These Halloween Deviled eggs are the perfect appetizer for your Halloween party. Not only are they adorable, they are absolutely delicious and will be a crowd favorite.
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I used pimento-stuffed olives to make monster eyes and black olives to make spiders but you could add a few drops of orange food coloring to make make the filling look like pumpkins (with a sprig of parsley as the pumpkin stem) or add avocado/green food color to the filling to make zombie green deviled eggs. The options are endless.
- Boiled eggs. I prefer 12-minute hard boiled eggs for deviled eggs as the yolks are so much easier to get out of the egg whites.
- Sour cream.
- Dijon mustard.
- Lemon juice.
- Garlic powder.
- Smoked paprika (optional).
- Salt and black pepper.
- Olives, for decorating.
How to make Halloween Deviled Eggs
Boil the eggs for 12 minutes then run under cold water or place them in a bowl of ice water to cool down. Carefully peel the eggs then halve the eggs with a sharp knife and remove the egg yolks. Add the yolks to a mixing bowl and add the mayo, sour cream, mustard, lemon juice and seasonings. Blend with an immersion blender until smooth. Alternatively, mash with a potato masher. Transfer the egg yolk mixture to a piping bag then fill each egg half with the filling. You can fill the eggs with a spoon as well.
To decorate, slice the pimento-stuffed olives into thin slices for monster eyeballs. Slice the black olives in half to form the spider bodies. For the legs, slice an olive half into strips then carefully add to the eggs.
Can I make these ahead?
Deviled eggs can be made a day ahead of serving. Cover then well with plastic wrap and keep in the refrigerator until you’re ready to serve. The boiled eggs can be kept whole in an airtight container in the fridge for up to 3 days before filling.
Egg yolks, mustard, mayo, sour cream and flavorings like lemon juice, garlic powder, paprika, salt and pepper. Sweet relish, hot sauce and herbs like chives, dill or parsley can also be added.
Greek yogurt or full cream sour cream are a good alternative.
Halloween Deviled Eggs
- 18 extra-large eggs
- ¾ cup mayonnaise
- 4 tbsp sour cream
- 1-2 tsp Dijon mustard to taste
- 2 tsp lemon juice
- 1½ tsp garlic powder
- 1 tsp smoked paprika
- salt and pepper to taste
- pimento-stuffed olives for decorating
- black olives for decorating
- Bring a large pot of water to the boil.
- Add the eggs with a slotted spoon and allow to boil for 12 minutes.
- Drain the eggs and run under cold water to cool down.
- Carefully peel the eggs then halve each egg and with a teaspoon, scoop the yolk out.
- Add the yolks to a mixing bowl then add the mayonnaise, sour cream, mustard, lemon juice, paprika, garlic powder, salt and pepper. Blend with an immersion blender until smooth.
- Transfer the deviled egg filling to a piping bag fitted with a piping nozzle then fill each egg half with filling.
- To decorate, slice the pimento-stuffed olives into thin slices for monster eyes. Slice the black olives in half to form a body for the spider. For the legs, slice an olive half into strips then carefully add to the eggs.
- Place the deviled eggs on a serving platter and serve.