Wicked Deviled Eggs
These devilishly good bites are a spooky spin on the classic party favorite. Cracked black “veins” give the eggs an eerie look, while a fiery filling packs just the right kick. Topped with playful red pepper “horns,” they’re equal parts creepy and delicious, perfect for adding a wicked touch to your Halloween spread.
Recipe - Bossier City #47
Wicked Deviled Eggs
Prep Time30 Minutes
Servings24
0Ingredients
12 hard-boiled eggs, unpeeled
6 cups water
1 tsp black food coloring
1 red bell pepper
1/2 cup mayonnaise
2 tsp yellow mustard
2 tsp hot sauce
2 drops red food coloring
black sesame seeds, for garnish
Directions
- Gently roll the boiled eggs in a towel to slightly crack the shells. In a two-quart container, combine the water and black food coloring. Add the cracked eggs. Refrigerate for at least 6 hours. The longer they sit, the darker the crack patterns will appear.
- When eggs are almost ready, slice the red bell pepper into thin strips. Trim them to resemble horns. Set aside.
- Once the eggs are ready, carefully peel off the shells. Slice each egg in half. Remove the yolks, placing them in a bowl. Add the mayonnaise, mustard, hot sauce and red food coloring to the yolks. Mash the yolks with a fork until smooth. Transfer the filling to a piping bag. Pipe into the egg white halves. Garnish with black sesame seeds. Top each egg with a pair of red bell pepper horns. Serve chilled.
Nutritional Information
Per Serving (1 whole egg): Calories: 140, Fat: 12 g (3 g Saturated Fat), Cholesterol: 190 mg, Sodium: 150 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 7 g.
30 minutes
Prep Time
0 minutes
Cook Time
24
Servings
Directions
- Gently roll the boiled eggs in a towel to slightly crack the shells. In a two-quart container, combine the water and black food coloring. Add the cracked eggs. Refrigerate for at least 6 hours. The longer they sit, the darker the crack patterns will appear.
- When eggs are almost ready, slice the red bell pepper into thin strips. Trim them to resemble horns. Set aside.
- Once the eggs are ready, carefully peel off the shells. Slice each egg in half. Remove the yolks, placing them in a bowl. Add the mayonnaise, mustard, hot sauce and red food coloring to the yolks. Mash the yolks with a fork until smooth. Transfer the filling to a piping bag. Pipe into the egg white halves. Garnish with black sesame seeds. Top each egg with a pair of red bell pepper horns. Serve chilled.
