Halloween Deviled Recipes

Deviled Eggs | Deviled Fried Chicken | Deviled Ham Spread | Vampire Punch | Bloody Devil Dogs

Deviled Eggs

Ingredients:

12 large eggs
1/2 cup mayonnaise
2 teaspoons brown or yellow mustard
1/4 cup finely chopped sweet pickles
1/4 cup finely chopped celery

Garnish: finely chopped pimiento-stuffed olives; paprika

Instructions:

  1. Cover eggs with cold water by 1 1/2 inches in a 4 to 5 quart pot and bring to a rolling boil, partially covered with lid.
  2. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pot from heat and let eggs stand in hot water, covered with lid, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking.
  3. Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, pickles, celery, and salt and pepper to taste to yolks and stir with fork until combined well, then spoon into egg whites.
  4. Note:Deviled eggs can be assembled (but not garnished) 2 hours ahead and chilled, covered.

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Deviled Fried Chicken

Deviled is a southern term for a dish that is highly seasoned. To make life easier, have the butcher cut up the chicken, and use a small chicken — around three pounds — so that it will cook through quickly. If you're cutting it yourself, start by going along both sides of the backbone with kitchen shears or a large knife. Once the backbone has been removed, cut the
chicken into eight pieces (two breasts, wings, legs and thighs); include the top third of each breast with the wings for a more generous serving. The chicken needs to marinate for at least a day, so plan accordingly.

2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder with green onion and parsley
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons ground black pepper
1 3- to 3 1/4-pound fryer chicken, backbone removed, chicken cut into 8 pieces, skinned (except wings)
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups (or more) peanut oil (for frying)

Instructions:

  1. In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
  2. Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
  3. Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350°F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet.
  4. Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
  5. Serves 4.

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Deviled Ham Spread

Those who do not want to use ham can substitute smoked chicken or smoked turkey.
It Can be prepared in 45 minutes or less.

Ingredients:

1 and 1/2 cups minced cooked ham (about 6 ounces).
1/4 small habanero chili, or to taste, seeded and minced (wear rubber gloves).
Worcestershire sauce to taste.
2 to 3 tablespoons mayonnaise.

Accompaniment: celery boats and/or toast points

Instructions:

  1. In a bowl stir together ham, chili, Worcestershire sauce, just enough mayonnaise to bind ingredients, and salt and pepper to taste. Chill ham spread, covered, overnight. Serve spread with accompaniments.

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Vampire Punch

Ingredients:

8 cups cranberry juice.
6 cups sparkling apple cider.
6 orange slices.

Instructions:

  1. Put all ingredients in a punch bowl. Add ice cubes just before serving.
  2. Makes 14 cups

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Bloody Devil Dogs

Ingredients:

Hot Dogs.
Hot Dog Rolls.
Ketchup.

Instructions:

  1. Cook hot dogs as you would normally, on the stove or grill.
  2. Take the buns and, with CLEAN scissors or a knife, cut out little triangle on the top part facing out.
  3. When done, the bun will look like a mouth with the upper teeth showing. Place hot dogs inside the bun, then put on ketchup.

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