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Halloween Deviled Eggs

Halloween deviled eggs add a little magic to this classic party appetizer! A budget-friendly, super simple, way to serve a crowd and the extra presentation makes them perfect for any Halloween party!

spider deviled eggs

Almost Too Cute To Eat!

Deviled eggs are such a classic appetizer for parties and get-togethers. They’re super easy and inexpensive to make, and everyone loves them. Even those who don’t generally love hard-boiled eggs! There’s something about that creamy sweet and smoky filling that people find irresistible.

These Halloween deviled eggs put a fun and festive Halloween spin on them in the most delicious and creative way. Display your pumpkin deviled eggs and your spider deviled eggs as a part of your fun fall charcuterie board or alongside other appetizers for a truly spectacular Halloween display table!

halloween deviled eggs on wooden board

How to Make Halloween Deviled Eggs

The part of this recipe that people tend to get nervous about is boiling the eggs! Once you know how to boil hard boil eggs, you’re basically in the clear. Not only for this recipe but be sure to take notes for breakfast ideas too!

Once they’re cooked and peeled, they’re sliced in half vertically and the yolk gets scooped out. Make the delicious filling by combining the remaining ingredients with the yolk and fill the egg whites back up again with the mixture. It is SO GOOD!

Make Extra Hardboiled Eggs!

While you’re at it, throw in a few extra. Not just in case one or two don’t peel nicely (although, that’s the main reason), but because they make a great snack!

Seasoning Variations

The presentation of these Halloween deviled eggs is the focus of this recipe, so we’re using the classic ingredients. If you are up to jazzing up the mixture a bit with additional flavors, it’s totally doable!

  • Bacon ranch deviled eggs are always a hit.
  • Add a bit of spice with cayenne, jalapeno, or horseradish.
  • For a less sweet version, swap the sweet relish for dill.
  • Play around with seasonings and add the ones you like. A little extra paprika, garlic powder, everything bagel seasoning, etc.
pumpkin deviled eggs on white plate

Adorable Halloween Deviled Egg Ideas!

  1. Spiders: Slice pitted black olives in half. Place one half on top of the egg mixture, shell side up, and use the other half to thinly slice 8 legs, placing 4 along each side of the first half.
  2. Pumpkins: Super cute, place a little piece of chive at the top of one end of the center orange portion (the yolk) to act as the stem. For a little extra something, use a toothpick to create vertical lines down the “pumpkin” for effect.

Make Ahead

If you’re making these ahead of time, make the deviled eggs first. Then add the spider and pumpkin presentation just before serving.

Tips

  • The fresher the eggs, the easier they are to peel. You want the peel to come away as cleanly as possible without taking any of the egg white with it.
  • Some people find adding a bit of vinegar to their boiling water helpful in softening the peel.
  • To save time, boil eggs ahead of time, even the night before. That way they’re ready to go when you are.
  • Use a piping bag for neater dollops of the egg yolk mixture. It’s not a must but makes for a pretty presentation for the pumpkin eggs. The spiders will hide theirs anyway!

Storage Suggestions

Any leftover deviled eggs can be stored in an airtight container for up to 3 days. Hard-boiled eggs will also keep stored for up to 3 days if you’re planning ahead.

Halloween deviled eggs on white plate

More Fun Halloween Recipes:

spider deviled egg on white plate

Halloween Deviled Eggs

5 from 5 votes
Halloween deviled eggs add a little magic to this classic party appetizer! A budget-friendly, super simple, way to serve a crowd and the extra presentation makes them perfect for any Halloween party!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 6

Ingredients 

  • 6 large eggs
  • 3 Tablespoons mayo
  • 1 teaspoon mustard
  • 1-2 teaspoons pickle relish with juice
  • Salt and Pepper , to taste

Spider Deviled Eggs

  • 12 black olives

Pumpkin Deviled Eggs

  • 1/2 teaspoon smoked paprika , more to taste
  • chives

Instructions

  • Place eggs in a large sauce pan. Cover the eggs with an inch of cold water. Turn the heat to high and then cover with a lid and bring to a boil.  
    eggs in pot
  • When the water reaches a boil, cook for an additional 6 minutes (or desired time). Use a spoon to transfer to a bowl full of ice cold water. Allow to sit for 5 minutes. Tap the eggs on the counter until the shell cracks and then run under cold water to peel.
    eggs in ice bowl
  • Slice eggs in half vertically and then scoop the yolks out with a spoon. Place yolks into a bowl with the mayo, mustard and pickle relish. Smash with a fork until smooth. Add more mayo as needed to create desired creaminess. Salt and pepper to taste. Add the smoked paprika if making the pumpkin shaped eggs.
    deviled eggs ingredients in bowl
  • Then place yolk mixture back into the egg white. You can use a spoon or place in a zip top bag and snip the top off to pipe in.
    deviled eggs cut in half on white plate

For Spiders

  • For the spider deviled eggs, cut the olives in half. Put one half on top of the egg for the body. Thinly slice the other half for the legs. Place 4 legs on each side.
    halloween deviled eggs on wooden board

For Pumpkins

  • Mix the smoked paprika into the egg mixture before piping. Then pipe into eggs and add a small piece of chive on top for the stem. You can also use a toothpick to create vertical lines for a pumpkin. Sprinkle extra paprika on top if desired.
    pumpkin deviled eggs

Video


Notes

Storage: Store in a sealed storage container in the refrigerator for up to 3 days. If making ahead of time, I recommend adding the olives and chives just before serving.

Calories: 112kcal | Carbohydrates: 1g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 125mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
Course: Appetizer
Cuisine: American
Author: Jamielyn Nye

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