Witch Hat Deviled Eggs

What better-named food than Deviled Eggs to serve on Halloween? Ok, maybe Devils on Horseback run a close second. Deviled eggs are so much fun to play with to create holiday themes. If you read this blog, you know how I love to play around with ideas for decorating them. These Witch Hat Deviled Eggs are no exception.

For the decoration, all you need is one long carrot and black sesame, poppy, or caraway seeds. These have sesame seeds. You will also need a sharp knife and a peeler.

The good thing about this recipe is you can remake the filling or start creating Witch Hat Deviled Eggs almost immediately. Boil the eggs. Peel and slice them in half horizontally. Pull out the yolks and transfer them to a bowl. At this point, you can make your favorite deviled egg recipe. I just mash them and mix in a few splashes of apple cider vinegar and some mayonnaise. Kosher salt and pepper do the seasoning work.

Chill or Freeze:

Option one: Cover the bowl with plastic cling film and refrigerate overnight. Option two: Cover the bowl with plastic cling film and place in the freezer for 15 -20 minutes. Why chill the filling? Because it makes it so much easier to mold. The heat from your hands can make a mess if you try to mold the hats right away without chilling them.

Cut a slice off the bottoms of the empty shells so they stand up on their own without flopping over. Take about a heaping teaspoon of the filling and rub it between your palms to form a ball. Then flatten it. Take about twice as much filling and mold the top part of the hat with your fingers. Roll it in the black seeds and place it on the eggshell half.

Note: Because you will be using more filling than usual for each of these Witch Hat Deviled Eggs, you won’t get an even 24 pieces from a dozen eggs. So plan accordingly. Also, it’s easy to halve this recipe.

Don’t worry if they are not standing up like perfect little witch hats and all the same size. I think they look better the wonkier they are. Peel the carrot. Then cut strips off. Use the knife to cut thinner strips out of the strips. Wrap the strips around the hats.

Print

Witch Hat Deviled Eggs

Course Appetizer, Snack

Cuisine American

Keyword Halloween Appetizer, Halloween Deviled Eggs, halloween recipes, Witch Hat Deviled Eggs

Prep Time 1 hour

Cook Time 20 minutes

Freeze Time: 20 minutes

Servings 20

Author Lora Wiley-Lennartz

Ingredients

• 1 Dozen Eggs
• 2 tablespoons apple cider vinegar
• 3-4 tablespoons mayonnaise
• Kosher salt and freshly ground pepper
• 1 long carrot
• 1/3 cup black sesame seeds black caraway seeds or poppy seeds.

Instructions

1. Boil the eggs.
2. Peel and slice them in half horizontally.
3. Pull out the yolks and transfer them to a bowl.
4. Add the vinegar and mayo and mash everything together.
5. Season with  Kosher salt and freshly ground pepper.
6. Cover the bowl with plastic cling film and freeze for 20 minutes.
7. Peel the carrot. Discard the outer peels. Then peel off long strips and slice those strips in half lengthwise.
8. Pour the sesame seeds out onto a flat plate.
9. Cut a slice off the bottoms of the empty shells so they stand up on their own without flopping over.
10. Take about a heaping teaspoon of the filling and rub it between your palms to form a ball. Then flatten it to form the brim.
11. Take about twice as much filling and mold the top part of the hat with your fingers. Place it on the brim.
12. Roll it in the black seeds and place it on the eggshell half.
13. Wind a carrot strip around the bottom of the hat just above the brim.
14. Plate and serve.

Recipe Notes

Note: Because you will be using more filling than usual for each of these Witch Hat Deviled Eggs, you won’t get an even 24 pieces from a dozen eggs. So plan accordingly. Also, it's easy to halve this recipe.

So, do you like these Witch Hat Deviled Eggs? Then also check out some of these other recipes:

CRANBERRY ALMOND STREUSEL COOKIES

VALENTINE ROSES DEVILED EGGS

HALLOWEEN BLOODY EYE-BALL COCKTAIL