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Spooky Halloween Deviled Eggs

Spooky Halloween Deviled Eggs

These Spooky Halloween Deviled Eggs take the classic party appetizer and give them a creepy-crawly twist. Decorated as spiders, pumpkins, or bloodshot eyeballs, they’re easy to make and guaranteed to be a hit at any Halloween gathering.
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Prep Time 10 minutes
Cook Time 9 minutes
Servings: 2 halves
Course: Appetizer, Holiday, Snack
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • Yield: 12 deviled eggs 24 halves
  • Serving Size: 2 halves
  • 📋 Ingredients
  • 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 choose any:
  • Spiders: 12 black olives halved for bodies, sliced for legs
  • Pumpkins: Paprika + small green onion stems for “pumpkin tops”
  • Eyeballs: Thin slices of black olives for pupils + red food coloring or Sriracha for “veins”

Equipment

  • Saucepan
  • Mixing bowl
  • Piping bag or spoon
  • Toothpicks (for eyeball decoration)

Method
 

Hard-boil the eggs
  1. Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover and cook for 10 minutes. Transfer to ice water to cool, then peel.
Prepare the filling
  1. Slice eggs in half lengthwise. Remove yolks and place them in a bowl. Mash with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
Fill the eggs
  1. Spoon or pipe the yolk mixture back into egg whites.
Decorate
  1. Spider Eggs: Place half of an olive on top as the spider body, with olive slivers arranged as legs.
  2. Pumpkin Eggs: Sprinkle filling with paprika and insert a small green onion stem as a pumpkin stalk.
  3. Eyeball Eggs: Press an olive slice into the center of each yolk for the pupil. Use a toothpick dipped in red food coloring or Sriracha to draw bloodshot “veins.”
Chill & serve
  1. Refrigerate until ready to serve. Best eaten the same day.

Notes

Use a piping bag with a star tip for a neater, more festive look.
Mix in Sriracha or hot sauce to make them spicier.
Can be made 1 day in advance and decorated just before serving.