Crank up the bat signal, I’m officially counting down to Halloween. October 31st brings my favorite holiday besides Thanksgiving. Every year I fall in love all over again with the fall season. Looking forward to the weather, the colors and most of all, for the opportunity to create fun Halloween themed and delicious Thanksgiving recipes. These Halloween Bat Deviled Eggs are no exception.
You get the play on vampires and garlic within this recipe, right? Sorry to beat you over the head with the obvi. I’m just so smug over my cleverness. These deviled eggs are the perfect combination of cute and creepy.
For the filling for these Halloween Bat Deviled Eggs, luscious roasted garlic joins traditional deviled egg ingredients of mayonnaise, vinegar, and mustard powder. Add some black paste food coloring and you’re done. If you are squeamish about the food coloring, leave it out.
Alternately, you can add whatever flavors you like to the yolk mixture. Horseradish, onion powder, chili powder or paprika are a few suggestions.
Tip:
Save the cutout bats as a garnish for your other Halloween dishes. These would look extra cute poised on top of dips.
Halloween Bat Deviled Eggs
Ingredients
- 1 large head of garlic
- 2 tablespoons olive oil
- 1 dozen Jumbo Eggs
- 1 tablespoon plus 3 teaspoons white vinegar divided
- 3/4 cup mayonnaise
- 3 teaspoons mustard powder
- Black food coloring
- Kosher salt and freshly ground black pepper to taste
Additional:
- Small bat shaped cutter 2" wide
- Black finishing salt
Instructions
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Preheat the oven to 340 degrees F.
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Cut the top off of the garlic, wrap in aluminum foil and drizzle with the olive oil.
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Place in a small baking dish and roast in the oven for 1 hour.
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Place the eggs in a large saucepan. Cover with cold water and add a tablespoon of white vinegar.
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Bring the eggs to a boil and cook them for 15 minutes.
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Dran and let cool in the sink. When the eggs are cool enough to handle, peel them.
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Cut the eggs in half. Remove yolks and place in a food processor.
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Squeeze the roasted garlic cloves out of their skins and add to the yolks.
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Add the remaining vinegar, mayonnaise, mustard powder, and black food coloring. Process until smooth.
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Season with kosher salt and freshly ground black pepper.
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Set out a serving platter.
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Gently push the bat cutter through each of the egg white halves.
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working with one at a time, flip the half over in your hand and used a small spatula to fill the egg white half with the yolk mixture.
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Arrange on the platter.
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Use the black salt or freshly ground black pepper for garnish and serve.
Like these Batty Roasted Garlic Deviled Eggs? Here’s another Spooky Halloween Deviled Egg recipe:
