12 Hard-boiled eggs, peeled 1/4 cup Mayonnaise 1 teaspoon Dill pickle juice 1 teaspoon Coleman’s Dry Mustard ¼ teaspoon Salt Paprika for garnish 1 Red Bell Pepper

BOILING THE EGGS. Place your large eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to a gentle simmer. Boil eggs for about 10-12 minutes, then transfer them to a large bowl of ice water to cool quickly. If you have an air fryer, we highly recommend giving Air Fryer Hard Boiled Eggs a try!

PREPARING THE EGGS. Cut off the narrow end of the hard-boiled eggs about ⅓ of the way down from the top. Flatten the bottom of the eggs by cutting a very thin layer of egg white off of the rounded bottom making a flat spot. Remove the eggs yolks with a small spoon, placing them in a bowl. Set the eggs aside.

MAKING THE DEVILED FILLING. Add mayonnaise, pickle juice, dry mustard, and salt to the egg yolks and stir until smooth and well combined. If you want extra smooth, creamy eggs you can use an immersion blender. Place the yolk mixture in a pastry bag and pipe the filling into each egg.

ADDING THE HALLOWEEN TWIST. To make these little deviles start by cutting the bell pepper into 1 inch wide slices. Then cut 24 curved pieces from them to make horns. Gently press the flat end of two horns into the egg yolk of each egg.