Deviled eggs, Halloween-style!
- 1 dozen large organic eggs
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 2 tablespoons grated onion
- 1 clove garlic, pasted or grated
- 2 tablespoons pickle relish
- About 1 teaspoon Worcestershire sauce
- 1 tablespoon mustard, yellow or Dijon
- 2 teaspoons-1 tablespoon hot sauce
- Salt and pepper
- 3-4 tablespoons mayonnaise
- 2 scallions, cut into 1/2-inch pieces
- Place the eggs in a pot, cover with water and bring to a full boil. Turn off the heat, cover the pot and let stand for 10 minutes.
- While the eggs are boiling, make your spice mixture: In a small bowl, combine the paprika, smoked paprika and cayenne. Set aside.
- When the eggs are cooked, drain and then crack the eggs by shaking the pot and running them under cold water until cool enough to handle.
- Peel the eggs and halve them lengthwise or trim the tops and remove the yolks to present the eggs upright. You should have 12 upright eggs, or 24 halved eggs.
- To the hard-boiled egg yolks, add the grated onion, grating directly over the bowl to catch the onion juice, the garlic, relish, Worcestershire sauce, mustard, hot sauce, salt, pepper and 1 teaspoon of the spice mix. Add the mayo a few tablespoons to start – mash to very smooth, adding a bit more if too dry.
- Cut a corner off a resealable plastic bag and fill with the deviled filling. Pipe the filling into the egg whites.
- With a paring knife, make three or four vertical scores to create the illusion of a pumpkin. Dust each egg with some of the spice mixture and then garnish with the green of a scallion to look create the illusion of a pumpkin vine.