eggstunaonion
Halloween Jack-O'-Lantern Deviled Eggs
Tuna deviled eggs decorated with paprika, nori faces and pumpkin-seed stems to resemble miniature jack-o'-lanterns.
From YouTube · Oct 19, 2012
Tuna deviled eggs decorated with paprika, nori faces and pumpkin-seed stems to resemble miniature jack-o'-lanterns.
15 min
Prep time
15 min
Cook time
30 min
Total time
12 deviled egg halves
Yield
Ingredients
11 ingredients- 6 large eggs
- 2 tablespoons drained canned tuna, 30 g
- 2 tablespoons finely chopped onion, approximately 20 g
- 3 tablespoons mayonnaise, approximately 42 g
- 1 teaspoon granulated sugar, approximately 4 g
- 2 teaspoons vinegar, 10 ml
- 1/8 teaspoon fine salt, or to taste
- 1 pinch ground black pepper
- 1/4 teaspoon paprika, for decorating
- 12 toasted pumpkin seeds
- 1/4 sheet nori, for the faces
Method
15 steps- Place the eggs in a single layer in a saucepan and cover them with cold water by at least 2.5 cm.
- Set the pan over high heat. Stir the eggs gently as the water heats to help centre the yolks.
- When the water reaches a full boil, turn off the heat, cover the pan with a tight-fitting lid and leave the eggs in the hot water for 15 minutes.
- Drain the eggs and immediately transfer them to a bowl of very cold water. Leave them until cool enough to handle.
- Gently crack and peel the eggs.
- Cut each egg in half lengthways. Carefully remove the yolks and place them in a mixing bowl.
- Mash the yolks thoroughly with a fork.
- In a separate bowl, combine the drained tuna, onion, mayonnaise, sugar, vinegar, salt and black pepper.
- Add the mashed yolks and mix until the filling is smooth and evenly combined.
- Transfer the filling to a piping bag or sturdy food-safe bag. Cut a small opening in one corner.
- Pipe the filling evenly into the 12 egg-white halves, creating a rounded pumpkin shape.
- Sprinkle the filling lightly with paprika.
- Using clean kitchen scissors, cut the nori into small eyes, noses and mouths. Attach them carefully to the filling.
- Insert one toasted pumpkin seed upright into the top of each filling to resemble a pumpkin stem.
- Keep refrigerated until ready to serve.
Recipe notes
Helpful tips
- Eggs that are several days old are generally easier to peel than very fresh eggs.
- Drain the tuna thoroughly so the filling does not become watery.
- Pat the egg-white halves dry before piping in the filling.
- Cut and apply the nori shortly before serving because it softens when refrigerated.
Equipment
- Saucepan with a tight-fitting lid
- Bowl for cold water
- Mixing bowls
- Fork
- Piping bag or food-safe bag
- Clean kitchen scissors
Storage
Store covered in the refrigerator and consume within 2 days. Do not leave the deviled eggs at room temperature for more than 2 hours, or more than 1 hour in hot conditions.
Additional tips
- Contains egg, fish and mayonnaise. Keep refrigerated until shortly before serving. Check the mayonnaise ingredients for additional allergens such as mustard.
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