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Flavorful Halloween Mummy Deviled Eggs Recipe with Spicy Sriracha Yolk

Halloween mummy deviled eggs - featured image
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These Halloween mummy deviled eggs feature a creamy, spicy sriracha yolk filling with a fun mummy design, perfect for festive gatherings and easy to prepare in under 30 minutes.

Ingredients

Scale
  • 12 large eggs (hard-boiled and peeled)
  • 1/3 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper, to taste
  • 2 tablespoons sriracha sauce
  • 1 teaspoon smoked paprika
  • Optional: 1 teaspoon honey
  • Thin strips of egg white (from extra hard-boiled eggs, sliced thinly)
  • Black olives or black sesame seeds (for the eyes)

Instructions

  1. Place 12 large eggs in a single layer in a large pot and cover with water by about an inch (approximately 3 cups or 700 ml). Bring to a rolling boil over medium-high heat, then cover and remove from heat. Let sit for 12 minutes. Drain and transfer eggs to an ice bath immediately to stop cooking and make peeling easier.
  2. Once cooled, gently tap each egg on the counter and peel under running water to remove shells cleanly. Slice each egg in half lengthwise. Carefully scoop out the yolks into a mixing bowl. Set the egg whites aside on a platter for filling.
  3. Mash the yolks with a fork until crumbly. Add 1/3 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon apple cider vinegar, 2 tablespoons sriracha, and 1 teaspoon smoked paprika. Mix well to combine until smooth. Taste and season with salt, pepper, and optional honey to balance heat.
  4. Transfer the yolk filling into a piping bag or a resealable plastic bag with a tiny corner cut off. Pipe the filling evenly into each egg white half, creating a small mound to hold the mummy wraps.
  5. Slice an extra hard-boiled egg white into thin strips about 1/4 inch wide. Lay the strips crisscross over each filled egg half to resemble mummy bandages.
  6. Cut small circles or halves from black olives or use black sesame seeds for the eyes. Place two eyes on each mummy, gently pressing them into the yolk filling so they stick.
  7. Refrigerate the deviled eggs for at least 20 minutes before serving to let flavors meld and the filling firm up. Serve chilled.

Notes

Older eggs peel easier than fresh ones. If filling is too thick to pipe, add a teaspoon of milk or extra mayo to loosen. Let filled eggs chill at least 20 minutes for best flavor and firm filling. Prepare mummy strips ahead and keep moist with a damp paper towel to prevent tearing.

Nutrition

Keywords: Halloween, deviled eggs, spicy, sriracha, appetizer, mummy design, party food, easy recipe

Find it online: https://merrymorsel.com/flavorful-halloween-mummy-deviled-eggs-recipe-with-spicy-sriracha-yolk/