Halloween Deviled Eggs

Name: Halloween Deviled Eggs
Prep time: 25 min
Total time: 25 min
Yield: 2 dozen
Ingredients: 12 hard-boiled large eggs; 1/4 cup mayonnaise; 1/4 cup roasted sweet red pepper strips, finely chopped; 2 teaspoons Dijon mustard; 2 teaspoons cider vinegar; 1 teaspoon paprika; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup finely crushed corn chips, plus whole corn chips (optional)

Total Time Prep/Total Time: 25 min.

Yield 2 dozen

Test Kitchen Approved

Frighteningly easy and dreadfully delicious, Halloween deviled eggs may look like skulls but are more treat than trick! A tangy and savory filling atop a crunchy corn chip base make these the cutest, oops scariest, little skulls to ever haunt your table.

Ingredients

12 hard-boiled large eggs
1/4 cup mayonnaise
1/4 cup roasted sweet red pepper strips, finely chopped
2 teaspoons Dijon mustard
2 teaspoons cider vinegar
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup finely crushed corn chips, plus whole corn chips (optional)

Directions

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, peppers, mustard, vinegar, paprika, salt and pepper until blended.
Using a small and a large straw, decorate each egg white to make a skull with eyes, a nose and a mouth. Spoon or pipe yolk mixture into egg whites. Place crushed chips in a shallow bowl. Dip each exposed yolk into chips. Refrigerate, covered, until serving. If desired, garnish plate with whole corn chips.

Nutrition Facts

1 stuffed egg half: 79 calories, 6g fat (1g saturated fat), 93mg cholesterol, 110mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 3g protein.

Thrill partygoers with Halloween deviled eggs. The mayonnaise-filled bites are one of my favorite apps, so I had fun creating a spooky version. —Nick Iverson, Milwaukee, Wisconsin

Recipe Creator