Black Garlic Skull Deviled Eggs #HalloweenTreatsWeek

Eggs really are incredible as they are able to be transformed into just about anything, including these black garlic skull deviled eggs.

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Skull-shaped foods seem to be the trend this year for Halloween. Everywhere I looked I found (and often purchased) various types of skull baking items and serve ware, including the mini silicone molds which I used to make these skull deviled eggs. Would be great paired with some deviled egg eyeballs for variety.

But making deviled eggs with skulls on top wasn’t enough. I also dyed the eggs black! To be honest, I originally intended for them to just have little black lines of black on the egg white but evidently I cracked them a little too hard, or let them soak a little too long, because they were dyed much more than I intended. However, these skull deviled eggs turned out to be cooler than I has originally planned. As Bob Ross would say, I didn’t make a mistake, I had a happy accident.

To go along with the spooky appearance of the egg white (egg black?) and skull, I added black garlic to the filling. The end result may not be the most classically appealing skull deviled eggs, but ’tis the season! I’ve made muffins that look like mold, bloody cakes, and more so these eggs are hardly the first (or last) gruesome food item to be shared on this blog.

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• BeetleJuice Jell-O Poke Cake from BigBearsWife
• Bloodshot Eyeball Cookies from Semi-Homemade Recipes
• Pumpkin Whoopie Pies from Jolene’s Recipe Journal
• Halloween Candy Corn Pizza from Savory Moments
• Sandworm Stuffed Bread from A Kitchen Hoor’s Adventures
• Mummy Garlic Bread from Cheese Curd In Paradise
• Spiced Skull Cakelets from Karen’s Kitchen Stories
• Mocha Spider Donut Cupcakes from Sweet ReciPEAs
• Halloween Caprese Crostini from Art of Natural Living
• Halloween Blackberry Margarita Mocktail from Jen Around the World
• Halloween Ghost Toast from For the Love of Food
• Pumpkin Vegetable Tray from A Day in the Life on the Farm

BLACK GARLIC SKULL DEVILED EGGS

Print

Yield: 1 dozen Prep Time: 7 Hours 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

EGGS

• 6 eggs
• 20 drops of black food coloring
• 1/2 tsp white vinegar
• 1 cup water

FILLING

• 1/4 cup mayonnaise
• 1/2 Tbsp yellow mustard
• 1/2 tsp white vinegar
• 4 large cloves of black garlic
• 1/2 tsp salt, plus more to taste
• Fresh ground black pepper, to taste

Directions

1. In a pot of salted water, add the eggs. Bring to a boil, cover, remove from heat, and let cook until hard boiled, approximately 12 minutes (I love my egg indicator). Drain and let cool.
2. Once cool, gently tap each egg to crack the shell, just enough for a few cracks around the shell.
3. In a large zip-top bag, mix 20 drops of food coloring* with 1/2 tsp vinegar and 1 cup water. Place eggs into colored water, gently moving around to coat, and allow them to sit in the refrigerator for 4-6 hours or overnight.
4. Remove eggs from the colored water and rinse well. Remove the shell, cut in half lengthwise, and scoop the yolks into the bowl of a small food processor. Place the black egg whites on a tray.
5. Add the mayonnaise, mustard, vinegar, black garlic, and salt to the bowl with the yolks. Blend until smooth. Season to taste with salt and pepper.
6. Transfer filling to a piping bag, and fill cavities of two small silicone skull molds, using a small spatula to press the mixture into the mold and smooth the tops. Place molds in freezer for about 30 minutes or overnight.
7. When ready to assemble, carefully remove skulls from mold. Spoon or pipe remaining filling back into the black egg whites, and top with a frozen skulls. Chill until ready to serve.

Source: Adapted from my Rainbow Guacamole Deviled Eggs, BBQ Deviled Eggs, and Ghoul at Heart.