These Halloween Deviled Eggs are a fun and spooky appetizer for Halloween parties! I’m sharing 6 easy designs including pumpkins, spiders, eyeballs, bats, and skulls, all made from delicious deviled eggs.
Deviled eggs are always one of my favorite party appetizers, and these Halloween versions are such a fun way to dress them up for spooky season. Most start with the creamy filling from my classic Deviled Eggs Recipe, then use simple ingredients like black olives, paprika, and celery to create the different designs.
You can make just one design or mix several together for a Halloween deviled egg platter. The pumpkins are cute and simple, while the spiders, bats, eyeballs, and skulls add a creepier touch. They’re perfect for Halloween parties, potlucks, or a fun appetizer before trick-or-treating.
Ingredients Needed
You can make all six designs or choose your favorites. Most of them start with the same classic deviled egg filling, then use a few additional ingredients for decorating. See the recipe card below for exact measurements.
- Hard-boiled eggs: The base for all of the designs.
- Deviled egg filling: A creamy mixture of egg yolks, mayonnaise, mustard, vinegar, salt and pepper.
- Avocado filling: Used for the green spider and eyeball eggs.
- Decorations: Black olives, food coloring, paprika, celery, ketchup, mayonnaise and fresh parsley are used to create the different Halloween designs.
Pumpkin Deviled Eggs
These cute Pumpkin Deviled Eggs are one of the easiest designs. The creamy filling is colored orange and shaped like a little pumpkin with ridges on top. A small piece of celery makes the stem, and a sprinkle of paprika finishes them off.
Spider Deviled Eggs (2 Ways)
Black olives make the perfect edible spiders, so I made two different versions. One uses the classic deviled egg filling, while the other has a bright green avocado filling.
Classic Spider Deviled Eggs
These creepy little spiders are surprisingly easy to make. Black olives are cut to create the spider bodies and legs, then arranged over the classic creamy filling. A little paprika adds extra color and flavor.
Avocado Spider Deviled Eggs
For this version, I use the green filling from my Avocado Deviled Eggs and top each egg with a black olive spider. The avocado gives the filling a naturally spooky green color without needing green food coloring.
Eyeball Deviled Eggs
These creepy Eyeball Deviled Eggs will definitely stand out on a Halloween appetizer table. The avocado filling creates the green iris, while a sliced black olive and dot of ketchup make the pupil. A simple mixture of mayonnaise and ketchup creates the bloodshot veins.
Halloween Bat Deviled Eggs
These little bats are one of my favorites! Black olives are cut into pieces to create the bat’s body, wings, and ears and placed over the classic deviled egg filling. Tiny dots of yellow mustard make the eyes.
Skull Deviled Eggs
These Skull Deviled Eggs are the creepiest of the bunch! Extra deviled egg filling is frozen in silicone skull molds, then placed over the orange filling. A little paprika and fresh parsley finish the spooky look.
Tips
- Make the eggs ahead. Hard-boil and peel the eggs ahead of time to make assembly faster.
- Use a piping bag. Piping the filling makes it much easier to create neat pumpkins and other shapes.
- Dry the olives. Pat them dry before decorating so they don’t slide around on the filling.
- Use a sharp knife. A small sharp knife makes cutting the olive spider legs, bat wings, and ears much easier.
- Decorate close to serving. You can prepare the eggs and fillings ahead, then add the detailed decorations before serving.
Make Ahead & Storage
The hard-boiled eggs and fillings can be prepared ahead and refrigerated separately. I would assemble the decorated eggs closer to serving so the olives, herbs, and other decorations look their best.
Store leftover Halloween Deviled Eggs covered in the refrigerator. These are best served fresh and are not recommended for long-term freezer storage, since freezing can affect the texture of the egg whites and filling.
Halloween Deviled Eggs (6-Ways)
Ingredients
Pumpkin Deviled Eggs
- 1 classic deviled egg filling recipe
- orange food coloring as needed
- smoked paprika for garnish
- 1 celery stalk
Classic Spider Deviled Eggs
- 1 classic deviled egg filling recipe
- 6 black olives
- smoked paprika for garnish
Avocado Spider Deviled Eggs
- 1 avocado deviled egg filling recipe
- 6-8 black olives
- Black and white sesame seeds optional
Eyeball Deviled Eggs
- 1 avocado deviled egg filling recipe
- 6 black olives sliced
- 2 Tablespoons mayonnaise
- 1 Tablespoon ketchup divided
Bat Deviled Eggs
- 1 classic deviled egg filling recipe
- 6-8 black olives
- smoked paprika for garnish
- yellow mustard for the eyes
Skull Deviled Eggs
- 1 classic deviled egg filling recipe
- 2 cooked egg yolks
- 1 Tablespoon plus 1 teaspoons mayonnaise
- 1/3 teaspoon white vinegar
- pinch of salt
- black pepper to taste
- orange food coloring as needed
- smoked paprika for garnish
- fresh parsley optional
Instructions
Pumpkin Deviled Eggs
- Mix a few drops of orange food coloring into the prepared filling until you reach the desired pumpkin color.
- Pipe or spoon the filling into the egg whites, creating a rounded mound. Use a toothpick or the edge of a small knife to make several shallow lines in the filling to resemble the ridges of a pumpkin.
- Cut the celery into small pieces and insert one into the top of each pumpkin for the stem. Sprinkle lightly with smoked paprika.
Classic Spider Deviled Eggs
- Pipe or spoon the classic filling into the egg whites and sprinkle lightly with smoked paprika.
- Cut the black olives to create the spiders. Use a larger piece of olive for the body and cut additional olives into thin strips for the legs.
- Arrange the olive pieces over the filling to create a spider on each egg.
Avocado Spider Deviled Eggs
- For this variation, use the avocado filling instead of the classic filling.
- Mash the cooked egg yolks with the avocado, lime juice, cilantro, garlic powder, salt, and black pepper until creamy.
- Spoon or pipe the avocado filling into the egg whites.
- Cut black olives to create the spider bodies and thin legs. Arrange the olives over the avocado filling and sprinkle with black and white sesame seeds, if desired.
Eyeball Deviled Eggs
- Prepare the avocado filling and spoon or pipe it into the center of the egg whites.
- Place a black olive slice in the center of each egg to create the pupil. Add a small dot of ketchup to the center of each olive.
- Combine the mayonnaise with enough of the remaining ketchup to create a pale pinkish-red color. Use a toothpick to draw thin lines over the egg whites to resemble bloodshot veins.
Bat Deviled Eggs
- Pipe or spoon the classic filling into the egg whites and sprinkle lightly with smoked paprika.
- Cut the black olives into pieces to create the bat bodies, pointed ears, and curved wings.
- Place an olive body in the center of the filling. Arrange two small pointed pieces at the top for ears and curved olive pieces along the sides for wings.
- Add two tiny dots of yellow mustard for the eyes.
Skull Deviled Eggs
- Cook 2 additional eggs and remove the yolks. Reserve the cooked egg whites for another use.
- Mash the 2 yolks with 1 tablespoon plus 1 teaspoon mayonnaise, 1/3 teaspoon mustard, 1/3 teaspoon vinegar, salt, and black pepper.
- Spoon the extra filling into small silicone skull molds. Press the filling firmly into the molds so it fills the details of each skull.
- Place the silicone molds in the freezer until the filling is firm enough to hold its shape.
- Meanwhile, mix orange food coloring into the regular deviled egg filling. Pipe or spoon the orange filling into the egg whites.
- Carefully push the hardened filling skulls out of the silicone molds. Place one skull over each egg and gently press it into the orange filling.
- Sprinkle lightly with smoked paprika and add fresh parsley around the skulls, if desired.
Last Step:
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Notes
- Choose your designs: The base recipe makes 12 deviled egg halves. You can make all 12 using one design or divide the eggs and filling among several designs. The amounts of decorating ingredients are approximate and will vary depending on which designs you make.
- Avocado Spiders and Eyeballs: If you’re only making a few of these as part of a mixed platter, you won’t need the full avocado filling recipe. Make a smaller batch as needed.
- Skull Eggs: The skull variation requires 2 additional cooked egg yolks to make the extra filling for the silicone molds. Save the cooked whites for another use. Additional freezing time required.
Nutrition
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