Spooky Halloween Deviled Eggs Recipe

I made Halloween Deviled Eggs that look delightfully rotten but hide a clever spooky trick that will have guests doing a double take.

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I love making spooky snacks, and my Spooky Halloween Deviled Eggs are a prank you can eat. I stuff ordinary halves with a rotten-looking green filling thanks to green gel food coloring and top each with a sliced black olive eyeball, so even adults do a double take.

These Halloween Deviled Eggs steal the show on any Halloween party appetizers table and make great additions to a Halloween potluck or Halloween Party Snacks spread. I like them messy, its like edible props that actually taste good, not just gross.

Try em once, youll never bring boring eggs ever again.

Why I Like this Recipe

– I love that it looks disgusting but tastes way better than it looks, so guests always freak out then go back for more.
– It’s fast to throw together and I can make it ahead, which means less stress when the party starts.
– I get to mess with the colors and little details so every batch can look extra rotten or darker if I want, it’s kind of an art project.
– The tiny garnish tricks make them look like creepy props, yet they’re stupid easy even when I’m rushed.

Ingredients

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eggs give protein and healthy fats, make it filling, a classic deviled egg base
Mayonnaise adds creaminess and calories, mostly fats not much fibre or protein
Dijon mustard gives tang and sharpness, low cal, adds sodium and flavor punch
Sweet pickle relish brings sweet sour contrast, little fibre, a tiny sugar boost
Smoked paprika adds smoky warmth, no protein, mostly flavor and color
Black olives add salty briny eyeball look, some healthy fats and iron
Sriracha or roasted pepper gives heat or sweet depth, brightens the plate
Fresh chives or dill lift brightness, add tiny vitamins, make dish look fresher

Ingredient Quantities

12 large eggs, hard boiled and peeled

1/2 cup mayonnaise (120 ml)

2 tablespoons Dijon mustard

1 teaspoon apple cider vinegar

1 tablespoon sweet pickle relish

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon smoked paprika, plus extra for dusting

about 1/4 teaspoon green gel food coloring (or to taste)

a pinch black gel food coloring (optional, for a darker rotten look)

12 pitted black olives, sliced (for “eyeballs”)

2 tablespoons chopped fresh chives or dill

1 to 2 tablespoons sriracha or 1 small roasted red bell pepper, thinly sliced (for bloody effect)

How to Make this

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1. Slice the 12 hard boiled eggs in half lengthwise and gently pop the yolks into a medium bowl, keep the whites on a tray so they dont tip over.

2. Mash the yolks with a fork until mostly smooth, then stir in 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon apple cider vinegar, 1 tablespoon sweet pickle relish, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1 teaspoon smoked paprika (reserve a little paprika for dusting).

3. Add about 1/4 teaspoon green gel food coloring a tiny bit at a time until you get an eerie green; if you want a darker rotten tone add a pinch of black gel food coloring, mix well and taste, adjust salt or mustard if needed.

4. For an ultra smooth filling press the yolk mixture through a fine-mesh sieve or blitz briefly in a food processor, otherwise a fork is fine if you like a bit of texture.

5. Spoon the filling into a piping bag or a zip-top bag with the corner snipped, then pipe the green yolk mixture back into the egg white wells; dont overfill, leave a little crater so it looks collapsed and gross.

6. Lightly dust each egg with the reserved smoked paprika for color and smoke notes, and use a small spoon or toothpick to smear a little of the filling around the white edges to create a rotten, uneven look.

7. Top each filled egg with a slice of pitted black olive to make an eyeball; press the olive slightly into the filling so it stays put, you can tuck a sliver of chive or dill beside the olive for “veins” or moldy bits.

8. For the bloody effect drizzle 1 to 2 tablespoons sriracha over the platter in thin lines, or arrange thin strips of 1 small roasted red bell pepper across and between eggs to look like blood and guts, choose whichever you like.

9. Scatter 2 tablespoons chopped fresh chives or dill over everything, refrigerate at least 30 minutes to let flavors meld and filling set, then serve cold and watch the ghouls freak out.

Equipment Needed

1. Medium mixing bowl for the yolks
2. Tray or baking sheet to keep the whites from tipping over
3. Fork and rubber spatula to mash and scrape, or a fine mesh sieve or small food processor if you want it ultra smooth
4. Piping bag or zip top bag plus kitchen shears to snip the corner
5. Measuring cup 1 2 cup and measuring spoons for the teaspoons and tablespoons
6. Paring knife and cutting board to halve the eggs and slice olives
7. Small spoon and toothpicks for smearing and placing olives
8. Serving platter and plastic wrap for chilling before serving

FAQ

How do I hard boil the eggs so the yolks stay bright and not green?

Start eggs in cold water, bring to a gentle boil, then simmer 9 to 12 minutes for large eggs. Shock them in an ice bath right away to stop cooking. Dont overcook or theyll get that green ring and chalky texture. Peel under running water to make it easier.

How much green food coloring should I use to get the spooky rotten look?

Begin with about 1/4 teaspoon gel green and mix into the yolk filling. Add a tiny pinch of black gel if you want it darker. Go slow, you can always add more but cant take it out. If it gets too dark, lighten with more mayo or a bit more mustard.

Can I make these ahead of time and how should I store them?

You can make the yolk filling up to 24 hours ahead and keep it in the fridge in an airtight container or piping bag. Hard boiled eggs (peeled) keep 3 to 5 days refrigerated but once filled eat within 24 to 48 hours for best texture. Keep olives and sriracha/roasted pepper separate until right before serving so they look fresh.

Whats the easiest way to get the eyeballs and bloody effect to look real?

Slice pitted black olives and press one into each filled egg for an eyeball. For blood drizzle use sriracha or thin strips of roasted red pepper and a small spoon or toothpick to drag it for a dripping look. A light dusting of smoked paprika adds depth and makes them look creepier.

Any tips to make the filling ultra smooth and creamy?

Mash yolks really well then beat with mayo and Dijon, or pulse in a small food processor for 10 to 15 seconds. Room temp mayo blends better, and a teaspoon of apple cider vinegar helps cut richness and keep the mix silky. If its too thick add a teaspoon of pickle juice or a bit more mayo.

Want an egg free or vegetarian version that still feels Halloweeny?

There isnt a true egg replacement for deviled eggs, but try small boiled baby potatoes or hollowed cherry tomatoes stuffed with the same yolk-style filling (use mashed chickpeas or avocado base). They wont be identical but still creepy and tasty for guests who cant eat eggs.

Spooky Halloween Deviled Eggs Recipe Substitutions and Variations

Mayonnaise, replace with plain Greek yogurt for tangy, lower fat creaminess, or full fat sour cream if you want a richer flavor, or vegan mayo 1 for 1 to keep it egg free.
Dijon mustard, swap for yellow mustard if you want milder heat, or whole grain mustard for texture and extra bite, or a teaspoon mustard powder mixed with a little water if thats all you got.
Sweet pickle relish, use finely chopped dill pickles for less sweetness and more tang, or capers for a briny pop, or chopped cornichons for crunch.
Sriracha or roasted red pepper used for the bloody look, try ketchup plus a splash of hot sauce for color and heat, or thin strips of roasted beet for deep red without spice, or a dab of harissa thinned with a little oil for smoky heat.

Pro Tips

1. For extra silky filling push the mashed yolks through a fine mesh sieve or pulse just a few quick bursts in a food processor, dont overdo it or the mix gets gluey. If it seems too dry add a teaspoon or two more mayo, and always taste and adjust salt or mustard before you color it.

2. Add the green gel a tiny bit at a time, mix well between additions, its way easier to darken slowly than to try and fix an overdone color. Use a toothpick to add the black gel sparingly, test a drop on a spoon first so you dont end up with brown slime.

3. Chill the whites before you pipe the filling so they dont tip and the filling sets faster, and leave a little crater rather than filling them flush so they look collapsed and gross. Pipe from a zip bag with the corner snipped or a small round tip, press the olive in just enough so it stays, if it slips use a short toothpick hidden behind it.

4. For the bloody look use a squeeze bottle or a small spoon to control the sriracha lines, roasted red pepper strips look way more realistic than blobs. Finish with the herbs right before serving so they stay bright, and refrigerate at least 30 minutes so the flavors settle and the filling firms up.

Recipe by Tina Bueller

0.0 from 0 votes

I made Halloween Deviled Eggs that look delightfully rotten but hide a clever spooky trick that will have guests doing a double take.

Servings

servings

Calories

148

kcal

Equipment: 1. Medium mixing bowl for the yolks
2. Tray or baking sheet to keep the whites from tipping over
3. Fork and rubber spatula to mash and scrape, or a fine mesh sieve or small food processor if you want it ultra smooth
4. Piping bag or zip top bag plus kitchen shears to snip the corner
5. Measuring cup 1 2 cup and measuring spoons for the teaspoons and tablespoons
6. Paring knife and cutting board to halve the eggs and slice olives
7. Small spoon and toothpicks for smearing and placing olives
8. Serving platter and plastic wrap for chilling before serving

Ingredients

12 large eggs, hard boiled and peeled
1/2 cup mayonnaise (120 ml)
2 tablespoons Dijon mustard
1 teaspoon apple cider vinegar
1 tablespoon sweet pickle relish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon smoked paprika, plus extra for dusting
about 1/4 teaspoon green gel food coloring (or to taste)
a pinch black gel food coloring (optional, for a darker rotten look)
12 pitted black olives, sliced (for "eyeballs")
2 tablespoons chopped fresh chives or dill
1 to 2 tablespoons sriracha or 1 small roasted red bell pepper, thinly sliced (for bloody effect)

Directions

Slice the 12 hard boiled eggs in half lengthwise and gently pop the yolks into a medium bowl, keep the whites on a tray so they dont tip over.
Mash the yolks with a fork until mostly smooth, then stir in 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon apple cider vinegar, 1 tablespoon sweet pickle relish, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1 teaspoon smoked paprika (reserve a little paprika for dusting).
Add about 1/4 teaspoon green gel food coloring a tiny bit at a time until you get an eerie green; if you want a darker rotten tone add a pinch of black gel food coloring, mix well and taste, adjust salt or mustard if needed.
For an ultra smooth filling press the yolk mixture through a fine-mesh sieve or blitz briefly in a food processor, otherwise a fork is fine if you like a bit of texture.
Spoon the filling into a piping bag or a zip-top bag with the corner snipped, then pipe the green yolk mixture back into the egg white wells; dont overfill, leave a little crater so it looks collapsed and gross.
Lightly dust each egg with the reserved smoked paprika for color and smoke notes, and use a small spoon or toothpick to smear a little of the filling around the white edges to create a rotten, uneven look.
Top each filled egg with a slice of pitted black olive to make an eyeball; press the olive slightly into the filling so it stays put, you can tuck a sliver of chive or dill beside the olive for “veins” or moldy bits.
For the bloody effect drizzle 1 to 2 tablespoons sriracha over the platter in thin lines, or arrange thin strips of 1 small roasted red bell pepper across and between eggs to look like blood and guts, choose whichever you like.
Scatter 2 tablespoons chopped fresh chives or dill over everything, refrigerate at least 30 minutes to let flavors meld and filling set, then serve cold and watch the ghouls freak out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.