Halloween 2020 will look different for so many reasons. Instead of a big party with friends, we’ll be joining our “quaran-team” – a small set of families on our block with kids around the same age – for a backyard party with games for the kids. We’re whipping up a batch of our favorite ghoulish Halloween deviled eggs for a macro and paleo-friendly appetizer that’s individually portioned (because #pandemic).
These eggs borrow a dying technique used in Chinese tea eggs combined with my mother-in-law’s favorite holiday deviled egg recipe. They do take a few days to make, but most of that time is hands-off (just a little prep and waiting).
The process to create these “spider egg” exteriors is pretty simple, though. Hard cook the eggs, then crack them with a spoon and drop into a bag with food coloring and a little water. After resting in the fridge for 4-6 hours (or overnight), they’re ready to rinse in water and vinegar, then peel.
The filling mixes a traditional mustard-based deviled egg filling with pimento peppers and dry mustard (totally different flavor from dijon mustard!) for a little extra spice. They’re dyed green for that halloween flair!
The result is a slightly spicy, slightly sweet appetizer that fits even the healthiest of diets while still looking on-theme. These are also a great appetizer to make with kids – my daughter loved helping to crack the cooked eggs and mix up the filling!
Ghoulish Halloween Deviled Eggs
Ingredients
"Spider Eggs"
- 1 dozen eggs Ideally a few days old. Fresh eggs don't cook and peel quite the same.
- black gel food coloring
- water
- 1/4 cup white vinegar
Deviled Egg Filling
- 1/4 cup Paleo mayonnaise
- 1 tsp white vinegar
- 1 tsp ground mustard
- 1 tsp dijon mustard
- 2 tbsp chopped pimentos drained and pressed between paper towels to remove moisture
- 1 tsp sweet relish
- salt and pepper to taste
- green gel food coloring Liquid food coloring will result in runnier filling
- smoked paprika or black sesame seeds, to garnish (optional)
Instructions
"Spider Eggs"
- Hard cook (not hard boil the eggs). This will ensure bright yellow, flavorful yolks. Follow these instructions for how to cook them using an InstantPot, or these for a sous-vide. Personally, I think the sous vide produces a better, more consistent egg if you have one. We love ours!
- Cool eggs in an ice bath.
- Roll eggs gently on the counter or tap all over with the back of a spoon to evenly crack shells.
- Meanwhile, add black gel food coloring and a small amount of water to a gallon ziplock bag.
- Add eggs and roll until all eggs are covered in coloring.
- Leave the bag in the fridge for 4-6 hours, or overnight.
- Rinse the eggs with water before touching, to avoid getting food coloring on your hands.
- Pour a small amount of white vinegar over the eggs to aide in peeling.
- Peel to reveal a black marbled exterior. Rinse eggs thoroughly.
Deviled Eggs
- Slice eggs in half lengthwise.
- Scoop cooked yolks into a bowl and mash.
- Add ingredients (through salt and pepper) to mashed yolks to make filling. Mix well.
- Add tiny amounts of green gel food coloring using a toothpick until optimal color is achieved.
- Scoop filling into egg whites, or pipe using a piping bag fitted with a metal tip for sharper fills.
- Garnish as desired.
- Serve immediately or chill for up to 2 days.
PIN THIS
