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Halloween Deviled Eggs assorted on serving plates.
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5 from 2 votes

Halloween Deviled Eggs

Halloween Deviled Eggs
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: deviled eggs
Servings: 12 deviled eggs
Calories: 55kcal
Author: Echo Blickenstaff

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.
    Cutting board with hard boiled eggs sliced half with the yolks taken out and placed in a bowl for Halloween Deviled Eggs.
  • Mix the yolks with mayonnaise, mustard, sugar, vinegar, and salt and pepper. Mix until smooth.
    Bowl of mixed yolk filling for Halloween Deviled Eggs.
  • Scoop the yolk mixture into a piping bag or a ziplock bag with a corner cut off. Pipe the filling into the eggs.
    Cutting board with the stages of making a mummy Halloween Deviled Egg with capers and piping bag.

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.
    Close up of piping tip #44 with yolk filling in a piping bag for Mummy Halloween Deviled Eggs.

Pumpkin Deviled Eggs

  • Add 2 drops of red and 6 drops of yellow food coloring to get an orange pumpkin color for the filling.
    Bowl of Orange colored yolk mixture for pumpkin Halloween Deviled Eggs next to egg white halves.
  • Use a #12 (large circle shape) decorator tip to make a pumpkin in the halved egg.
    Close up of #12 piping tip with bag of orange yolk mixture for Pumpkin Halloween Deviled Eggs.
  • Place a cut piece of chive and plate in the top for the pumpkin stem.
    Six pumpkin Halloween Deviled Eggs on a cutting board.

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.
    Cutting board with stages for making Spider Halloween Deviled Eggs with black olives.
  • Place four legs on each side of the body totaling eight legs per spider.
    Six Spider Halloween Deviled Eggs on a cutting board.

Video

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. 

Nutrition

Serving: 1deviled egg | Calories: 55kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 53mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg