Halloween Deviled Eggs
A spooky addition to your celebration
Take a break from the candy with these savory and spooky Halloween deviled eggs. The “trick” with these is that they all use the same filling recipe, so you can save your energy for decorating.
Bonus: Decorating the eggs makes for a fun activity for the kids!
What are Halloween deviled eggs?
Halloween deviled eggs are regular deviled eggs that have been decorated for spooky season! They use the same recipe but add food coloring and toppings for decoration.
How do I decorate Halloween deviled eggs?
The possibilities for decoration are endless, but here are the four ways they are decorated in this recipe.
- Yellow Mummy: Yellow filling with caper eyes and yellow zigzag wrap.
- Purple One-Eyed Monsters: Purple filling with an olive slice eye.
- Orange Pumpkins: Orange filling with a chive stem.
- Green Spider’s Nest: Green filling with poppy seed spiders.
Can you make deviled eggs the night before a party?
Mostly, yes! You can prepare all of the components such as the filling, empty egg whites, and decorations and refrigerate them overnight. Assemble the deviled eggs the day of the party.
How long should you boil eggs for deviled eggs?
Deviled eggs work best with hard-boiled eggs, which cook in the residual heat of boiling water for 12 minutes.
How long can deviled eggs sit out?
Two hours is the maximum that hard-boiled eggs should be left at room temperature for consumption, according to FDA food safety standards.
Halloween Deviled Eggs
Makes 24 deviled eggs
For the deviled eggs:
- 12 large eggs
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For decoration (each style decorates 6 deviled eggs):
- Yellow Mummies: 12 capers
- Purple One-Eyed Monsters: 6 black or green olive slices + purple food coloring
- Orange Pumpkins: 2 chives plus orange food coloring
- Green Spider’s Nest: 1/4 teaspoon poppy or black sesame seeds plus green food coloring
- Place 12 large eggs in a large saucepan and add enough cool water to cover the eggs by at least an inch. Bring to a boil over high heat. Remove the pan from the heat. Cover and let eggs sit for 12 minutes. Meanwhile, prepare the decorations and an ice water bath.
- Chop 2 chives into 1/2-inch pieces to create a stem for the pumpkin eggs. Make an ice water bath by filling a large bowl with ice and water.
- Using a slotted spoon, transfer the eggs to a work surface. Gently tap each egg on the counter to crack the shell in a few places. Place in the ice water bath for at least 1 minute. Peel the eggs. Cut each egg in half lengthwise.
- Carefully squeeze the egg yolks into a medium bowl. Use your fingers to wipe out any residual yolk in the whites. Arrange the whites cut-side up in a single layer on a serving platter.
- Mash the yolks with a fork until completely crumbled. Add 1/3 cup mayonnaise, 2 teaspoons Dijon mustard, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mash into a smooth paste. Taste and season with more kosher salt as needed.
Decorate the eggs:
- For yellow mummies, transfer 1/4 cup of the yolk mixture to a small ziptop or piping bag. Cut a 1/2-inch off one bottom corner of the ziptop bag or 1/2-inch from the bottom point of the piping bag. Pipe the filling into 6 of the egg white shells. Smooth the filling by gently pressing on it with your fingers. Top each mound of filling with 2 capers to make eyeballs. Scoop 3 more tablespoons of the yolk mixture into a separate bag and snip a 1/4-inch opening. Pipe zigzag lines across the eggs to “wrap” the mummy.
- For purple one-eyed monsters, scoop 1/4 cup of the yolk mixture into a small bowl. Add a drop of purple food coloring and mix until fully combined, adding more coloring as needed until purple. Spoon the filling into 6 of the egg white shells. Smooth the filling by gently pressing on it with your fingers. Top each mound of filling with 1 olive slice for an eyeball.
- For orange pumpkins, scoop 1/4 cup of the yolk mixture into a small bowl. Add a drop of orange food coloring and mix until fully combined, adding more coloring as needed until orange. Spoon the filling into 6 of the egg white shells. Smooth the filling by gently pressing on it with your fingers. Run the tines of a fork down the filling from top to bottom to create pumpkin ridges. Place a chopped chive at the top of the filling to make a stem.
- For a green spider’s nest, scoop 1/4 cup of the yolk mixture into a small bowl. Add a drop of green food coloring and mix until fully combined, adding more coloring as needed until green. Spoon the filling into 6 of the egg white shells. Smooth the filling by gently pressing on it with your fingers. Top the filling with 1/4 teaspoon poppy or black sesame seeds.
Make ahead: The eggs can be cooked and the yolk mixture made up to one day ahead. Store the egg white shells in an airtight container with a sheet of plastic wrap pressed directly onto the shells.
The fillings can be colored and refrigerated in separate ziptop or piping bags with the plastic pressed directly onto the surface to prevent discoloring. Fill and decorate the egg white shells when you are ready to serve.
Storage: Leftover deviled eggs can be refrigerated in an airtight container for up to five days, but the food coloring will bleed into the whites.
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More seasonal goodness: Pumpkin Bread with Chocolate Chips