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Halloween Deviled Eggs

Halloween deviled eggs are filled with a smooth, paprika-seasoned yolk mixture tinted orange. Draw vertical grooves in the filling and top each egg with a chive stem for a pumpkin-inspired finish.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 30 minutes
Total Time 1 hour 2 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

For the deviled eggs
  • 12 eggs large
  • 0.5 cup mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp white vinegar
  • 1 tsp sweet paprika
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For decorating
  • 4 drops orange food coloring
  • 24 fresh chives 1/2-inch pieces

Method
 

Cook the eggs and make the filling
  1. Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch.
  2. Bring to a boil over high heat, cover, and remove from the heat.
  3. Let stand for 12 minutes.
  4. Drain the eggs and cool them under cold running water.
  5. Peel and halve the eggs lengthwise.
  6. Transfer the yolks to a bowl and arrange the whites on a platter.
  7. Mash the yolks with the mayonnaise, Dijon mustard, white vinegar, sweet paprika, kosher salt, and black pepper until smooth.
Shape and decorate
  1. Stir the orange food coloring into the yolk mixture.
  2. Spoon or pipe the mixture into the egg whites.
  3. Use a toothpick to draw vertical grooves in each mound of filling.
  4. Add a piece of chive to the top of each as a stem.
  5. Refrigerate for at least 30 minutes before serving.

Notes

For the neatest pumpkin shapes, pipe the filling into the whites before drawing the grooves. Store covered in the refrigerator for up to 2 days; freezing is not recommended.