Description
Celebrate Halloween with these festive and colorful Halloween Deviled Eggs! This fun twist on classic deviled eggs features four spooky varieties, including eyeball, pumpkin, spooky green, and spider-themed eggs that are perfect for parties and gatherings.
Ingredients
Scale
For the Deviled Eggs:
- 12 hard boiled eggs, peeled, halved, whites and yolks separated
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
For Decoration:
- Purple food coloring
- Sliced pimento-stuffed green olives
- Orange food coloring
- Curly parsley
- Green food coloring
- Black sesame seeds
- Pitted whole black olives
Instructions
- Prepare the yolk mixture: Place the egg yolks in a small bowl and use a fork to crush them until no large chunks remain. Add the mayonnaise, Dijon mustard, and kosher salt; stir with a fork until the mixture is well combined and smooth.
- Divide the mixture and egg whites: Decide how many different Halloween deviled egg varieties you want to make. If making all four varieties, divide the yolk mixture into four equal parts and set aside 6 egg white halves for each variety. If making fewer varieties, divide accordingly.
- Make Eyeball Deviled Eggs: Stir purple food coloring into one portion of the yolk mixture a few drops at a time until desired color is achieved. Fill 6 egg white halves with this purple yolk mixture. Slice pimento-stuffed green olives crosswise into pieces resembling eyeballs and top each egg with a slice.
- Make Pumpkin Deviled Eggs: Stir orange food coloring into another portion of the yolk mixture until the desired color is achieved. Fill 6 egg white halves with the orange yolk mixture. Use a toothpick to gently draw lines in the yolk mixture to mimic pumpkin creases. Garnish each with a small piece of curly parsley as the pumpkin stem.
- Make Spooky Green Deviled Eggs: Stir green food coloring into the third portion of the yolk mixture until the color is right. Fill 6 egg white halves with this green yolk mixture. Sprinkle black sesame seeds on top of each egg to add texture and a spooky look.
- Make Spider Deviled Eggs: Use the remaining yolk mixture without any food coloring to fill the last 6 egg white halves. Cut black olives into spider shapes by halving some olives crosswise or lengthwise for bodies. Slice olive halves thinly crosswise to create legs. Arrange the olive spiders on top of the filled eggs to complete the look.
Notes
- You can adjust the amount of food coloring to get brighter or more subtle hues for each variety.
- Hard boil eggs ahead of time and refrigerate to save prep time.
- For a smoother yolk filling, you can blend the yolks with the mayo and mustard using a food processor or blender before dividing.
- Use kosher salt or sea salt for best flavor.
- These deviled eggs are best served fresh but can be refrigerated for up to 1 day before serving.
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 90
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.1g
- Protein: 5g
- Cholesterol: 165mg
