Crank up the bat signal, I'm officially counting down to Halloween, my favorite holiday besides Thanksgiving. The fall season is my favorite. I look forward to it all year for the opportunity to create Halloween themed and Thanksgiving recipe recipes.
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.
For the filling, besides the luscious roasted garlic, the rest was comprised of traditional deviled egg ingredients, mayonnaise, vinegar and mustard powder and of course, black paste food coloring. You can add whatever flavors you like to the yolk mixture, horseradish, onion powder, chili powder or paprika are a few suggestions.
I realize I'm probably one of few people who has this super fancy black lava finishing salt hanging out in my pantry. Don't grumble, just use freshly ground black pepper to garnish the deviled eggs.
Tip: Save the cutout bats as a garnish for your other Halloween dishes.
Cook time: 1 hour
Yield: 24 piecesIngredients:
- 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
- Small bat shaped cutter (2" wide)
- Black finishing salt
- Preheat the oven to 340 degrees F.
- Cut the top off of the garlic, wrap in aluminum foil and drizzle with the olive oil.
- Place in a small baking dish and roast in the oven for 1 hour.
- Place the eggs in a large saucepan. Cover with cold water and add a tablespoon of white vinegar.
- Bring the eggs to a boil and cook them for 15 minutes.
- Dran and let cool in the sink. When the eggs are cool enough to handle, peel them.
- Cut the eggs in half,. Remove yolks and place in a food processor.
- Squeeze the roasted garlic cloves out of their skins and add to the yolks.
- Add the remaining vinegar, mayonnaise, mustard powder and black food coloring. Process until smooth.
- Season with kosher salt and freshly ground black pepper.
- Set out a serving platter.
- Gently push the bat cutter through each of the egg white halves.
- 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.
- Arrange on the platter.
- Use the black salt or freshly ground black pepper for garnish and serve.
Like this idea?
Here's another Spooky Halloween Deviled Egg recipe: