Spooky Deviled Eggs Recipe for Perfect Halloween Parties
These devilishly fun treats combine the classic creamy, tangy deviled egg filling with a spooky twist, perfect for Halloween gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 halves 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 12 large eggs, boiled and peeled
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Black olives, sliced into rings
- Green food coloring
- Red food coloring (optional)
- Parsley or chives for garnish
Instructions
- Place eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then lower the heat and simmer for 10 minutes. Remove and place in ice water to cool.
- Once cooled, gently peel the eggs under running water to avoid cracks. Pat them dry with paper towels.
- Cut each egg in half lengthwise. Carefully scoop out the yolks into a mixing bowl.
- Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until creamy.
- Stir in green food coloring until the filling reaches your desired spooky hue. For extra creepiness, add a drop or two of red food coloring for a bloodshot effect.
- Spoon the filling into a piping bag or zip-top bag. Pipe the filling into the egg white halves.
- Place a slice of black olive in the center of each egg to create the ‘monster eyes.’ Add parsley or chives around the edges for a ghoulish touch.
- Refrigerate the eggs for at least 15 minutes before serving.
Notes
Use slightly older eggs for easier peeling. Adjust food coloring for desired spookiness. Practice makes perfect for decorating.
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Fat: 7
- Carbohydrates: 1
- Protein: 6
Keywords: Halloween, Deviled Eggs, Spooky, Party Food, Easy Recipe