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Devilish Eggs

Hummus is the quick trick to this Halloween take on the classic appetizer — and our creative dyeing technique makes them extra spooky.

Serving Size:


Active Time:

45 min.

Total Time:

1 hr., 30 min.



  • 8 eggs
  • Neon purple and neon green liquid food colorings


  • ½ cup roasted beet or plain hummus
  • ¼ cup mayonnaise
  • 1 Tbs. lemon juice
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ¼ cup prepared horseradish with beets, + additional, squeezed dry
  • Violet, blue and orange concentrated food colorings
  • Small candy eyeballs


  1. Eggs: In pot, combine eggs with enough water to cover. Bring to boil; remove from heat. Cover; let stand 12 min. Drain eggs; cool under running cold water. Gently tap eggs on surface to form cracks all over shell, keeping shell intact. Divide unpeeled eggs between two bowls; cover eggs with cold water. Using food coloring, tint water in one bowl neon purple and the other neon green. Let stand at least 1 hr. Drain eggs; peel. Halve crosswise; cut thin slice from each uncut end so egg halves sit upright.
  2. Filling: Mash yolks with hummus, mayonnaise, juice, salt and pepper. If using beet hummus, stir in ¼ cup horseradish; tint purple with violet and tiny amount of blue food colorings. If using plain hummus, tint mixture orange with food coloring. Transfer filling to plastic food storage bag; snip hole in one corner. Place egg halves on serving platter; pipe in filling. Sprinkle with horseradish; add candy eyeballs.

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