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Easy Halloween Deviled Eggs

These Halloween Deviled Eggs turn a classic party appetizer into cute pumpkins, spooky spiders, and mini devils. They're easy to make ahead and perfect for Halloween parties, spooky snack boards, or any Halloween appetizer spread.

Course Appetizer
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 12 deviled eggs

Ingredients

  • 6 large eggs
  • 2-3 tablespoons mayonnaise
  • 1 teaspoon yellow or Dijon mustard
  • ½ teaspoon apple cider vinegar
  • Salt and pepper, to taste

For Decorating:

  • 3 teaspoons pureed roasted red pepper, optional
  • Paprika
  • Fresh chives
  • Pitted black olives
  • Red bell pepper

Instructions

  1. Place the eggs in a medium pot and cover them with about 1 inch of water. Cover the pot and bring the water to a boil. Turn off the heat and let the eggs sit in the hot water for 12 minutes.

  2. Transfer the cooked eggs immediately to a bowl of ice water and let them cool for 10 minutes. Peel the eggs once they're completely cooled.

  3. Slice each egg in half lengthwise and carefully remove the yolks. Place the yolks in a small mixing bowl.

  4. Add the mayonnaise, mustard, apple cider vinegar, salt, and pepper to the yolks. Mash and stir until smooth and creamy. For a light orange filling, mix in about 3 teaspoons of pureed roasted red pepper.

  5. Spoon the filling into a zip-top bag, snip off one small corner, and pipe the mixture evenly into the egg whites.

Decorating

  1. For pumpkin deviled eggs, make curved lines through the filling, sprinkle with paprika, and add a small piece of chive for the stem.

  2. For spider deviled eggs, cut a black olive in half lengthwise. Use one half for the spider's body and cut the remaining half into thin strips for the legs.

  3. For devil deviled eggs, cut small horns and decorative pieces from red bell pepper and arrange them on top of the filling.

Recipe Notes

  • For air fryer eggs, preheat the air fryer to 300°F for 3 minutes. Cook the eggs for 13-15 minutes, then transfer them to an ice bath for 10 minutes.
  • For Instant Pot eggs, add 1 cup of cold water and the trivet to the Instant Pot. Add the eggs and pressure cook on high for 6 minutes. Natural release for 1 minute before releasing the remaining pressure, then transfer the eggs to an ice bath.
  • Start with 2 tablespoons of mayonnaise and add more as needed so the filling doesn't get too thin.
  • Pureed roasted red pepper can be mixed into the filling for light orange pumpkin eggs.
  • A little mashed avocado can be added for pale green Halloween eggs.
  • The recipe can easily be doubled for a larger Halloween party.
  • Store leftover deviled eggs covered in the refrigerator for up to 2 days.