Halloween Deviled Eggs
By Keith DresserPublished on October 15, 2026
Time
50 minutes plus 3 hours dyeing
Yield
Makes 1 dozen filled egg halves
Ingredients
Before You Begin
Be sure to use large eggs that have no cracks and are cold from the refrigerator. If you don’t have a steamer basket, use a spoon or tongs to gently place the eggs in the water. It doesn’t matter if the eggs are above the water or partially submerged. During testing we found that it was common for a couple egg white halves to rip at least slightly, which worked out well because it meant the remaining whites were very well stuffed. For easier, neater filling, we like using a pastry bag (or zipper-lock bag) fitted with a large star tip or large plain tip. Use ¼ teaspoon gel food coloring or ½ teaspoon liquid food coloring to dye the eggs. Depending on the color of the egg yolks you may need to add a touch of orange and red food coloring to create a vibrant orange color.
Instructions
- Bring 1 inch water to rolling boil in medium saucepan over high heat. Place 7 large eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium (small wisps of steam should escape from beneath lid), and cook eggs for 13 minutes.
- When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes.
- Combine 1 quart water and ¼–½ teaspoon black food coloring in large container. Using back of spoon, gently crack shell of each egg in 4 places evenly spaced around equator. Place eggs in water and refrigerate for at least 3 hours or up to 8 hours.
- Peel eggs and halve lengthwise. Transfer yolks to fine-mesh sieve set over medium bowl. Using spatula, press yolks through sieve into bowl. Add 3 tablespoons mayonnaise, 1½ teaspoons cider vinegar, ¾ teaspoon Dijon mustard, ¼ teaspoon Worcestershire, ⅛ teaspoon table salt, and ⅛ teaspoon pepper and mix until smooth. Add orange food coloring and red food coloring as needed until filling has vibrant orange color.
- Select 12 of most attractive egg white halves and discard 2. Arrange whites on serving platter and fill with yolk mixture, mounding filling about ½ inch above whites. Serve at room temperature.
To Make Ahead: Empty egg halves and filling can be refrigerated separately, covered tightly with plastic wrap, for up to 2 days. Bring to room temperature and season filling with additional mayonnaise, vinegar, salt, and pepper to taste before filling.
Time
50 minutes plus 3 hours dyeingYield
Makes 1 dozen filled egg halvesIngredients
Ingredients
Ingredients
Why This Recipe Works
For hard-cooked eggs that peel easily every time, we skip the traditional cold-water start and place cold eggs directly into hot steam. The rapid heat denatures the outermost egg white proteins, causing them to form a solid gel that shrinks and pulls away from the membrane, so the shell slips off cleanly. For the creamiest filling, we force the yolks through a fine-mesh sieve before mixing them with mayonnaise, Dijon mustard for spice, and vinegar for tang. To give our eggs their spiderweb look, we crack the cooled shells with the back of a spoon and let them sit in dyed water, allowing color to seep through the cracks and trace a web-like pattern across the whites.
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