Skull Deviled Eggs Food

SKULL DEVILED EGGS

Skull Deviled Eggs image

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

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 9

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)

Steps:

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 : Calories 79 calories, Fat 6g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 110mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

CLASSIC DEVILLED EGGS

Classic devilled eggs image

Make devilled eggs to serve at a Boxing Day buffet. They're filled with mustard, spring onions, mayo, yogurt and a pinch of cayenne. Top with chives, if you like

Provided by Esther Clark

Time 30m

Number Of Ingredients 8

Ingredients

6 large eggs
2 tbsp mayonnaise
2 tbsp full-fat Greek yogurt
1 tsp Dijon mustard
2 spring onions, finely chopped
¼ tsp celery salt
pinch of cayenne pepper
chopped chives

Steps:

Put the eggs in a pan of just simmering water and cook for 10 mins. Turn off the heat, and leave the eggs to rest in the hot water for 2 mins. Drain, then transfer the eggs to a bowl of ice-cold water and leave to cool. Peel the eggs and slice in half, then scoop the yolks out into a bowl with the mayonnaise, yogurt, mustard, spring onions, celery salt and cayenne pepper. Mash everything together until smooth, then spoon into a piping bag fitted with a plain round nozzle.
Pipe the mixture into the hollowed-out eggs, or carefully spoon into the middles using a small spoon. Sprinkle over some chives, if using, then serve.

Nutrition Facts : Calories 97 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.5 grams sugar, Protein 5 grams protein, Sodium 0.27 milligram of sodium

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