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Witch Hat Deviled Eggs

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.