It’s almost HalloweeEEEeeen! Time to get creeEEEEeeeepy! Add some crispy little chow mein noodle “worms” to your Halloween deviled eggs.
“Worms in the Garden” Deviled Eggs with Chow Mein Noodles
I used tiny waxflowers (actual waxflower. Not flowers made out of wax), 😉 but you could use any kind of edible flowers for these wacky little deviled eggs.
Scroll down for full recipe.
A Few Deviled Egg Pro Tips!
1. I simply use a knife to gently crack around the center of an egg and carefully peel the shell. Then, when slicing my eggs, I like to slice through the center-middle, as opposed to longways. I find the egg-halves will have a more sturdy base when cut this way.
2. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
3. No need to always gouge out your yokes with a spoon. They’ll almost always slide out if you’re gentle. You may sometimes have a little left over, but it’s easier and less damaging to the egg white, to try sliding first.
4. To get perfectly smooth egg-fillings, push the yokes through a mesh strainer before mixing in your mayo and mustard.
5. Wash and gently dry your egg whites so that they’re absolutely perfect before filling.
6. The perfect consistency of deviled egg filling is almost exactly like hummus. If your filling seems a little dry, just add a little more mayo.
7. Always use a pastry piping bag and a pretty tip. It really makes your eggs look so much more professional.
8. When garnishing with a spice, pour a bit into your hand first and use your fingers to gently sprinkle. Otherwise, if you pour directly from the bottle, it’s very likely too much will come out at once, and you’ll end up with a deviled, over-spiced heart break.
Some More Tasty Halloween Inspiration
If you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.
You’ll require a pot, mesh strainer and mixing bowl for this recipe. You’ll also require a pastry piping bag and tiny star tip if you want them to look extra pretty.
- 6 large eggs
- 1 tbsp. mayo
- 1 tsp. spicy brown mustard
- 1 tsp. creamy horseradish
- Salt & pepper to taste
- A dash of smoked paprika - for garnish
- A dash of dry sage - (optional) for garnish - it gives it that earthy look
- La Choy chow mein noodles
- Tiny edible flowers - I used Waxflower
Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
- Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
- Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
- Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
- Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
- Mix in 1 tbsp. of mayo, 1 tbsp. of mustard and 1 tsp. creamy horseradish into your egg yokes. Add salt, pepper. Mix the ingredients carefully, making sure your consistency isn't too runny. Depending on the size of your eggs, your filling may seem a little dry, so you may have to add a little more mustard. You want your consistency to be similar to hummus.
- Pipe your egg filling into your little eggs! I would suggest always using a pastry piping bag to fill your eggs. They look so much more tasty and professional when perfectly piped.
- Add your little flower garden to each egg by gently pressing 4-5 flowers around one side, then carefully arrange your chow mein noodles between them. You may have to break them in half so they're a little smaller.
- Garnish with smoked paprika (and a tiny bit of dry sage if you have it). It's always safer to pour the spices into your palm and use your fingers to sprinkle on the eggs. If you shake directly from the container, you can end up with an over-spiced heartbreak.