Skull Deviled Eggs Recipe

5 1 1
Skull Deviled Eggs Recipe
Skull Deviled Eggs Recipe photo by Taste of Home
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Skull Deviled Eggs Recipe

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5 1 1
Publisher Photo
Thrill partygoers with these bone-chilling deviled eggs. The mayonnaise-filled bites are one of my favorite apps, so I had fun creating a Halloween version. —Nick Iverson, Milwaukee, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

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 straw, decorate each egg 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. Yield: 2 dozen.

Test Kitchen Tips
  • This zippy filling hits all the right notes, but your favorite deviled egg recipe will also work with this technique.
  • Feel free to nestle these into any chips you love.
  • To keep calories and carbs in check, substitute Greek yogurt for the mayonnaise and serve on a bed of shredded carrots.
  • Originally published as Skull Deviled Eggs in Ultimate Halloween 2016, p22

    • 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
    1. 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.
    2. Using a straw, decorate each egg 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. Yield: 2 dozen.

    Test Kitchen Tips
  • This zippy filling hits all the right notes, but your favorite deviled egg recipe will also work with this technique.
  • Feel free to nestle these into any chips you love.
  • To keep calories and carbs in check, substitute Greek yogurt for the mayonnaise and serve on a bed of shredded carrots.
  • Originally published as Skull Deviled Eggs in Ultimate Halloween 2016, p22

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    MY REVIEW
    Debglass11 User ID: 6300479 256440
    Reviewed Nov. 6, 2016

    "These are adorable and perfect for Halloween! I added more mayo than called for in the recipe and only half the vinegar. Served them on a bed of corn chips as shown. Spooky, yummy and fun!! Everyone loved them!"

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