Halloween Witch Deviled Eggs

3.50 from 8 votes

Halloween Witch Deviled Eggs

A bit of natural blue food dye makes these eggs resemble the night sky with a full moon yolk center. I use a craft punch on seaweed sheets to make a silhouette. Here I have used a witch stamp but other excellent alternatives for Halloween theme would be cats, bats, spiders, pumpkins, leaves, or even howling wolves for werewolves.

Course Appetizer

Cuisine American

Keyword american, appetizer, dairy-free, eggs, halloween, holiday, nightshade-free, nut-free, vegetarian

Prep Time 10

Cook Time 10

Total Time 30

Servings

Calories 235kcal

Author Jenny Ross

Ingredients

12 eggs
1/3 cup mayonnaise or homemade aioli
2 tablespoons butter butter flavored coconut oil at room temperature
1 tablespoon Dijon
salt and freshly ground pepper
1 teaspoon blue spirulina or more as needed (or other natural blue food dye)
1 sheet nori

Special Equipment

craft punch use a Halloween theme silhouette

Get Recipe Ingredients

Instructions

Place the eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Fill a medium bowl half full with cold water and add 1 tray of ice cubes. Transfer eggs to ice water bath and let sit 5 minutes.
Peel eggs and then slice the eggs in half lengthwise. Remove the yolks with a spoon, and place them in the bowl of a food processor. Set the whites aside.
Stain the egg whites blue - you can either add dye to just enough water to cover the whites and let them sit for 15 minutes, or dust the tops of the whites with the spirulina using a small paintbrush (this can get messy but produces a darker blue).
Blend the yolks, mayonnaise, butter, and mustard until smooth in a food processor. Season with salt and pepper to taste.
Transfer the mixture to a piping bag fitted with a large round tip, or use a plastic sandwich bag with the tip of one corner snipped off. Set aside.
Using the craft punch, slowly and firmly press through the seaweed to form the silhouettes. You may need to make a few extra as they tend to break easily.
Pipe the yolk mixture into the egg whites, transfer to a serving platter and top with the nori silhouette.

Notes

Trim a sliver off the bottoms of the cooked egg whites before you fill them to keep them from rolling.

Nutrition