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Quick Spooky Black Orange Deviled Eggs – Easy Halloween Recipe

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These spooky black orange deviled eggs are a quick and easy Halloween appetizer that looks like it took hours. The black egg whites are dyed with food coloring, and the bright orange yolk filling gets its vibrant hue from turmeric and paprika.

Ingredients

Scale
  • 12 large eggs
  • Black food coloring (liquid or gel) or 1 teaspoon squid ink
  • Water (enough to cover eggs)
  • 1 splash white vinegar (optional)
  • 6 tablespoons mayonnaise (Hellmann’s or Duke’s preferred)
  • 1 tablespoon yellow mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1 tablespoon pickle juice or apple cider vinegar
  • Salt and black pepper to taste
  • Paprika or cayenne for garnish (optional)
  • Fresh chives or parsley, finely chopped (optional)
  • Black sesame seeds (optional)

Instructions

  1. Boil the eggs (10-12 minutes): Place the eggs in a single layer in a large pot and cover them with cold water by about an inch. Add a splash of vinegar if using. Bring the water to a rolling boil over high heat, then cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes.
  2. Cool and peel the eggs (5-10 minutes): Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. Gently tap each egg on the counter to crack the shell all over, then peel under running cool water.
  3. Prepare the black dye bath (2 minutes): While the eggs are cooling, fill a medium bowl with enough cold water to cover the eggs. Add black food coloring drop by drop until the water is a deep, inky black.
  4. Dye the egg whites (15-30 minutes): Once the eggs are peeled, place them in the black dye bath. Make sure they’re fully submerged. Let them sit for at least 15 minutes, or up to 30 minutes for a deeper color.
  5. Slice and remove yolks (5 minutes): Remove the eggs from the dye bath and pat them dry with paper towels. Using a sharp knife, slice each egg in half lengthwise. Gently pop out the yolks into a small bowl.
  6. Make the orange filling (5 minutes): Mash the yolks with a fork until crumbly. Add the mayonnaise, mustard, turmeric, paprika, pickle juice (or vinegar), and a pinch of salt and pepper. Stir until smooth and creamy. Taste and adjust seasoning.
  7. Fill the egg whites (5 minutes): Spoon the filling into the black egg white halves, or transfer it to a piping bag or zip-top bag with the corner snipped off. Pipe or spoon the filling into each cavity, mounding it slightly.
  8. Garnish and serve (2 minutes): Sprinkle a little paprika or cayenne on top. Add chopped chives or black sesame seeds if desired. Arrange on a platter and serve immediately, or refrigerate until ready to serve.

Notes

Start with older eggs (a week or two old) for easier peeling. Do not over-boil the eggs to avoid a greenish ring. Pat the eggs dry before slicing to prevent the filling from sliding. Taste the filling before filling the eggs. You can boil, peel, and dye the eggs up to two days in advance; store in an airtight container in the fridge. The filling can also be made a day ahead. For a deeper black color, let the eggs soak in the dye bath for up to 30 minutes. If the filling is too salty, add more mayonnaise or a splash of lemon juice.

Nutrition

Keywords: Halloween deviled eggs, black deviled eggs, spooky eggs, Halloween appetizer, easy Halloween recipe, deviled eggs with black dye, orange deviled eggs

Find it online: https://eliplate.com/quick-spooky-black-orange-deviled-eggs-easy-halloween-recipe/