Halloween deviled eggs are fun to make for a high-protein snack!
Tasty and wholesome this twist on deviled eggs for Halloween come in two scream-worthy versions that all the ghosts and goblins will gobble up!
Scary, bloodshot eyeballs and big black spiders will put the ‘EEEK!’ on any party table!
Ingredients for Halloween Deviled Eggs
Halloween parties are the best for DIY costumes, décor, and homemade treats!
Filling – The usual deviled eggs make a creamy filling. Mayonnaise, mustard, and a few seasonings are all you need.
How to Make Halloween Deviled Eggs
Marbling the eye and the spider eggs are what really make these fun snacks all the eerier!
- Cook the eggs: Hard boil the eggs on the stovetop.
- Add the coloring: Gently tap the eggs with a spoon to create a cracked pattern all over and place them in bowls of food coloring to dye the colors per the recipe below.
- Prepare the filling: Mash the eggs and prepare the filling below. Fill the egg halves.
- To Make Eyeballs: Use two sizes of piping tips. Cut a circle of cheese with the larger tip and cut out the center with the smaller tip.
- Use the smaller tip to cut out a circle of olive and place it inside the circle of cheese.
- MAKE THE SPIDERS: Cut an olive in half to create the spider’s body and then cut 8 pieces from two more olives to make the legs. Place on the egg filling of the black marbled eggs.
Storing Deviled Eggs
- Make trays of Halloween deviled eggs and cover them with plastic wrap.
- Keep them in the refrigerator for up to 2 days before serving cold.
- This recipe can be doubled or tripled and they can be easily transported to a party or potluck!
Did your family love these Halloween Deviled Eggs? Be sure to leave a rating and a comment below!
Halloween Deviled Eggs
Halloween deviled eggs put a spooky spin on the traditional party favorite!
To boil the eggs
Place eggs in a saucepan and cover with water ½-inch above the eggs. Bring the water to a rolling boil over high heat, cover, and remove from the heat. Let stand covered for 15-17 minutes (for large eggs). Remove from hot water and place in a bowl of ice water for 5 minutes.
To marble the eggs
While the eggs are cooling, prepare two separate bowls with 2 cups of water and 2 tablespoons of vinegar in each. Add ½ teaspoon of black gel food coloring to one bowl and ½ teaspoon of red gel food coloring to the other bowl.
Once cooled, remove the eggs from the ice bath and gently tap each egg with the back of a spoon or on the counter all over to crack the shells, being careful not to break the membrane between the egg and the shell. Place half of the cracked eggs in each bowl and let sit for an hour.
Remove the eggs from the bowl with tongs (reserve the water), and peel the eggs gently under running cold water.
Cut the eggs with the black marbling in half from top to bottom, cut the eggs with the red marbling in half across the center. Trim a tiny piece across the bottom of each egg so they stand upright.
Using the reserved colored water, dip a piece of unwaxed floss or a toothpick into it and create a marbling effect on the sliced, upward-facing portion of the egg. (Add additional gel coloring to the water if it isn’t dark enough)
For the filling
Remove the yolks from each egg and place them in a medium bowl, place the whites on a serving platter.
With a fork, mash the yolks into a fine crumble. Mix in mayonnaise, dill pickle juice, mustard, salt, and pepper until smooth.
Use a piping bag or spoon to fill all the egg whites with the yolk mixture.
For the eyeball eggs
Use two different sizes of piping tips. With the larger tips, cut out circles of cheese. Use the smaller tips to cut out the centers of the cheese so you have a ring.
Use the smaller tip to cut out a circle of olive and place it inside the circle of cheese to form a pupil. Place it on top of the egg yolks.
For the spider eggs
Use 2 black olive end pieces to create the body of each spider. For the legs of each spider, cut 2 black olive slices thinly into 8 pieces and place them around the olive “body” to resemble a spider on the black marbled eggs.
Calories: 91 | Carbohydrates: 1g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 201mg | Potassium: 39mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 185IU | Vitamin C: 0.01mg | Calcium: 51mg | Iron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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