Halloween Deviled Eggs
These Halloween Deviled Eggs are a spooky treat. The “trick” is that this Halloween party snack is also super easy and fast to put together!
You might not know this, but I’m kind of internet famous for my Halloween food ideas and Halloween charcuterie board. Mind you, “internet famous” is not at all the same as regular famous, and that’s fine with me.
But if you do a search for “Halloween snacks” or “Halloween food,” it’s very likely that one of my posts will turn up near the top.
I’m proud of that, because I put a lot of work into that platter of Halloween snacks (and also my Halloween bark and Halloween cake pops)! My favorite item on that board was probably the cute little pumpkin deviled eggs.
Today, I’m back with those again, along with three more Halloween deviled egg recipes.
How to make deviled eggs for Halloween:
Start with your favorite deviled egg recipe or use the classic one in the recipe box below. You’ll make the filling exactly like a normal deviled egg, but you’ll just be adding food coloring at the end.
Just like for Halloween dirt cups, I like to use GEL food coloring, as the color is more intense, and it doesn’t add as much wetness to the filling. Besides, the gel is practically the only kind of food coloring I see at the store these days, anyway. Does regular food coloring even exist still?
From there, it’s a matter of topping your eggs with a few simple toppings to make them spooky. Sorry, shrimp deviled eggs, we need something creepier than shrimp for Halloween!
Halloween deviled eggs with spiders? Or eyeball deviled eggs for Halloween? Or both?
You’ll need olives for several of these decorated eggs. Sliced green olives stuffed with pimentos make great eyeball deviled eggs (and are spooky in Halloween salad, as well).
Carefully using a paring knife, it’s easy to cut whole, pitted black olives into the shape of spiders.
Use curly parsley or a small piece of chive to create a “stem” for your pumpkin deviled eggs.
And the neon green filling topped with black sesame seeds? Well, I don’t really know what those are. Generally spooky? Insect eggs? Bugs? I don’t know! They’re just for fun.
A trick for perfect hard boiled eggs:
A little shout out to the Cuisinart egg cooker (not sponsored, but affiliate link).
I actually didn’t know egg cookers even existed until I took a food styling class a few years back, and the instructor recommended this cooker for perfect, easy-to-peel boiled eggs for photos like my Easter salad.
I’m not much of a kitchen gadget person, but this appliance spoke to me, because I have NEVER had good luck with hard boiled eggs done the old fashioned way on the stove. I guess it’s just not one of my talents.
This little cooker doesn’t take up much space in my kitchen (I store it in a deep drawer with other small appliances when not in use), and it’s worth it’s weight in gold.
It makes perfect hard boiled and soft boiled eggs EVERY. SINGLE. TIME. I cannot recommend it enough!
How long can you safely keep deviled eggs?
Just like my Halloween jello shots, once the deviled eggs are prepared, they can be kept in the refrigerator up to three days. MAKE SURE you cover them tightly with plastic wrap.
I recently made the mistake of not covering my eggs, and let’s just say, they got very dried out, and it was a trick, not a treat.
While they CAN be refrigerated up to three days, I really think it’s best to eat these deviled eggs soon after they’re prepared. Especially because the food coloring can weep into the white of the egg.
I suggest eating them the same day they’re made, or refrigerating them for just one night, for best flavor and appearance.
More spooky and sweet Halloween food ideas:
It’s hard to decide between Halloween candy and these sweet treats, but maybe you can enjoy a little bit of both.
Halloween Deviled Eggs
These Halloween Deviled Eggs are a spooky treat. The "trick" is that this Halloween party snack is also super easy and fast to put together!
For the Deviled Eggs:
- 6 hard boiled eggs, peeled, halved, whites and yolks separated
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- Pinch of kosher salt
- Purple food coloring + sliced pimento-stuffed green olives
- Orange food coloring + curly parsley
- Green food coloring + black sesame seeds
- Pitted whole black olives
- Place egg yolks in small bowl and use fork to crush until no large chunks remain. Add mayonnaise, mustard and salt; stir with fork until well combined.
- For Eyeball Deviled Eggs: Stir purple food coloring into egg yolk mixture a few drops at a time or until desired color is achieved. Fill egg whites with yolk mixture. Top each egg with olive slice.
- For Pumpkin Deviled Eggs: Stir orange food coloring into egg yolk mixture a few drops at a time or until desired color is achieved. Fill egg whites with yolk mixture. Use a toothpick to make lines in the yolk mixture to resemble a pumpkin. Garnish with a small piece of parsley to make the pumpkin "stem."
- For Spooky Green Deviled Eggs: Stir green food coloring into egg yolk mixture a few drops at a time or until desired color is achieved. Fill egg whites with yolk mixture. Sprinkle eggs with sesame seeds.
- For Spider Deviled Eggs: Fill egg whites with yolk mixture. Use sharp knife to cut olives into "spider" parts, and arrange spiders on top of eggs.
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Nutrition Information:Yield: 6 Serving Size: 2 deviled eggs
Amount Per Serving: Calories: 134Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 220mgSodium: 152mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 7g
Lori, I finally learned how to do perfect hard-boiled eggs on the stove top in the last 6 months or so – from the insert in my carton of pasture-raised eggs. Their instructions (in case something happens to your egg cooker) are to start them in cold water, bring to a boil, boil for 10 minutes, and them cool them in ice water. I usually rinse them a couple of times with tap water to cool them down some, before refilling the pot and adding a bunch of ice. This method has made perfect, easy-peel eggs every time, except for once when I did not keep the boil going well enough. I am not at all into Halloween, but I do like your spider deviled eggs.
Thanks for the tip, Susan! I have heard that starting them in cold water is the key. If I’m ever caught somewhere without my cooker, I will be giving this a try! haha.