pepper to taste
- 1 tablespoon black sesame seeds optional
Instructions
- In a deep bowl, mix together the water and blue food coloring.
- Use your hands and the back of a spoon to crackle the shells of the hard-boiled eggs. You can also gently push while rolling the eggs on a countertop to get the shells nicely crackled.
- Add the crackled eggs to the colored water and place in the fridge for 2 hours. If the eggs aren’t completely submerged, turn them over halfway through so that all sides have some time being fully submerged in the colored water.
- Take the eggs out of the colored water, dry them off, and then carefully peel off the shells.
- Gently slice the eggs in half and scoop out the yolks. Add the yolks to a food processor with the mayonnaise, mustard, green food coloring, salt, and pepper. Blend until smooth.
- Scoop the green egg-yolk mixture into a piping bag. Pipe the mixture into the hollow egg white halves.
- Sprinkle with black sesame seeds and serve.
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