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Turn any fall supper into a spook-fest with these Halloween Deviled Eggs. They’re a creative twist on the traditional deviled egg recipe and are so fun and easy to make!
Featured with this recipe
You’re going to love these adorable Halloween Deviled Eggs. The spooky and eye-catching appetizers are so fun to make and will dress up any October dinner table or party snack buffet. If you’re looking for some easy Halloween appetizers, follow our simple instructions to create cute little mummies, pumpkins and spiders that look darling and taste good, too!
Ingredients in Halloween Deviled Eggs
These creepy Halloween treats are the perfect snack to serve for Halloween parties and gatherings. And the recipe is so simple! Here’s what you need:
- 6 hard boiled eggs – Use large eggs to make these easy Perfect Hard Boiled Eggs Recipe.
- Mayonnaise – two tablespoons, or a little more if you like them extra creamy. We like the Best Foods brand.
- Mustard – one and a half teaspoons yellow mustard. You can use Dijon mustard or brown spicy mustard too, if you like.
- Sugar – just a little bit, like an eighth of a teaspoon to balance out the tanginess of the mustard.
- White vinegar – half a teaspoon will give the deviled eggs delicious flavor.
- Salt and pepper – to taste
How to Get Perfect Hard Boiled Eggs
Take all the guess work out of making hard boiled eggs with our easy recipe, or by following these simple steps:
- Start by adding your eggs in a single layer to the bottom of a large pot or saucepan. Make sure they have space around them and they aren’t stacked on each other.
- Then, add enough cold water to the pot to cover the eggs with one to two inches of water.
- Add a teaspoon salt and baking soda to the pot and then bring the eggs to a boil on the stove over high heat.
- As soon as the hot water starts boiling, reduce the heat to medium and boil for one minute.
- After one minute, cover the pot with a lid and remove from the heat.
- Then, let the eggs sit, covered, for ten minutes.
- While the eggs are sitting, prepare a large bowl of ice water.
- When the ten minutes are up, drain some of the water out of the pot, and then use a slotted spoon to transfer the eggs into the ice bath. If you are using the eggs immediately, lightly crack the eggs before adding to the water.
- Let the eggs sit in the ice bath until they are cool to the touch. If you are not using them right away, place eggs in the fridge until ready to use.
Step by Step Instructions
Once you have your hard boiled eggs ready, here’s how to make the base of your Halloween deviled eggs:
- First, peel the eggs and cut them in half lengthwise using a very sharp knife.
- Next, Remove the yolks and place them in a bowl.
- Make the filling by using a fork to mash the egg yolks and add the mayo, mustard, vinegar, sugar, salt and pepper. Mix everything together until you have a smooth, creamy filling.
- Then, use a piping bag to pipe some of the yolk filling back into the egg white halves.
- That’s it! Now you’re ready to decorate and create spooky characters!
Decorate Three Different Ways
Watch our step by step video below to see how we turned ordinary deviled eggs into three adorable edible decorations for the spooky season! Here’s what you’ll need to do to make this great spooky treat:
For Spooky Spiders
To create spooky looking (yet tasty) spiders, cut large to medium black olives lengthwise. Use one of the olive halves as the body in the center of the deviled egg. Then take another black olive and slice it lengthwise into thin strips, which will serve as the spider’s legs. Gently press each olive slice or “leg” into the sides of the spider bodies. Depending on the size of your olives, you may need six to eight olive strips per spider.
For Mummies
To make mummies’ bandages, use a small piping bag or plastic sandwich bag with a small corner cut off to make thin lines of filling horizontally across each deviled egg half. Leave a small gap near the top of the egg for the mummy’s face, then add two capers for the eyes. If you don’t want capers, you can use tiny bits of red bell pepper, or even a dot of ketchup for the eyes. You can also dye mayo red using gel food coloring for bloodshot eyes.
For Pumpkins
For the cutest little deviled egg pumpkins, add a couple of drops of orange food coloring to the egg mixture. Then pipe the orange filling into each egg white half. Then add fresh chives to the top of each pumpkin as the stem. You can also use green food color to pipe on tiny stems, or make jack-o-lantern faces if you like.
Frequently Asked Questions
Arrange your decorated Halloween deviled eggs on a platter or plate, the cover and keep in the refrigerator until you’re ready to serve them. Deviled eggs are best served cold.
Yes. Make them ahead of time by making the eggs, making the filling, and storing the eggs and filling separately for up to four days in the fridge. Fill the eggs with mixture and decorate right before serving.
You don’t have to add vinegar, but it gives the eggs a delicious tangy flavor and enhances the flavor of the mustard. You can add extra flavor by replacing the vinegar with lemon juice, or a dash of garlic powder.
Read More: 25+ Halloween Dinner Ideas
More Fun Halloween Recipes
Turn any October meal into a Halloween party with these super cute (but easy to make) Halloween recipes:
How to Make Halloween Deviled Eggs
Halloween Deviled Eggs
Video
Ingredients
- 6 hard boiled eggs click the link for our Perfect Hard Boiled Eggs Recipe
- 2 tablespoons mayonnaise We like the Best Foods brand
- 1 1/2 teaspoons mustard
- 1/8 teaspoon sugar
- 1/2 teaspoon white vinegar
- salt and pepper to taste
For Mummy Deviled Eggs
- capers (for the eyes)
For Pumpkin Deviled Eggs
- red and yellow food coloring or orange food coloring
- chives (for the stem)
Spider Deviled Eggs
- large black olives
Instructions
- Peel the hard boiled eggs and cut them in half length-wise. Scoop out the yolks and place them in a separate bowl.
- Mix the yolks with mayonnaise, mustard, sugar, vinegar, and salt and pepper. Mix until smooth.
- Scoop the yolk mixture into a piping bag or a ziplock bag with a corner cut off. Pipe the filling into the eggs.
Mummy Deviled Eggs
- Fill the egg half with yolk mixture and flatten off. Add capers for eyes. Use a #44 (skinny long oval shape) decorator tip to make the deviled egg filling look like mummy wrap.
Pumpkin Deviled Eggs
- Add 2 drops of red and 6 drops of yellow food coloring to get an orange pumpkin color for the filling.
- Use a #12 (large circle shape) decorator tip to make a pumpkin in the halved egg.
- Place a cut piece of chive and plate in the top for the pumpkin stem.
Spider Deviled Eggs
- Cut an olive in half lengthwise. Place one half, cut side down, on top of the yolk filling for the body of the spider. Slice another olive lengthwise in a half then slice both halves into four lengthwise slices.
- Place four legs on each side of the body totaling eight legs per spider.
Notes
- Mix the yolk filling together with an electric hand mixer instead of a fork for a smoother texture.
- Deviled eggs taste best when they’re well chilled. Refrigerate them for at least an hour before serving to allow the flavors to meld.
- If you have leftover deviled eggs, store them in an airtight container in the refrigerator. They’re best when consumed within 2-3 days.
- For a beautiful presentation, use a pastry bag to pipe the filling into the egg whites.
