Spooky Halloween Deviled Eggs
A festive twist on classic deviled eggs that adds a spooky flair, perfect for Halloween gatherings.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 egg halves 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- ¼ cup mayonnaise
- 2 tsp yellow mustard
- 1 tsp white vinegar or pickle juice
- Salt & pepper (to taste)
- Paprika (for garnish)
- For Spooky Decorations: 12 black olives (halved for bodies, sliced for legs), small green onion stems, red food coloring or Sriracha
Instructions
- Hard boil the eggs: Place your eggs into a large pot and cover them with water by about an inch. Bring the pot to a rolling boil over medium-high heat. Once it’s boiling, cover the pot and remove it from heat. Let the eggs sit for about 12 minutes.
- Cool the eggs: After the time is up, transfer the eggs to a bowl of ice water or run them under cold water for about five minutes.
- Peel the eggs: Carefully peel the eggs.
- Prepare the filling: Slice the peeled eggs in half lengthwise and scoop out the yolks into a mixing bowl. Mash the yolks with a fork until crumbly.
- Mix the ingredients: Add in the mayo, mustard, vinegar, and seasoning to the yolks. Mix until smooth.
- Fill the egg whites: Using a spoon or piping bag, fill each egg white half with the yolk mixture.
- Create spooky decorations: Get creative by adding olives for spiders, paprika and green onions for pumpkins, or olives and food coloring for eyeballs.
- Plate and chill: Arrange on a platter and chill for at least 30 minutes.
Notes
These deviled eggs can be made a day in advance. Store in the fridge until ready to serve.
Nutrition
- Serving Size: 2 halves
- Calories: 140
- Sugar: 1g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 186mg
Keywords: Halloween, deviled eggs, spooky snacks, party appetizers