Halloween Deviled Eggs
These Halloween Deviled Eggs with beet-dyed filling are such a fun way to bring a spooky little twist to a classic party favorite. The color is bright, the flavor is creamy and familiar, and they look especially charming on an autumn appetizer table.
Equipment
- 1 Saucepan
- 1 Mixing Bowl
- 1 Knife for slicing eggs
- 1 Spoon or piping bag for filling eggs
Ingredients
- 6 large eggs
- 2 tbsp cooked beet finely grated or mashed
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt to taste
- Black pepper to taste
- Smoked paprika for garnish
- Chives or parsley finely chopped, for garnish
Instructions
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil, then lower the heat and simmer until the eggs are cooked through. Transfer the eggs to an ice bath so they cool completely and peel more easily.
- Peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a bowl. Add the beet, mayonnaise, Dijon mustard, lemon juice, salt, and pepper, then mash everything together until smooth and creamy.
- Spoon or pipe the beet-dyed filling back into the egg white halves. Take your time here, because a little swirl on top makes them look extra special.
- Finish with a light sprinkle of smoked paprika and a few chopped herbs. Serve chilled and enjoy right away, or cover and refrigerate until ready to plate.
Notes
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. For the best presentation, assemble shortly before serving. If you want a smoother filling, mash the yolks well or blend briefly until creamy.