Description
Halloween Deviled Eggs turn classic deviled eggs into spooky party bites shaped like spiders, pumpkins, and mummies. With creamy yolk filling, clever toppings, and bold pops of color, they’re a festive, kid-friendly snack that’s easy to prep for parties and potlucks.
Ingredients
12 large eggs, hard-boiled and peeled
1/3–1/2 cup mayonnaise
1–2 tbsp Dijon or yellow mustard
1–2 tsp white vinegar or lemon juice
Salt and pepper, to taste
1/4–1/2 tsp paprika
Black olives (for spider bodies and legs)
Chives (for pumpkin stems)
Nori or sesame seeds (for eyes)
Smoked paprika (for pumpkin color)
Optional: 1–2 tsp hot sauce or 1/4 tsp cayenne
Instructions
1. Place eggs in a pot, cover with 1 inch of water, bring to a boil, then simmer 10–12 minutes for firm yolks. Shock in ice water 10 minutes.
2. Gently roll shells to crack and peel under running water. Slice eggs lengthwise and pop yolks into a bowl.
3. Mash yolks smooth with mayo, mustard, vinegar or lemon, salt, pepper, and paprika until creamy. Adjust seasoning.
4. Spoon filling into a piping bag with a star or round tip and pipe swirls neatly into whites.
5. Spider eggs: Place an olive half as the body; slice olive legs and arrange 4 per side.
6. Pumpkin eggs: Dust with paprika and insert a short chive as the stem.
7. Mummy eggs: Lay thin nori strips as “bandages” and add sesame or olive bits as eyes.
8. Chill 20–30 minutes before serving so designs set.
Notes
Older eggs peel easier than very fresh ones.
Strain yolks through a fine sieve for ultra-smooth filling.
Dry egg whites before piping so filling grips.
Use smoked paprika for pumpkins and thin olive legs for natural curves.
Pack eggs in a deviled-egg carrier or mini muffin liners for travel.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Snack
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 120
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 190 mg