Adorable Halloween Deviled Eggs

A deviled egg with bell pepper horns and wings on a marble plate with 2 others in the background.

5 from 6 votes

Don't just add horns to your Halloween deviled eggs, add little red bell pepper wings to really give these precious appetizers some devilish character!

Prep Time30

Cook Time20

Cooling Time10

Total Time1

Course: Appetizer

Cuisine: American

Servings: Deviled Eggs

Calories: 44kcal

Author: Genevieve Morrison

Equipment

1½ quart pot to boil 6 eggs
mixing bowl
very sharp knife
mesh strainer
pastry piping bag and tip

Ingredients

6 eggs
1 tbsp. mayo
1½
tsp. spicy brown deli mustard
1 tsp. sour cream
Salt & pepper to taste
1 large red bell pepper

US Customary - Metric

Instructions

For the Deviled Eggs

Add 6 large eggs to a pot of cool water, just covering the eggs, then place them on the stove and boil them for 20 minutes over MEDIUM-HIGH heat. After 20 minutes, place them in a bowl of cold water for 5-10 minutes.
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 the eggs. I slice through the center-middle, as opposed to longways. I find the egg-halves have a more sturdy base when cut this way. Carefully remove the yolks and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon.
Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
In a small mixing bowl, mix egg yolks, 1 tbsp. mayo, 1 tsp. sour cream, 1½ tsp. spicy brown deli mustard and a nice sprinkle of salt and pepper to taste. When your filling is perfect, cover it with cellophane and put it in the refrigerator while you make your horns and wings.
NOTE: The measurements of mayo, sour cream and mustard are purposely on the light side so you can customize your texture until perfect. Your consistency should be similar to hummus so give it a taste, and see which condiment you would like to make it a bit more creamy.

For the Wings & Horns

Slice the sides of a large red pepper so you have 2 big pieces. Use your knife to cut the white webbed part off without cutting too deeply into the pepper, as best as you can. Turn the pepper slice over, and press it gently until it's more flat.
Use a VERY sharp knife (or x-acto knife) to slice upward (to make the top of the wing), then down (to make the side of the wing) then cut little triangles into the bottom of the wing, and connect the bottom slice to the top slice.
Slice tiny little horns out of the remaining pepper. Remove your filling from the fridge, pipe your pretty eggs and carefully place the tiny horns and wings into the top and sides of the filling.

Notes

Use a REALLY sharp knife or x-acto knife to cut your wings and horns.

You'll have a lot more control and your wings and horns will look so much nicer if cut with a perfectly sharp knife.

Don’t fill your eggs until a half hour before you serve them.

The filling tends to dry out and starts looking quite un-appetizing after a half-hour, even if they’re in the fridge. I'll usually make the filling, then store it in a pastry piping bag with a tip, sealed with twisty ties until just before my party.

To keep them from sliding on the plate:

You can either slice a tiny bit off the bottom to make a nice, flat base as the recipe says, but you can also add a tiny bit of filling underneath the egg whites on the plate. This acts as a little “glue” to hold them in place if you really want to make them extra secure.

Nutrition