Skull Deviled Eggs

By Tracy

20 Person

25 Minutes

0 Calories

Thrill partygoers with these bone-chilling deviled eggs. The mayonnaise-filled bites are one of my favorite apps, so I had fun creating a Halloween version. These are adorable and perfect for Halloween! I added more mayo than called for in the recipe and only half the vinegar. Served them on a bed of corn chips as shown. Spooky, yummy and fun!! Everyone loved them!

Ingredients

1 cup finely crushed corn chips
1/4 tsp. pepper
1/4 tsp. salt
1 tsp. paprika
2 tsp. cider vinegar
2 tsp. dijon mustard
1/4 cup roasted sweet red pepper strips, finely chopped
1/4 cup mayonnaise
12 hard-boiled large eggs

Method

01

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks.
02

Stir in mayonnaise, peppers, mustard, vinegar, paprika, salt and pepper until blended.
03

Using a small and a large straw, decorate each egg white to make a skull with eyes, a nose and a mouth. Spoon or pipe yolk mixture into egg whites. Place crushed chips in a shallow bowl.
04

Dip each exposed yolk into chips. Refrigerate, covered, until serving. If desired, garnish plate with whole corn chips.

Related Tags

Deviled Egg Recipes

Egg Recipes

Easter Recipes

Skull Deviled Eggs

4.3

( By Tracy )

01 Information

Grade easy
Serving 20 servings
Prep Time 25 Mins
Total Time 25 Mins

02 Ingredients

1 cup finely crushed corn chips

1/4 tsp. pepper

1/4 tsp. salt

1 tsp. paprika

2 tsp. cider vinegar

2 tsp. dijon mustard

1/4 cup roasted sweet red pepper strips, finely chopped

1/4 cup mayonnaise

12 hard-boiled large eggs

03 Method

Step 1

Cut eggs lengthwise in half. Remove yolks, reserving whites. In a small bowl, mash yolks.

Step 2

Stir in mayonnaise, peppers, mustard, vinegar, paprika, salt and pepper until blended.

Step 3

Using a small and a large straw, decorate each egg white to make a skull with eyes, a nose and a mouth. Spoon or pipe yolk mixture into egg whites. Place crushed chips in a shallow bowl.

Step 4

Dip each exposed yolk into chips. Refrigerate, covered, until serving. If desired, garnish plate with whole corn chips.

04 Author