Halloween Roasted Red Pepper Deviled Eggs

Fork Halloween Roasted Red Pepper Deviled Eggs

Cooking time: 20

Preparation: 25 minutes

Cooking: 20 minutes

Serves: 8


Guests will marvel over these wickedly good Halloween appetizers.


  • 8 large Bird Bros eggs
  • 100g cup drained and chopped jarred roasted red peppers
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ΒΌ teaspoon paprika, plus more for sprinkling
  • Salt and pepper
  • 3 chives, cut into 16 pieces


  1. Bring a large pot of water to a boil over high heat. Gently lower eggs into water, return to a boil and reduce heat to a low simmer. Cook eggs for 11 minutes, drain and place in a large bowl of iced water. Cool completely, at least 10 minutes.

  2. Crack eggs and carefully peel under cool running water. Slice in half lengthwise, scoop out yolks and place them in a food processor with peppers, mayonnaise, mustard and paprika. Cover and refrigerate whites. Process yolk mixture until smooth; taste and season with salt and pepper.

  3. Transfer yolk mixture to a pastry bag fitted with a large round tip or a large ziplock bag. If using a bag, squeeze out air, seal and snip off a corner. Pipe about 1 tbsp. filling into centre of each egg white, to resemble a pumpkin. Set a piece of chive diagonally into filling to resemble a stem. Sprinkle yolks with paprika. Serve immediately or cover and refrigerate for up to a day.

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