Cook Culinary & Craft Studio

Day of the dead eggs

Debbie Hannibal
Recipe by
Comments Off on Day of the dead eggs
30 minutes
Prep: 15 minutes | Cook: 15 minutes | Servings: 12


Deviled eggs-also known as stuffed eggs- were the snack du jour in my youth and my sister’s obsession with them was re-ignited at a recent family funeral, when, much to her delight, they appeared on the snack table.

This vintage delight was often served pink-thanks to the customary 70’s “mayo n’ tomato” sauce combination or with a simple sprinkle of paprika but once in while a clever hostess impressed with a scoop of caviar.Modern twists on the deviled egg include topping it with a small rasher of maple bacon or a swirl of smoked salmon and a sprinkling of chives.

I figured that because my sister rediscovered these at a funeral, they should have a Mexican day-of-the-dead tribute and be dressed in… black. Well, with black garlic at least.  Long live the Deviled egg.

Day of the dead eggs


  • 12 extra- large free-range eggs
  • About 3/4 cup (or more) mayonnaise (use a thick one like the Woolworth’s salad cream made with free range eggs)
  • ½ bulb of Black garlic (Woolworths)
  • Maldon salt and chipotle chilli spice or seasoning to taste.



  1. Place the eggs in a large pot, top with boiling water and boil for 10 minutes on high gas
  2. Cool under running water, peel and then slice in half with a sharp knife or single wire egg cutter
  3. Remove the yolks and blend with the mayonnaise, black garlic, chipotle and salt.
  4. Pipe into the egg white halves and refrigerate