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Batty Halloween Deviled Eggs

Halloween Bat Deviled Eggs


Course Appetizer
Cuisine American
Keyword Halloween Bat Deviled Eggs
Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Servings 24

Ingredients

  • 1 large head of garlic
  • 2 tablespoons olive oil
  • 1 dozen Jumbo Eggs
  • 1 tablespoon plus 3 teaspoons white vinegar divided
  • 3/4 cup mayonnaise
  • 3 teaspoons mustard powder
  • Black food coloring
  • Kosher salt and freshly ground black pepper to taste

Additional:

  • Small bat shaped cutter 2" wide
  • Black finishing salt

Instructions

  1. Preheat the oven to 340 degrees F.
  2. Cut the top off of the garlic, wrap in aluminum foil and drizzle with the olive oil.
  3. Place in a small baking dish and roast in the oven for 1 hour.
  4. Place the eggs in a large saucepan. Cover with cold water and add a tablespoon of white vinegar.
  5. Bring the eggs to a boil and cook them for 15 minutes.
  6. Dran and let cool in the sink. When the eggs are cool enough to handle, peel them.
  7. Cut the eggs in half. Remove yolks and place in a food processor.
  8. Squeeze the roasted garlic cloves out of their skins and add to the yolks.
  9. Add the remaining vinegar, mayonnaise, mustard powder, and black food coloring. Process until smooth.
  10. Season with kosher salt and freshly ground black pepper.
  11. Set out a serving platter.
  12. Gently push the bat cutter through each of the egg white halves.
  13. working with one at a time, flip the half over in your hand and used a small spatula to fill the egg white half with the yolk mixture.
  14. Arrange on the platter.
  15. Use the black salt or freshly ground black pepper for garnish and serve.