Zombie Deviled Eggs

I guarantee you've never had deviled eggs like this before. My Zombie Deviled Eggs have brains & guts made from deviled egg filling, and a skull made of cooked egg whites!

Every Easter, it seems like we’ve all got hard boiled eggs on the brain. After dyeing and decorating them, what else is one to do with them other than the same-old egg salad, deviled eggs, or just straight-up devouring them hard-boiled with a little salt?

While this undead twist on deviled eggs does take a bit more work and prep time, I guarantee that no one has ever enjoyed eggs served up like this before. By pre-separating out the egg whites and yolks and cooking them separately, you can mould and color the egg whites into any shape that your morbid heart and brain desires! It’s the perfect way to resurrect that family-favorite deviled egg recipe back from the dead and give it a horror twist. Plus…NO PEELING EGG SHELLS after cooking!

Zombie Deviled Eggs

  • Course
    • Appetizer

What You Need

Ingredients

  • One dozen large eggs
  • 1/3 Cup plain mayonnaise (or substitute Greek yogurt)
  • ½ Tablespoon dill pickle juice, optional
  • 2 teaspoons yellow mustard
  • 1/2 teaspoon garlic powder
  • sea salt and cracked black pepper, to taste
  • ...or use your favorite deviled egg salad recipe!

Other Supplies

  • (3) Skull-shaped 3D silicone molds (mine had four cavities)
  • Non-stick cooking spray
  • Gel food coloring (pink, green)
  • Syringe or small funnel, for filling molds
  • Pastry bags
  • Pot with steamer insert, or electric pressure cooker
  • Heat-safe dish or container

What To Do

1

In two bowls, separate the egg whites and the egg yolks. Lightly beat the egg whites just until slightly foamy; add a small drop of green gel food coloring and mix until combined. Pour the whole egg yolks into the heat-safe dish or container.

Lightly spray the skull molds with cooking spray. Using the syringe or funnel, fill the molds completely full with the green egg whites. It should take slightly less than one large egg white to fill each skull.

Place the skull molds and the egg yolks into the steamer insert of your pot, or onto the rack of an electric pressure cooker. Add water, and steam until cooked. If using a pot, steam with the lid on for about 15 minutes, until the yolks have set. If using an electric pressure cooker, cook on high pressure for 5 minutes, and allow pressure to naturally release for an additional 5 minutes after cooking. Remove from heat and allow to fully cool before placing in the refrigerator.

Once chilled, remove the egg white skulls from the molds. Place the yolks and the mayonnaise, dill pickle juice (if using), mustard, and spices inside a pastry bag. Mash the ingredients together until completely smooth; add a drop of pink food coloring and continue to mix. Cut the end of the pastry bag off, and pipe the egg yolk mixture to resemble entrails; place an egg white zombie head on top. Add additional pink food coloring to the remainder of the yolk mixture, and pipe brains on top of each zombie head. Keep chilled until ready to serve.

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