Halloween Deviled Eggs Recipe
These Halloween Deviled Eggs are an eye-catching trick. The treat is that this spooky snack also TASTES GOOD and comes together fast.
Spooky Deviled Eggs will be a hit at your Halloween party!
If you’re looking for a Halloween deviled eggs recipe to serve at a party or just round out your family’s dinner before trick-or-treating, you’ve come to the right place!
Whether you want to make just one variety, or four, I’ve got you covered. I’ll walk you through step-by-step how to make deviled eggs decorated like pumpkins, eyeballs, spiders and . . . some spooky green thing.
Why you will love this Halloween Deviled Eggs recipe
- Only a few ingredients. Just add three pantry items to the egg yolks to make the filling, and then buy a few simple things for decorating.
- Spooky deviled eggs that actually TASTE GOOD. Nothing fancy, but just a great creamy deviled egg filling with a little kick of Dijon in it.
- They come together really fast. The spiders involve some knifework, but the other varieties require little to no effort to achieve a creepy and cute look that everybody will want to snap a photo of.
Ingredients for Deviled Eggs (Halloween recipe)
- hard boiled eggs – the star of the show. See the section called “Deviled Eggs for Halloween Tips for Success” below to find out how I make perfect hard boiled eggs every single time.
- mayonnaise – the creamy, rich element that binds the yolk mixture together.
- Dijon mustard – this adds a tangy and slightly spicy flavor to the filling without being overwhelming.
- salt – seasons the filling.
- food coloring – you’ll need a variety of colors of gel food coloring to decorate the eggs.
- olives – both pimento-stuffed green olives and pitted whole black olives come into play for decorating.
- parsley – we’ll use bits of curly parsley for the “stem” for the pumpkin deviled eggs.
- black sesame seeds – these are sprinkled on top of the green spooky deviled eggs to mimic the appearance of bug eggs.
How do you make Deviled Eggs for Halloween?
Start with your favorite deviled egg filling 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.
From there, it’s a matter of topping your eggs with a few simple toppings to make them spooky. I’ll walk you through each variety below.
How to make Pumpkin Deviled Eggs
- Stir orange food coloring into the egg yolk mixture.
- Fill the egg whites with the orange yolk mixture.
- Use a toothpick to make lines in the yolk mixture that resemble the creases on a pumpkin.
- Use a small piece of parsley to make the pumpkin “stem.”
How to make Eyeball Deviled Eggs
- Stir purple food coloring into the egg yolk mixture.
- Fill the egg whites with the purple yolk mixture.
- Slice pimento-stuffed green olives crosswise into pieces resembling eyeballs.
- Top each egg with a slice of olive.
How to make Spider Deviled Eggs
- Fill egg whites with egg yolk mixture (you don’t need to add food coloring for this variety).
- Use a sharp knife to cut black olives into “spider” parts by cutting olives in half crosswise or lengthwise and using one or both halves to make the spider bodies.
- Cut remaining olives in half lengthwise and then thinly slice olive halves crosswise to make the legs.
- Arrange spiders on top of eggs.
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How to make Green Spooky Deviled Eggs
- Stir green food coloring in the egg yolk mixture.
- Fill the egg whites with the green yolk mixture.
- Sprinkle eggs with black sesame seeds.
Deviled Egg Home Chef Tips
- Gel food coloring works best for these Halloween eggs, as the color is more intense, and it doesn’t add as much wetness to the filling.
- Experiment with different colors and designs to make this Halloween deviled eggs recipe uniquely yours!
More ways to serve Halloween Deviled Eggs
You can make all four varieties of these Halloween deviled eggs and serve them on a large Halloween-themed tray or spooky plate.
Or, you can make one variety and include it as part of a larger Halloween Food Ideas platter.
Deviled Eggs for Halloween Tips for Success
A little shout out to the Cuisinart egg cooker (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.
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.
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 to store Halloween Eggs
To store any leftover Halloween eggs, be sure to cover them tightly with plastic wrap. Leaving deviled eggs exposed to air dries them out and makes them inedible very quickly.
How long do deviled eggs last?
Once the deviled eggs are prepared, they can be kept in the refrigerator up to three days.
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 these Halloween deviled eggs the same day they’re made, or refrigerating them for just one night, for best flavor and appearance.
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Halloween Deviled Eggs
Ingredients
For the Deviled Eggs:
- 12 hard boiled eggs peeled, halved, whites and yolks separated
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
For Decoration:
- Purple food coloring + sliced pimento-stuffed green olives
- Orange food coloring + curly parsley
- Green food coloring + black sesame seeds
- Pitted whole black olives
Instructions
- 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.
- Decide how many different varieties of Halloween deviled eggs you want to make. If you want to make all 4 varieties, divide the yolk filling into 4 separate small bowls and set aside 6 whites for each variety. You can also choose to do just 1 or 2 varieties – just divide the yolks and whites accordingly.
For Eyeball Deviled Eggs:
- Stir purple food coloring into egg yolk mixture a few drops at a time until desired color is achieved.
- Fill egg whites with purple yolk mixture.
- Slice pimento-stuffed green olives crosswise into pieces resembling eyeballs.
- Top each egg with a slice of olive.
For Pumpkin Deviled Eggs:
- Stir orange food coloring into egg yolk mixture a few drops at a time until desired color is achieved.
- Fill egg whites with orange yolk mixture.
- Use a toothpick to make lines in the yolk mixture that resemble the creases on 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 until desired color is achieved.
- Fill egg whites with green yolk mixture.
- Sprinkle eggs with black sesame seeds.
For Spider Deviled Eggs:
- Fill egg whites with egg yolk mixture (you don’t need to add food coloring for this variety).
- Use a sharp knife to cut black olives into “spider” parts by cutting olives in half crosswise or lengthwise and using one or both halves to make the spider bodies.
- Cut remaining olives in half lengthwise and then thinly slice olive halves crosswise to make the legs.
- Arrange spiders on top of eggs.
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.