Halloween Deviled Eggs (5 Spooky Designs)
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
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
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.
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: 4gFiber: 0.1gNet Carbohydrates: 0.4g