This Halloween-twist on classic deviled eggs gets a fiery blast of flavor from roasted peppers, paprika, cayenne pepper, and hot sauce. It's a simple, guaranteed crowd-pleaser for a party on the most haunted day of the year.


Credit: Sang An

Recipe Summary

Makes 2 dozen


Ingredient Checklist


Instructions Checklist
  • Prepare an ice-water bath; set aside. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.Using a slotted spoon, transfer eggs to ice-water bath.

  • When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.

  • Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.

  • Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.


Reviews (3)

68 Ratings
  • 5 star values: 19
  • 4 star values: 17
  • 3 star values: 16
  • 2 star values: 12
  • 1 star values: 4
Rating: 1 stars
These were a horrible failure. Definitely cut the salt back to 1/4 to 1/2 a tsp because the full teaspoon made these inedible. I also only used half a cup of mayonnaise thinking 1 cup seemed like alot for only a dozen egg yolks, wish I had paid attention to the salt! After getting past being too salty, it tasted like I ate a spoonful of mayo...yuk. You almost couldn't tell there were egg yolks in it! I only used 2 peppers because they were really large and that seemed plenty. Inedible result.
Rating: 5 stars
The devil faces are supper cute, and easy to do! You can do them with any deviled egg recipe, but this recipe is great. I added a tbs of "3 onion dip mix - Epicure" and they turned out fabulous! You can also add fresh jalapenos, but watch your hot sauce.
Rating: Unrated
Very fun on the table for the Halloween party. I found them just a bit too salty, but next time I will taste them with 1/2 teaspoon salt to start with, and then add moe if I need to.