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Creepy Deviled Eggs

Creepy Deviled Eggs

Creepy Deviled Eggs are a fun Halloween twist on the classic appetizer, featuring colorful fillings and black olive “spiders” that make them look spooky but taste delicious—perfect for any Halloween party!
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Prep Time 10 minutes
Cook Time 15 minutes
Chill Time: 35 minutes
Total Time 1 hour
Servings: 12 creepy deviled eggs
Course: Appetizer, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • ½ cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • Salt and pepper to taste
  • Black food coloring
  • Orange food coloring
  • Black olives for spiders
  • Chives or green onions for garnish
  • Paprika optional
  • Cream cheese optional, for extra creaminess

Method
 

Boil the Eggs:
  1. Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes.
Cool and Peel:
  1. Transfer the eggs to an ice bath to stop the cooking. Once cooled, peel the eggs carefully.
Cut and Scoop:
  1. Slice each egg in half lengthwise. Gently remove the yolks and place them in a bowl.
Mash and Mix:
  1. Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper. For a Halloween twist, divide the mixture into two bowls—color one orange and the other black using food coloring.
Fill the Eggs:
  1. Spoon or pipe the colored filling back into the egg whites. Alternate colors for a fun look!
Add the Spooky Touch:
  1. Create “spiders” by placing half an olive on each egg for the body and thin slices for legs.
Garnish and Chill:
  1. Sprinkle with paprika or chopped chives, then refrigerate until ready to serve.

Notes

For the best Creepy Deviled Eggs, make sure your eggs are completely cooled before peeling to avoid tearing the whites. If you’re coloring the yolk filling, add food coloring a little at a time until you get the shade you like. Keep the decorated eggs chilled until serving so they hold their shape and stay fresh.