Annika Eats

Annika Eats

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Deviled Eggs

A classic recipe turned into a halloween friendly snack idea. These deviled eggs are not only spooky to look at but extremely easy to make and delicious to eat. 

Deviled eggs is a recipe that is ancient in its origin. It comes from Rome in the 18th century. Where eggs were boiled, the yolk was scooped out and seasoned with traditional spices and sauces to make it even more rich and delicious fir for royalty. The term devil originates from two aspects of the recipe, 1. The heat at which the eggs are cooked is boiling temperature that is scalding hot. 2. The yolk is seasoned with hot sauces and spices. 

However as the term devil doesn’t fit well into societies norms the recipe is also known as stuffed eggs, salad eggs or dressed eggs. I stick to the original name and say deviled eggs as this recipe includes hot sauce in the yolk mixture. 

What ingredients do you need to make these Deviled Eggs?

We need eggs to make these deviled eggs, obviously. They need to be hard boiled. This can be done ahead of time. I use beetroot juice to stain the eggs once boiled, I also like the flavor of the beetroot that permeates through the egg. To make the yolk filling we need cream cheese, caramelized onions, pepper, hot sauce (sriracha), goats cheese and salt. A lot of recipes call for butter, mayonnaise and many more ingredients such as chives, parsley and paprika etc. I have kept this combination simple. 

What equipment do you need to make these Deviled Eggs?

To boil the eggs you need a sauce pot. I use a glass container to stain the eggs in the beetroot juice once boiled. To make the filling, we need a mixing bowl and a spoon. Caramelized onions happen over a sauté pan and we need a rubber spatula. 

How to make these Deviled Eggs?

We start by boiling our eggs for 10 mins into boiling water. Remove from the heat and crack the shell over the counter. Place the eggs into beetroot juice with the shell. This will stain the eggs. You can do this step ahead of time, let the eggs cool in the juice for at least an hour. You can let them sit overnight. The longer you leave them in the juice the darker the stain. Let us caramelized the onions until then, we start by slicing out onions, add a little butter into the sauté pan and fry the onions with a pinch of salt on medium heat stirring every now and then until it has a deep dark brown color. This will take 10-12 mins. 

Remove the shells and cut each egg into half (length wise), scoop out the yolks in a bowl and place the whites on a plate. In a mixing bowl add the goats cheese, cream cheese, caramelized onions, salt, pepper, hot sauce and stir until combined. Spoon the mixture back into the egg white cavity and dollop each egg with two dots of hot sauce to create eyes. Serve warm or cold. 

Storing these Deviled Eggs?

Once the eggs have been prepared it will last in the fridge for 2-3 days. I like to boil the eggs ahead of time, place in the beetroot juice for a day and then prepare as needed before serving. I wouldn’t recommend freezing them as they will never thaw completely making the texture weird once eaten. 

Looking for more halloween inspired recipes?

Check out the Black Forest brownies, Jack O’lantern cookies, Devils food cake. While here are some drink recipes, Wake the dead shot, Bloody mary, Poison apple martini, and Smoky green goblin. Now that we have covered how to make these Deviled Eggs, you can have a look at the recipe video on my socials but let’s get to it. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

Deviled Eggs

A classic recipe turned into a halloween friendly snack idea. These deviled eggs are not only spooky to look at but extremely easy to make and delicious to eat.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Cooling Time 1 hr
Course Appetizer, Breakfast, Brunch, Finger food, High Tea, Side Dish, Snack, Starter
Cuisine French, Italian, Roman
Servings 3 people

Equipment

  • Sauce pot
  • Glass jar
  • Sauté pan
  • Spoon
  • Mixing bowl

Ingredients
  

  • 4 Eggs hard boiled
  • 1 medium Onion sliced
  • 1 tsp Butter
  • 1 tbsp Goats cheese
  • 3 tbsp Cream cheese
  • Pinch of salt
  • 2 tsp Hot sauce
  • 1/2 tsp Black pepper crushed

Garnish-

  • Hot sauce

Instructions
 

  • We start by boiling our eggs for 10 mins into boiling water. Remove from the heat and crack the shell over the counter. Place the eggs into beetroot juice with the shell. This will stain the eggs. You can do this step ahead of time as the longer you leave them in the juice the darker the stain.
  • Let us caramelized the onions until then, we start by slicing out onions, add butter into the sauté pan and fry the onions with a pinch of salt on medium heat stirring every now and then until it has a deep dark brown color. This will take 10-12 mins.
  • Remove the shells fro the eggs and cut each egg into half (length wise), scoop out the yolks in a bowl and place the whites on a plate.
  • In a mixing bowl add the goats cheese, cream cheese, caramelized onions, salt, pepper, hot sauce and stir until combined. Spoon the mixture back into the egg white cavity and dollop each egg with two dots of hot sauce to create eyes. Serve warm or cold.

Notes

  • I like to cook the eggs for 10 mins. This ensures the yolks are still soft and jammy creating a rich and velvet like filling once mixed with the other ingredients
  • I juice a lot at home hence beetroot juice is homemade here, you could use beetroot powder to make the juice as well.

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