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 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 25 minutesminutes
Servings: 6
Ingredients
6large eggs
3Tablespoonsmayo
1teaspoonmustard
1-2teaspoonspickle relish with juice
Salt and Pepper, to taste
Spider Deviled Eggs
12black olives
Pumpkin Deviled Eggs
½teaspoonsmoked 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.
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.
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.
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.
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.
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.
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.