Boo-gee Spooky Eggs

I’ve been something of a late bloomer when it comes to Halloween. Growing up, our household was synonymous with

Christmas—my dad, who was featured in the local paper every year for his epic light displays, took on the persona of Chevy Chase from Christmas Vacation. Our home was a must-see, and it’s safe to say I inherited his enthusiasm, just with a different holiday……

It wasn’t until a few years ago, when my family and I spent Halloween at Disneyland, that we truly embraced the magic and whimsy of the season. And since then, well, let's just say we’ve dived into Halloween skull -er- head first. My husband, in particular, has taken up the mantle, collecting “best Halloween decorations” awards like they’re candy (this year’s display includes four fog machines and three projectors. Don’t even get me started on the lights).

That said, one aspect I still struggle with is the food. Almost everything tends to lean into the world of desserts, and when it comes to savory dishes, they’re often just dyed a ghastly green or splattered with ketchup in a gory attempt at festiveness. While I can appreciate the creativity behind it, I rarely find Halloween foods that hit the trifecta: cute, clever, and elegant. Naturally, I decided to change that.

Enter my Boo-jee (a play on the word Boujee which basically means fancy shmancy) Spooky Eggs—otherwise known as Red Wine Deviled Eggs with Miso and Black Garlic. They’re the sophisticated nod Halloween deserves.

To start, we’ll master the perfect hard-boiled egg,