Dinner Recipes
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:
8
Active Time:
45 min.
Total Time:
1 hr., 30 min.
Ingredients
Eggs
- 8 eggs
- Neon purple and neon green liquid food colorings
Filling
- 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
Instructions
- 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.
- 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.