These Halloween deviled eggs are spooky, creamy, and devilishly easy! With creepy spiders and bloodshot eyes, these classic deviled eggs are getting a ghoulish makeover with bold colors and spooky garnishes.
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Holly’s Recipe Highlights
- Flavor: Creamy, savory, and slightly tangy with a fun, spooky twist.
- Recommended Tools: Use unwaxed dental floss or toothpicks for decorating the whites, and two sizes of piping bag tips for cutting round shapes.
- Skill Level: You might want to make a few extra eggs to practice on. But this recipe is perfect for crafty hands that love to decorate!
Ingredient Tips
- Eggs: Use large hard-boiled eggs. I find air fryer “boiled” eggs to be the easiest to make and peel, but they can also be boiled on the stove or in an Instant Pot.
- Decorations: To make the eye decorations, use any kind of white sliced cheese, such as mozzarella or provolone, and sliced pimento-stuffed olives from a jar. Be sure to get whole pitted black olives to cut and shape into the spiders.
- Filling: This is just like the classic, creamy filling in our favorite deviled eggs. Mayonnaise, mustard, and a few seasonings are all you need.
- More Mix-Ins: Stir in some pesto, avocado, or fresh dill for a flavor boost.
How to Make Halloween Deviled Eggs
- Hard-boil the eggs.
- Dye the cooked eggs (full recipe below).
- Prepare the filling and finish decorating.
To Make Eyeballs:
- Use two sizes of piping tips, cut a circle of cheese with the larger tip, and cut out the center with the smaller tip.
- Use the smaller tip to cut out a circle of olive and place it inside the circle of cheese.
To Make Spiders:
- Use the black olive end pieces to create the spider’s body.
- Then cut 8 pieces from more black olives and arrange them around the body to make the legs.
Tips for Storing
Store Halloween eggs in the refrigerator for up to 2 days before serving. Store them in a baking dish with sides high enough not to touch the decorations, and cover with plastic wrap.
This recipe can easily be doubled or tripled to feed a crowd, and it travels perfectly in a covered casserole dish or deviled egg holder for parties or potlucks.
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Equipment
- 2 Piping Tips large and small
- Unwaxed Dental Floss or toothpicks
Ingredients
- 12 large eggs
- 4 tablespoons white vinegar divided
- red & black gel food coloring
- ½ cup mayonnaise
- 1 teaspoon yellow mustard
- 1 tablespoon dill pickle juice
- ¼ teaspoon onion powder
- ¼ teaspoon salt
For decorating
- 6 pimento stuffed olives sliced
- ½ cup sliced black olives
- 6 slices mozzarella cheese optional
Instructions
To boil the eggs:
- Place eggs in a saucepan and cover with water ½-inch above the eggs. Bring the water to a rolling boil over high heat, cover, and remove from the heat. Let stand covered for 15-17 minutes (for large eggs). Remove from hot water and place in a bowl of ice water for 5 minutes.
To marble the eggs:
- While the eggs are cooling, prepare two separate bowls with 2 cups of water and 2 tablespoons of vinegar in each. Add ½ teaspoon of black gel food coloring to one bowl and ½ teaspoon of red gel food coloring to the other bowl.
- Once eggs are cooled, remove from the ice bath and gently tap with the back of a spoon or on the counter all over to crack the shells, while leaving them on the eggs, and being careful not to break the membrane between the egg and the shell. Place half of the cracked eggs in each bowl and let sit for an hour to absorb the coloring.
- Remove the eggs from the bowls with tongs (reserve the water), and peel the eggs gently under running cold water.
- Cut the eggs with the black marbling in half from top to bottom, cut the eggs with the red marbling in half across the center. Trim a tiny piece across the bottom of each egg so they stand upright.
- Using the reserved colored water, dip a piece of unwaxed floss or a toothpick into it and create a marbling effect on the sliced, upward-facing portion of the egg. (Add additional gel coloring to the water if it isn't dark enough)
For the filling:
- Remove the yolks from each egg and place them in a medium bowl, place the whites on a serving platter.
- With a fork, mash the yolks into a fine crumble. Mix in mayonnaise, dill pickle juice, mustard, and salt until smooth.
- Use a piping bag or spoon to fill all the egg whites with the yolk mixture.
For the eyeball eggs:
- Use two different sizes of piping tips. With the larger tips, cut out circles of cheese. Use the smaller tips to cut out the centers of the cheese so you have a ring.
- Use the smaller tip to cut out a circle of olive and place it inside the circle of cheese to form a pupil. Place it on top of the egg yolks.
For the spider eggs:
- Use 2 black olive end pieces to create the body of each spider. For the legs of each spider, cut 2 black olive slices thinly into 8 pieces and place them around the olive "body" to resemble a spider on the black marbled eggs.
Notes
Deviled eggs can be made ahead and kept in the refrigerator for up to 2 days before serving.
Nutrition Information
Calories: 95 | Carbohydrates: 1g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 101mg | Sodium: 205mg | Potassium: 43mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 201IU | Vitamin C: 0.01mg | Calcium: 53mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Party Food, Snack
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