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Halloween Deviled Eggs – Halloween is just around the corner, and that means it’s time to start thinking about spooky party food! Deviled eggs are always a hit, and they make a great party tray food. With these three delivered egg recipes, you can have a different one for each of your guests. The pumpkin deviled egg is perfect for fall, the spider is perfect for Halloween, and the little green monster is ideal for…well, any time!
Table of contents
If you’ve been looking for a few Halloween-deviled egg ideas, you’ve come to the right place! These three recipes are easy to make and are sure to be a hit with your guests. The pumpkin-themed deviled egg is made with harissa paste, which gives it a nice spicy kick. The spider-deviled egg gets its golden yellow hue from the addition of turmeric, and, my personal favorite, the little green monster, has avocado mixed in for a fun green color.
why you’ll love this Halloween deviled egg tray
- Variety of flavors in one party tray. Each deviled egg not only looks Halloween-y but also has a unique flavor. Making the different flavors doesn’t require a ton of extra effort either, as they all use the same yolk base for the filling.
- They’re easy to make. The most labor-intensive part is, of course, peeling off the shells. If you’ve got kids at home, get them involved in peeling!
- They’re perfect for a crowd. Deviled eggs are one of those foods that are always popular at parties. They’re easy to eat and don’t require any utensils. Plus, they can be made ahead of time, so you’re not scrambling to put them together at the last minute.
- Tons of ways to hard boil eggs. You aren’t restricted to the stovetop method. You can make hard-boiled eggs in your instant pot and even in an air fryer.
Ingredients to make Halloween decorated deviled eggs
You are going to need a few non-standard deviled egg ingredients to make these, but don’t worry they are all pretty common!
Basic Deviled Egg Ingredients
- Eggs: You’re going to want to use large or jumbo eggs for this recipe. I find that they have the best ratio of yolk to white and are much easier to work with.
- Mayonnaise: This is the base of most deviled egg recipes, so you’ll want to use a good quality mayo. I like to use avocado oil mayonnaise, but any kind will do.
- Dijon mustard: This adds a little bit of tang and depth of flavor to the filling.
- Lemon juice: Fresh lemon juice is always best; it has a bright flavor that bottled lemon juice lacks, and often times bottled lemon juice is made with artificial lemon flavoring.
- Salt and pepper: Can’t have deviled eggs without salt and pepper!
- Harissa paste: I am a little biased, but I can’t help it my harissa paste is the best! This is what gives the pumpkin deviled egg its beautiful orange color and spicy flavor. If you don’t want to make homemade harissa or can’t find harissa paste, you can use sriracha sauce or even a little bit of cayenne pepper mixed with tomato paste for the orange color.
- Turmeric: This spice is what gives the spider-deviled egg its yellow color. It also has a slightly earthy flavor that goes well with the egg yolks.
- Avocado: The avocado not only gives the little green monster its color, but it also makes the filling nice and creamy.
- Black olives: You’ll use these for both the spider-deviled egg legs as well as the eyes of the little green monster. You’ll need whole and sliced black olives for the different parts.
- Parsley leaves: I like to use flat-leaf parsley for the pumpkins and also for the little green monsters that we want to have “hair.”
- Paprika: This is for dusting the pumpkin deviled eggs. The burnt orange of the paprika adds dimension and color. You can use smoked paprika for a more intense flavor.
How to make Halloween-themed deviled eggs
You’re going to start out making these deviled eggs like you would a normal tray of deviled eggs. You’ll need to hard boil your eggs, then peel and halve them and remove the yolks. Once you’ve done that, you can start on the different flavor combinations.
prepare Egg Mixture
- Cut your hard boiled eggs in half length-wise.
- Scoop the yolks into a large bowl.
- Mash the egg yolks with the back of a fork.
- Mix in mayonnaise, Dijon, lemon juice, salt, and pepper.
- Add each of the fillings to three separate sturdy zip-top bags. Snip off the corner of the first bag.
- Using it like a pastry bag, fill four of the prepared egg whites with the first color filling.
- Repeat with the other two colors of filling until all of the egg whites have been filled.
Tips for making deviled eggs
- Use vinegar! However, you choose to cook your hard-boiled eggs, add a tablespoon of vinegar into the water. It will make peeling the eggs much easier. Or try my Instant Pot Eggs method – my favorite way to make hard boiled eggs!
- Pick your mix-Ins! I love the avocado and harissa used here to make these festive for Halloween, but if you are making these during a different time of year, or prefer a classic deviled egg, simply omit the mix-ins and keep the filling plain.
- Try adding butter to your deviled eggs. Julia Child was famous for adding a knob or two of butter (1 to 2 tablespoons) to her deviled egg filling; it keeps the filling from drying out and gives it a decadent flavor.
- Make Ahead. To make these ahead, prepare the eggs and filling. Refrigerate separately, then fill right before serving.
popular substitutions & additions
- Try pesto instead of avocado. For the green deviled eggs, if you are not consuming them immediately, the avocado may brown, so try it with fresh refrigerated pesto (the color is brighter than the shelf-stable pesto).
- Use Greek yogurt instead of mayo for a lighter filling. You can substitute a full-fat Greek yogurt at a 1:1 ratio for the mayo in this recipe.
- Try other herbs. If you don’t have flat-leaf parsley, you could use cilantro or basil.
- Add some texture. You can add diced celery, shredded carrot, or pickle to the filling for some extra texture and flavor.
how to store deviled eggs
Deviled eggs are best eaten the day they are made, but can be stored in the fridge in an airtight container. Keep in mind the deviled eggs with avocado will brown, so if you are making them ahead, I recommend using pesto instead.
The eggs themselves can be hard-boiled up to a week in advance. Store them in the fridge until you are ready to make the deviled eggs.
how long will deviled eggs last in the fridge?
Deviled eggs will last in the fridge for 2-3 days. After that, you’ll want to toss them.
Frequently asked questions
The term “deviled” actually dates back to the 18th century and was used to describe foods that were spicy or zesty. You have to imagine back then; spices were a lot more expensive and harder to come by, so when people used them, it was a real treat and most likely a shocker to the palette!
Yes, deviled eggs should be served cold. If they will be out at room temperature for longer than an hour, you’ll want to keep them on ice.
Nope! You can use either white or brown eggs for this recipe. I personally prefer using brown eggs because they are a bit larger, but it’s really up to you.
Halloween is the perfect time to get creative in the kitchen and try out some fun new recipes. These spooky and delicious deviled eggs are a great way to celebrate the holiday, and they can be made ahead of time, so you don’t have to worry about last-minute cooking. Whether you’re for a quick snack or something to bring to your next Halloween party, these eggs are sure to please.
More Halloween recipes:
Check out this roundup full of sweet, savory, and SPOOKY Halloween recipes. And for more recipes, here are my favorites:
If you try this feel good Halloween Deviled Eggs recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Halloween Deviled Eggs
For The Eggs:
- ¼ avocado
- ½ tablespoon harissa paste or tomato paste
- ½ teaspoon turmeric
- Smoked Paprika
- Parsley Leaves
- Black olives halved and thinly sliced into rings
- Place the eggs in a medium pot. Cover with cold water by one inch. Set over medium heat and bring to a boil. As soon as the water reaches a boil, remove from heat and cover. Let sit for 15 minutes. Remove from pot and set in an ice bath to cool.
- Once cool, peel hard boiled eggs. Cut the eggs in half and scoop the yolks into a large bowl. Set the egg whites aside on a large platter. Season with salt and place in the fridge while you prepare the filling.
- Mash the egg yolks with the back of a fork, then mix in mayonnaise, Dijon, lemon juice, salt and pepper.
- Divide the filling evenly among 3 smaller bowls. To the first bowl, add avocado and mix until combined. To the second bowl, add harissa paste and mix until combined. To the third bowl, add turmeric (and more mayonnaise if needed) and mix until combined.
- Add each of the fillings to three separate sturdy zip top bags. Snip off the corner of the first bag. Using it like a pastry bag, fill four of the prepared egg whites with the first color filling. Repeat with the other two colors of filling until all of the egg whites have been filled.
- To garnish the avocado eggs, use two black olive slices to form eyes. To garnish the harissa eggs, use a parsley leaves as a pumpkin stem, then sprinkle them with a little smoked paprika. To garnish the turmeric eggs, use half black olive slices to form the spider body and thinly sliced black olives to form the spider legs. Serve right away.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.