Halloween Deviled Eggs: 5 Spooky Designs From One Easy Filling

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Updated October 17, 2026

These Halloween deviled eggs start with one easy filling and turn into five spooky designs: olive spiders, paprika pumpkins, bloodshot eyeballs, little devils with red pepper horns and marbled spider web eggs. Every one of them is naturally low carb, brings real protein to the party table and needs only a few extra ingredients from any grocery store.

My love of deviled eggs goes deep. I make them for nearly every gathering, and when a holiday gives me an excuse to dress them up, I take it. The photo here is from one of my own Halloween parties: a tray of olive spiders and paprika pumpkins sitting right next to the candy corn. On a table that is mostly sugar, a savory, protein-rich bite is the thing I reach for.

Don’t worry if you’re not keto. Nothing here is different from a classic deviled egg. The only change I make is coloring the fillings with turmeric, smoked paprika and avocado instead of food dye, and I’ll show you how below. If you want the plain version, my classic deviled eggs are the base for everything on this page.

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5 Halloween Deviled Egg Ideas at a Glance

All five Halloween deviled egg ideas use the same base filling, so you can make one design for the whole platter or mix all five from a single dozen eggs. Each design below is written for 4 egg halves, so a dozen eggs covers all five with 4 halves left over to double up on a favorite.

The Base Deviled Egg Filling

Learning how to make Halloween deviled eggs starts with a good base filling. Mine is my classic deviled egg filling, doubled for a dozen eggs: 1/4 cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon dry mustard powder and 1/2 teaspoon each of white pepper, salt and smoked paprika. The full Halloween deviled eggs recipe, with every design, is in the recipe card at the bottom of this page.

Two things make a difference. First, the Greek yogurt. It lightens the filling, and nobody ever notices it is there except to say these are some of the best deviled eggs they’ve had. Second, the mayo. I use my homemade keto mayonnaise because most store-bought versions are made with seed oils, but any mayonnaise you like will work.

For decorating, you want the filling soft enough to pipe but firm enough to hold an olive spider. Add mayonnaise a teaspoon at a time until it holds a peak. A piping bag with a wide tip makes the job faster, though a zip-top bag with the corner snipped works fine. And use eggs that have been in your fridge for a week or so if you can. Fresh eggs are much harder to peel. Boil one or two extra as well, since a torn white or two is normal when you peel a dozen, and the spares can go into the filling. I share my method for tender, easy-to-peel hard-boiled eggs in this video.

Coloring Deviled Eggs Without Food Dye

You can color deviled egg filling for Halloween without a drop of food dye. I’ve used three ingredients for this and all of them are probably in your kitchen already:

• Turmeric for orange-gold. Egg yolks are already yellow, so a small pinch pushes them toward pumpkin orange. Start with 1/8 teaspoon in the filling for 4 halves and add more only if you need it, since turmeric has a strong flavor.
• Smoked paprika for deep orange and red. Stirred in, it warms the color and adds a smoky flavor that suits a fall party. Dusted on top, it gives the pumpkins their speckled look.
• Avocado for green. Mashed avocado turns the filling a soft green for eyeballs and spider webs and makes it extra creamy. It browns as it sits, so make the green fillings the day you serve them.

The one place I still use food coloring is the spider web eggs, where a blue and green dye bath marbles the outside of the egg whites. The fillings themselves stay dye-free.

If you are trying to cut back on synthetic dyes, Halloween is the hardest week of the year to do it. The FDA revoked authorization for Red No. 3 in food in January 2025 and gave manufacturers until January 15, 2027 to reformulate. To be fair to the dye, the FDA says it acted as a matter of law under the Delaney Clause, and that the cancer finding behind the decision came from a rat-specific mechanism that does not occur in humans. Either way, a deviled egg doesn’t need it.

Spider Deviled Eggs

Spider deviled eggs are the design people recognize from across the room, and the only extra ingredient is a can of pitted black olives.

For 4 halves you need: 4 pitted black olives.

Fill 4 egg halves with the base filling. Cut 2 olives in half lengthwise and set one half, cut side down, in the middle of each egg as the spider’s body. Slice the other 2 olives into thin strips and tuck three or four legs on each side of every body. Strips cut across the olive come out curved, which makes the legs look like they are mid-crawl.

Pumpkin Deviled Eggs

Pumpkin deviled eggs are the easiest design here. They also work for Thanksgiving, so a batch can pull double duty this season.

For 4 halves you need: 1/8 teaspoon ground turmeric (optional), smoked paprika for dusting and 4 small pieces of chive or green onion.

Stir the turmeric into the filling for these 4 halves if you want a brighter orange, then pipe or spoon it in. Dust the tops with smoked paprika and press a small piece of chive at the top edge of each egg for the stem. If you pipe a round mound, you can drag a toothpick down the sides to make pumpkin ridges.

Eyeball Deviled Eggs

Eyeball deviled eggs are the creepiest of the five and the most fun to make. The trick is filling the halves level with the white, so the egg reads as a round eye instead of a mound.

For 4 halves you need: 2 tablespoons mashed avocado, 1 pitted black olive sliced into 4 rings and a few drops of sriracha.

Before you fill, set aside about a tablespoon of plain filling. Stir the avocado into the rest of this portion and fill 4 halves just level with the top of the white. Set an olive ring in the center of each egg and add a drop of sriracha inside the ring for the pupil.

For the bloodshot veins, mix a little sriracha into the filling you set aside until it turns red. Thin it with a little mayo if it is too stiff, spoon it into a piping bag with a small round tip and draw thin, wavy lines out from the olive. If piping isn’t your thing, finely shredded carrot makes quick veins instead, as in the serving idea below.

Devil Deviled Eggs With Horns

These are deviled eggs taken literally: red pepper devil horns on top and an angry olive face underneath. They take the most knife work of the five, but the cuts are small and forgiving.

For 4 halves you need: 1/4 of a small red bell pepper and 2 pitted black olives.

Fill 4 halves with the base filling. Cut the bell pepper into 8 small, elongated triangles and press two into the top of each egg as horns, points up. Cut the olives into tiny pieces: round dots for eyes and thin slanted slivers for eyebrows. Angling the eyebrows down toward the center is what makes the face look mischievous rather than surprised. If kids are helping, candy eyes are an easy swap for the olive dots.

Spider Web Deviled Eggs

Spider web deviled eggs get their crackled pattern before you ever peel them, so start these at least two hours before the rest.

For 4 halves you need: 2 hard-boiled eggs still in their shells, blue and green food coloring, 1 tablespoon mashed avocado and black sesame seeds (optional).

Gently tap the hard-boiled eggs all over with the back of a spoon so the shells crack but stay on. Mix the food coloring with enough water to cover the eggs, add them and let them soak in the refrigerator for about two hours. When you peel them, the dye that seeped through the cracks leaves a web pattern on the whites. Halve them, fill with a portion of the base filling tinted green with the avocado and sprinkle with black sesame seeds if you like.

How Far Ahead to Make Halloween Deviled Eggs and How to Transport Them

You can make most of this the day before. Keep the whites and the filling separate until the day of the party, then fill and decorate within a few hours of serving. Hard-cooked eggs need to go into the refrigerator within two hours of cooking and are best used within a week, according to the USDA’s egg safety guidance, so there is plenty of room to work ahead.

1. The day before: boil and cool the eggs. If you are making spider web eggs, crack two and start their dye bath now, then peel them after the soak. Peel and halve the rest, make the base filling and store the whites in a covered container and the filling in a sealed bag in the fridge.
2. Party day, a few hours before: divide the filling, color each portion and fill the eggs. Mix the avocado fillings last so they stay green.
3. Right before serving: add the olive spiders, pepper horns, chive stems and sriracha. Olive pieces can bleed a little onto the filling if they sit for hours.

How to transport deviled eggs: if you are taking them to someone else’s party, carry the whites in a deviled egg carrier or nestled in a muffin tin so they don’t slide, and bring the filling in a piping bag inside a cooler. Pipe and decorate when you arrive. It only takes a few minutes and the eggs look freshly made instead of jostled. Once they are out, set the platter over a tray of ice to keep them cold. Any leftovers chop up into a quick egg salad the next day.

Are Deviled Eggs Healthy?

For a party appetizer, deviled eggs are one of the better choices on the table. Each half of these Halloween deviled eggs comes to about 55 calories, 3.5 grams of protein and less than a gram of carbohydrate by my recipe card’s estimate. Three halves gets you roughly 10 grams of protein, which is more than most party food offers.

Then there is cholesterol. Each half carries about 94 milligrams by the same estimate, and the research on whole eggs is more mixed than either side admits. A 2020 analysis in The BMJ followed more than 215,000 people, including over 173,000 women in the Nurses’ Health Studies, for up to 32 years and found that eating up to one egg a day was not associated with higher cardiovascular disease risk. Its updated meta-analysis of 1.7 million participants found the same. A 2022 meta-analysis in Circulation came out the other way, linking each additional egg per day with a small rise in cardiovascular risk, about 4% overall and 8% in US cohorts.

Both are observational studies, so they show associations rather than cause and effect, and the differences they describe are small at the amounts most of us eat. Two deviled egg halves add up to one egg. For most people that fits comfortably, but if your doctor has asked you to limit dietary cholesterol, count them toward your day.

Protein is the part I care most about for women in midlife, since we need more of it per meal to protect muscle as we age. If you’re not sure where your number should land, I walk through it in how much protein per day for women.

Planning the rest of a fall party menu? My pumpkin turkey chili feeds a crowd from one pot and pairs well with a deviled egg platter.

Print

Halloween Deviled Eggs (5 Spooky Designs)

Prep Time: 35 minutes mins

Cook Time: 15 minutes mins

Spider web dye bath (optional): 2 hours hrs

Total Time: 50 minutes mins

Servings: 24 egg halves

One easy, high-protein deviled egg filling turned into five Halloween designs: olive spiders, pumpkins, bloodshot eyeballs, little devils and spider web eggs. I color the fillings with turmeric, smoked paprika and avocado instead of food dye.

Ingredients  

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Base filling

• 12 large eggs, hard-boiled and peeled
• ¼ cup mayonnaise, plus more to thin for piping
• 2 tablespoons Greek yogurt
• 1 teaspoon dry mustard powder
• ½ teaspoon white pepper
• ½ teaspoon salt
• ½ teaspoon smoked paprika

Spiders (per 4 halves)

• 4 pitted black olives

Pumpkins (per 4 halves)

• ⅛ teaspoon ground turmeric, optional, for a deeper orange filling
• smoked paprika, for dusting
• 4 small pieces fresh chive or green onion

Eyeballs (per 4 halves)

• 2 tablespoons mashed avocado
• 1 pitted black olive, sliced into 4 rings
• sriracha, a few drops

Devils (per 4 halves)

• ¼ small red bell pepper
• 2 pitted black olives

Spider webs (per 4 halves)

• 2 hard-boiled eggs, from the dozen, shells on
• blue and green food coloring, for the dye bath
• 1 tablespoon mashed avocado, to tint the filling green
• black sesame seeds, optional

Get Recipe Ingredients

Instructions

Base deviled eggs

• Hard boil the eggs, cool them in ice water and peel. If you are making spider web eggs, set two eggs aside unpeeled and follow the spider web steps first.
• Slice the peeled eggs in half lengthwise and pop the yolks into a bowl.
• Mash the yolks with the mayonnaise, Greek yogurt, mustard powder, white pepper, salt and smoked paprika until smooth. Add mayonnaise a teaspoon at a time if you want it soft enough to pipe.
• Divide the filling between the designs you are making, then fill and decorate as below.

Spiders

• Fill 4 halves. Cut 2 olives in half lengthwise and set one half on each egg as the spider body.
• Slice the remaining 2 olives into thin strips and tuck 3 or 4 legs on each side of every body.

Pumpkins

• Stir the turmeric into this portion of filling if you want a brighter orange, then pipe or spoon it into 4 halves.
• Dust with smoked paprika and press a small piece of chive at the top of each egg for the stem.

Eyeballs

• Set aside about 1 tablespoon of plain filling. Stir the avocado into the rest and fill 4 halves level with the white.
• Place an olive ring in the center of each egg and add a drop of sriracha inside the ring.
• Mix a little sriracha into the reserved filling to turn it red, pipe it through a small round tip and draw thin bloodshot lines out from the olive.

Devils

• Fill 4 halves. Cut the bell pepper into 8 small, elongated triangles and press two into the top of each egg as horns.
• Cut the olives into tiny pieces for eyes and angled eyebrows and arrange a face on each egg.

Spider webs

• Gently tap the 2 reserved hard-boiled eggs with the back of a spoon to crack the shells all over without peeling them.
• Mix blue and green food coloring with enough water to cover the eggs and soak them in the refrigerator for about 2 hours.
• Peel to reveal the web pattern, halve, and fill with a portion of filling tinted green with the avocado. Sprinkle with black sesame seeds if you like.

Video

Equipment

deviled egg platter

pastry tips and bag

Notes

Nutrition is per egg half for the base filling and is an estimate based on my classic deviled egg recipe card. Garnishes add very little, the avocado in the eyeball and spider web eggs adds a small amount of fat.

Make ahead: boil and peel the eggs and mix the filling up to a day ahead, store them separately in the refrigerator, then fill and decorate within a few hours of serving. Avocado fillings are best made the day you serve them.

Nutrition

Serving: 1egg halfCalories: 55kcalCarbohydrates: 0.5gProtein: 3.5gFat: 4gSaturated Fat: 1gCholesterol: 94mgSodium: 100mgFiber: 0.1gSugar: 0.2gNet Carbohydrates: 0.4g

Full nutrition

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