Description
These Adorable Halloween Deviled Eggs are a festive and fun twist on the classic appetizer. Perfect for Halloween parties, they feature creamy, smooth deviled egg filling enhanced with spicy brown mustard and sour cream, topped with creatively cut red bell pepper wings and horns for a spooky yet delicious treat.
Ingredients
Scale
Eggs and Filling
- 6 large eggs
- 1 tbsp mayonnaise
- 1 1/2 tsp spicy brown deli mustard
- 1 tsp sour cream
- Salt & pepper to taste
Decorations
- 1 large red bell pepper
Instructions
- Boil the Eggs: Place 6 large eggs in a pot and cover with cool water just enough to submerge them. Bring to a boil over medium-high heat and cook for 20 minutes. Then transfer the eggs to a bowl of cold water and let them cool for 5-10 minutes to stop the cooking process and make peeling easier.
- Peel the Eggs: Tap the eggs gently around the center to crack the shell and peel carefully to avoid dents or tears, ensuring the eggs remain pristine.
- Slice and Prepare Egg Halves: Slice the eggs through the center horizontally to create sturdier halves. Carefully remove the yolks, which should slide out easily, and set the whites aside.
- Level the Egg Whites: Slice a tiny bit off the bottom of each egg white half so they sit flat and stable on the serving plate without sliding.
- Prepare the Filling: Push the yolks through a mesh strainer to break them up and create a smooth texture. In a small bowl, combine the strained yolks with 1 tbsp mayonnaise, 1 tsp sour cream, 1½ tsp spicy brown deli mustard, and salt and pepper to taste. Adjust the consistency by adding more mayo, sour cream, or mustard if needed to achieve a creamy texture similar to hummus. Cover with plastic wrap and refrigerate while preparing the decorations.
- Make the Wings: Slice the sides off a large red bell pepper to get two large flat pieces. Carefully remove the white webbed membrane without cutting too deeply. Flip the pepper pieces over and gently press them flat. Using a very sharp knife or an X-acto knife, cut the edges upward and downward, then create little triangular cuts on the bottom of the wings, connecting the bottom to the top slice to shape them properly.
- Cut the Horns: From the remaining pepper, slice small horn shapes carefully for decoration.
- Assemble the Deviled Eggs: Remove the filling from the refrigerator. Pipe the yolk mixture neatly into the egg white halves, then gently place the pepper wings and horns on top and sides of the filling to create adorable Halloween-themed deviled eggs.
Notes
- Mayo, sour cream, and mustard quantities are kept light to allow customization of texture and creaminess; adjust to your preference.
- Using the horizontal slice creates sturdier egg white halves less prone to tipping over.
- Pressing the pepper slices flat makes cutting and shaping easier.
- Use a very sharp knife or X-acto knife for precise cuts in the bell pepper.
- Chilling the filling before assembling helps it hold shape better when piping.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 1 g
- Sodium: 140 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1.5 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 120 mg
