Halloween gatherings are all about fun little details that make everyone smile—and what better way to bring that festive spirit to the table than with a platter of spooky Halloween deviled eggs? These little bites are creamy, tangy, and delightfully eerie.
They’re beginner-friendly, budget-friendly, and made with simple pantry staples—so you won’t have to stress while prepping for your party. With just a few easy steps (and a little food coloring magic), you’ll have a Halloween appetizer that looks whimsical but tastes cozy and classic.
Recipe info
| Category | Prep Time | Cook Time | Servings | Calories |
|---|---|---|---|---|
| Snack & Appetizer | 15 minutes | 10 minutes | 12 halves (6 eggs) | ~80 kcal per serving |
Ingredients You’ll Need
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (or yellow mustard for a milder flavor)
- 1 teaspoon white vinegar or pickle juice
- Salt and pepper, to taste
- A few drops of green food coloring (gel or liquid)
- Paprika (optional, for garnish)
- Black olives (for “eyeball” effect, optional)
Step-By-Step Instructions
- Boil the eggs
Place eggs in a saucepan, cover with cold water, and bring to a gentle boil. Once boiling, reduce heat and simmer for 10 minutes. - Cool and peel
Transfer eggs immediately into a bowl of ice water. Let them cool for at least 5 minutes before peeling (this makes peeling much easier). - Prepare the filling
Slice eggs in half lengthwise and carefully remove yolks into a small mixing bowl. Mash yolks with a fork until smooth. - Mix the filling
Add mayonnaise, mustard, vinegar (or pickle juice), salt, and pepper. Stir until creamy. - Add the spooky twist
Mix in a few drops of green food coloring until you reach your desired shade. (Think ghoulish green or eerie slime!) - Fill the eggs
Spoon or pipe the mixture back into the egg whites. A piping bag or zip-top bag with the corner cut off makes it easy and neat. - Decorate
Sprinkle with paprika for a “bloody dust” effect or top with sliced black olives for eyeballs.
Helpful Notes & Tips
- Egg peeling tip: Use slightly older eggs (a week old) for easier peeling.
- Make ahead: Boil eggs a day in advance and store in the fridge until ready to fill.
- Storage: Deviled eggs keep well in an airtight container in the refrigerator for up to 2 days.
Recipe Variations
- Spicy kick: Add a dash of hot sauce or cayenne pepper to the yolk mixture.
- Lighter version: Swap in Greek yogurt for some or all of the mayo.
- Gothic twist: Use black food coloring instead of green for a darker, spookier look.
Serving Suggestions
- Serve on a black platter or Halloween-themed tray for maximum effect.
- Pair with other Halloween party appetizers like stuffed peppers or spooky breadsticks.
- Garnish the platter with fresh parsley “creepy grass” or drizzle sriracha for a fiery accent.
Conclusion
These spooky Halloween deviled eggs are proof that festive food can be both fun to look at and delicious to eat. Whether you’re serving them at a big Halloween bash or a cozy family movie night, they’re sure to bring smiles (and maybe a few giggles).
So gather your eggs, grab a dash of food coloring, and create a platter full of ghoulishly good bites. Happy Halloween! 👻✨