Ghostly recipes continue for our Haunted theme with these Laid to Rest deviled eggs. One of my favorite party appetizers are deviled eggs, so I just had to make some for Halloween. I added some spooky elegance to mine and molded the egg filling into festive skulls and added beautiful edible garnishes to make them extra special. My filling was inspired by onion dip and has sautéed onions and garlic, and gruyere cheese to lend a savory bite, but any deviled egg recipe will work. To play with the onion flavors for these, I plated them in a graveyard on a bed of edible soil made with crispy fried onions(the ones on green bean casserole), black sesame seeds, poppy seeds and garlic powder. It’s reminiscent of everything bagel seasoning but with more onion flavor, plus it’s nutty and so delicious. I added some dill because I loved the feather look of it in the photos, but fresh sprigs of thyme or chives would complement the onion filling perfectly. Enjoy!
Laid to Rest Deviled Eggs
Equipment
Ingredients
- 10 large eggs, hard boiled
- 1 small yellow onion, minced
- 1 tbsp. vegetable oil
- 2 cloves garlic, minced
- 2 oz. cream cheese, room temperature
- ¼ cup sour cream
- ¼ cup gruyere cheese, finely grated
- ½ tsp. kosher salt
- ½ tsp. dry mustard powder
- ¼ tsp. white pepper
- edible flowers (garnish)
- fresh thyme, chives, or dill (garnish)
Edible Soil for Plating
- 1 cup crispy fried onions
- 2 tbsp. black sesame seeds
- 1 tbsp. poppy seeds
- ½ tsp. garlic powder
Instructions
Edible Soil
- Add onions to a mini prep food processor and pulse until course crumbs are formed. Add sesame seeds, poppy seeds, and garlic powder and pulse to incorporate. Set aside.
Deviled Egg filling
- Add onions and oil to a small skillet and sauté until soft and beginning to brown, ~4 minutes. Turn off heat and add grated garlic, stir to incorporate, letting the residual heat cook the garlic.
- Into a food processor, add egg yolks, cream cheese, sour cream, onion mixture and blend until smooth. Add cheese, salt, pepper, and mustard and blend to incorporate. If mixture is too dry, add a little more sour cream. The mixture should have the consistency of hummus. Taste and adjust seasonings as needed.
- Transfer mixture into a piping bag and pipe mixture into two skull molds, use a spatula to work the mixture into the mold and smooth over the mold. Place molds in freezer for about 15 minutes. Remove from freezer and use the spatula to press down on the chilled mixture to ensure the mold leaves a good skull impression and place back into the freezer for another 20 minutes before plating your deviled eggs.
- Place edible soil onto your serving plater and place the egg whites on it. Pipe a small amount of filling into each egg white and top with a frozen skull mixture. Garnish with dill and edible flowers and serve. Feel free to add tombstones like I did to add that extra spooky touch.
Notes
I got these mini chalkboard tombstones from Michael's many years ago, but you can look online for something similar.
I used stickers to mask RIP and then sprayed them with gray paint, then removed the stickers and aged it and added cracks with a little black stencil paint. 
These are brilliant—can’t wait to make them for my next Halloween party!
Thank you so much Jackie!
🖤Lori
Love this idea! Just curious. How long before serving should you take the skulls out of the freezer before serving so you don’t have frozen filling? Thanks!
I would only freeze the yolk mixture until they are set and then remove them from the molds so you can assemble your deviled eggs and then you can refrigerate until serving (I refrigerated my assembled deviled eggs for two days) Hope that helps.
Lori🖤
Awesome 🙂
Thank you so much Michelle. Glad you like them! ☺
🖤Lori