Description
These Halloween Deviled Eggs offer a high-protein, low-carb option that is both visually appealing and flavorful, enhanced by a sophisticated filling and spooky decorations.
Ingredients
Scale
12 Large Eggs
1/2 cup Real Mayonnaise
2 teaspoons Dijon Mustard
1 teaspoon Apple Cider Vinegar
1/2 teaspoon Smoked Paprika
1 can Black Olives (Pitted)
Sea Salt & Black Pepper to taste
Instructions
- Place eggs in a single layer in a large saucepan, cover with cold water, and bring to a rolling boil. Remove from heat and cover for 12 minutes
- Prepare an ice bath while eggs cook. Transfer eggs to the ice bath immediately after time is up to stop cooking
- Gently crack and peel the eggs under cool running water and pat dry
- Slice each egg in half lengthwise and pop yolks into a mixing bowl
- Mash yolks, then mix in mayonnaise, mustard, vinegar, and paprika. Whisk until smooth
- Transfer yolk mixture to a piping bag and fill egg whites
- Decorate with sliced black olives to create 'spiders'
Notes
Use a piping bag for even filling without air pockets.
Store yolks and whites separately if preparing in advance to maintain texture.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Boiling and Filling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 145 kcal
- Sugar: 0 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 186 mg