Jack-o’-Lantern Devilled Eggs Recipe

Jack-o’-Lantern Devilled Eggs

“Supper went well. Rich iced cakes, savouries, prawns, cheese and nut confections. The eleven-pluses stuffed themselves.” from Hallowe’en Party, 1969

Halloween—the eve, or night, before the feast day of All Saints, or “Hallows”—has deep roots in the British Isles. It emerged more than 2,000 years ago from Samhain, a Celtic harvest festival halfway between the autumn equinox and winter solstice in which Gaels donned animal pelts, built bonfires, made sacrifices, and told one another’s fortunes. The Romans conquered Britannia, as they called it, by A.D. 43, which paved the way for Christianity to reach the province. By the 800s, churches here were venerating Christian martyrs on November 1. The Protestant Reformation swept away many of the old celebrations, but the descendants of the Gaels, particularly in Ireland, brought the tradition to America, where it grew in popularity before igniting once more in 20th-century England with decorations and games inspired by the original festival. Rowena Drake’s party features carved pumpkins, costume competitions, fortune-telling, bobbing for apples, and murder. After the games and some awkward dancing, the teens enjoy a spread of holiday-themed treats. Since the 1940s, devilling has evolved, with more mustard replacing the cayenne pepper and mayonnaise for the butter. This dish offers a welcome savoury option for any Halloween gathering.

Yields 18

Ingredients 

  • 9 large eggs
  • ⅓ cup (75 grams) mayonnaise
  • 1 teaspoon dry mustard
  • ½ teaspoon Worcestershire sauce
  • Salt and pepper
  • 1 teaspoon orange food colouring
  • ½ teaspoon black food colouring
  • 1 medium green onion
  • Pumpkin leaves or fall leaves for garnish (optional)

Instructions

  1. In a large pot, cover the eggs with water by 1 inch (2.5 centimetres).

  2. Place the pot over medium-high heat and bring to a boil.

  3. Leave the eggs in a rolling boil for 10 minutes.

  4. Carefully remove the eggs from the pot and place in a large bowl containing 4 cups (1 litre) cold water and ice. Let the eggs sit for 20 minutes.
  5. Peel the eggs and cut them in half lengthwise. Separate the yolks from the whites. Rinse the whites and set aside.
  6. Mash the yolks and add 3 tablespoons mayonnaise, the dry mustard, Worcestershire sauce, and salt and pepper to taste. Mix with orange food colouring and blend until smooth.
  7. Fill each egg white with the yolk mixture by spoon, pastry piping bag, or plastic freezer bag with a corner snipped off.
  8. Mix the remaining tablespoon of mayonnaise with the black food colouring and decorate each egg with a jack-o’-lantern face.
  9. Cut the green onion into small pieces and place at the top of each egg half as a pumpkin stem.

  10. Transfer the jack-o’-lantern eggs to a platter decorated with pumpkin leaves or fall leaves.