Halloween Deviled Eggs Recipes – Spooky Snacks for Kids’ Party

Halloween brings a lot of joy to children and if you plan a party for the little ones, these Halloween deviled eggs recipes will help you serve super fun food! Halloween party snacks allow you to get really creative.

Deviled eggs are a versatile appetizer and decorate any festive table. When decorated for Halloween, they will attract everyone’s attention! Tasty, original, easy and simple – Halloween deviled eggs for kids will surely be a hit!

Halloween Deviled Eggs Recipes – Eye of Newt

Ingredients:

• 12 hard boiled eggs
• 1/4 cup light mayonnaise
• 2 tsp Dijon mustard
• 1/4 tsp each salt and freshly ground pepper
• 24 pitted black olives
• 1/4 cup ketchup

Directions:

Cut eggs in half lengthwise.

Remove yolks and place in medium bowl. Set whites aside.

Mash yolks with fork; stir in mayonnaise, mustard, salt and pepper. Pipe or spoon egg yolk mixture into egg white halves.

Transfer ketchup to resealable bag. Snip off corner. Pipe ketchup onto egg white to resemble veins in blood shot eyes. Place one olive into the center of each yolk to resemble an eyeball.

Serve immediately or store in refrigerator for up to 2 days.

Skull Deviled Eggs Recipe

Ingredients:

• 12 hard-boiled large eggs
• 1/4 cup mayonnaise
• 1/4 cup roasted sweet red pepper strips, finely chopped
• 2 teaspoons Dijon mustard
• 2 teaspoons cider vinegar
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup finely crushed corn chips

Directions:

Cut eggs lengthwise in half and remove yolks.

In a small bowl, mash yolks. Stir in mayonnaise, peppers, mustard, vinegar, paprika, salt and pepper until blended.

Using a small and a large straw, decorate each egg white to make a skull with eyes, a nose and a mouth.

Pipe yolk mixture into egg whites.

Place crushed chips in a shallow bowl. Dip each exposed yolk into chips.

Refrigerate, covered, until serving.

Also read: Halloween Charcuterie Board: These Spooky Snack Plates Are Perfect for Your Party!

Jack-O-Lantern Deviled Eggs Recipe

Ingredients:

• 6 hard boiled eggs, peeled
• ½ shallot, minced
• 1 tsp Worcestershire sauce
• 1 tsp capers, minced
• 1 Tbsp mayonnaise
• ½ tsp Dijon mustard
• 1 tsp Sriracha Sauce
• 1 tsp finely chopped chives
• Salt and pepper to taste
• Orange food color or gel
• ½ sheet of Nori

Directions:

Slice the eggs into halves lengthwise.

Remove the egg yolks and place into a mixing bowl. Set egg whites aside.

Into the same mixing bowl add shallots, Worcestershire sauce, capers, mayonnaise, mustard, Sriracha, chives, salt and pepper to taste. Mix well.

Add a few drops of orange food color or gel and mix well.

Place egg yolks mixture in a piping bag and pipe into egg white halves.

Cut Nori sheet into desired shapes to make faces.

Place shapes on top of the yolk mixture on the eggs.

Serve.

Cobweb Eggs – Halloween Party Food for Kids

Ingredients:

• 12 eggs
• 2 cups frozen blueberries

Directions:

Place eggs in single layer in bottom of large saucepan. Cover with cold water.

Add frozen blueberries to pan. Bring to a rolling boil. Remove saucepan from heat and let eggs stand for 20 minutes.

Remove eggs from boiling liquid. Do not discard liquid. On tea towel, crack eggs all over keeping shells on.

Place back in liquid; let stand for at least 1 hour or up to overnight, refrigerated.

Peel and serve immediately or refrigerate, covered, for up to 2 days.

Spooky Deviled Eyeballs Recipe

Ingredients:

• 6 large hardboiled eggs
• 2 tbsp. Mayonnaise
• 1 tbsp. mild mustard
• 3 drops red food dye
• 12 medium cocktail olives with pimentos
• 3 slices white bread
• salt and pepper, to taste

Directions:

Preheat oven to 350F/175 C. Use a tiny, round cookie cutter to cut 12 circles out of 3 pieces of bread. Flatten the circles as much as you can into wafers. Toast them for 5-7 minutes.

Slice each egg in half through the center, then gently slide the yolks out. Place the yolks in a mesh strainer over a bowl and use a spoon to push the yolks through. Add the mayonnaise, mustard, a sprinkle of salt and pepper, and stir. If the filling appears a little dry, add a little more mayonnaise. Add a few drops of red food dye until the color is a spooky red. Transfer filling in a pastry-piping bag.

Use a standard pastry-piping tip to cut an olive-sized hole through the top of an egg. Remove the cut piece from the egg. Don’t discard. Cut it in half. Use half of the piece to place back into the egg, and push it down, just enough to make room for an olive slice. The cut piece will hold the olive in place.

Cut a slice from an olive and place it into the egg.

Carefully turn the eggs over and fill. Place the bread toast on top to seal it. Flip it over and repeat with the rest of the eggs.

Eyeball Deviled Eggs Recipe

Ingredients:

• 12 large eggs
• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 can sliced black olives
• Ketchup

Directions:

In a medium saucepan, bring water to a boil. Carefully lower in eggs with a slotted spoon and boil, uncovered, for 8 minutes. Immediately transfer eggs to an ice bath to cool before peeling.

Peel and halve the eggs lengthwise. Remove the yolks and set the whites aside.

Add yolks to a blender or food processor along with mayonnaise and mustard and pulse until smooth. Scrape yolk mix into a plastic bag then cut the corner tip off.

Pipe the yolk mix into the egg whites, then place a black olive slice on top.

Use a toothpick to draw lines with ketchup on the whites of the eggs to create bloodshot eyes.

Halloween Deviled Eggs Recipes – How to Make Spider Eggs

Ingredients:

• 6 large hardboiled eggs
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 15 to 20 black olives, pitted

Directions:

Cut the eggs in half lengthwise. Pop the egg yolks into a small bowl and place the egg whites on a plate.

Mash the yolks with a fork and then add the mayonnaise, mustard, salt, and pepper. Mix until well blended.

Fill the egg halves with the egg yolk mixture.

Slice the olives in half and set aside 12 halves for the spider bodies. Slice the remaining halves into thin “legs” for the spiders.

Arrange 8 thin legs on a stuffed egg and place an olive half “body” in the center. Repeat with the remaining legs and olives.

Arrange the Halloween spider eggs on a large plate and chill until serving time.

Halloween Deviled Eggs Recipes – Flying Bat

Ingredients:

• 6 hardboiled eggs
• 1 tbsp. mayonnaise
• 1½  tsp. mustard
• 1 tsp. sour cream
• Salt and pepper, to taste
• 1 large red bell pepper

Directions:

For the Deviled Eggs

Slice the eggs lengthwise and carefully remove the yolks. Push the yolks through a mesh strainer.

Gently wash and dry your egg-halves with a paper towel.

In a small mixing bowl, mix your egg yolks, 1 tbsp. mayonnaise, 1 tsp. sour cream, 1½ tsp. mustard and a sprinkle of salt and pepper to taste.

Slice the sides of a large red pepper so you have 2 big pieces. Use your knife to cut the white webbed part off without cutting too deeply into the pepper, as best as you can. Turn the pepper slice over, and press it gently until it’s more flat.

Use a sharp knife (or x-acto knife) to slice bat wings and tiny triangles for horns.

Pipe filling into egg whites and carefully place the tiny horns and wings into the top and sides of the filling.

Black and Orange Deviled Eggs for Halloween

Ingredients:

• 12 eggs
• 2/3 cup rice vinegar divided
• Black paste food coloring
• Orange paste food coloring
• 4 tablespoons mayonnaise
• 2 teaspoon Worchester sauce
• 1 teaspoon horseradish
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper to taste

Directions:

Take 2 small bowls. In each bowl, add 2 cups of water and 1/3 cup of rice vinegar. Add 1+1/2 teaspoons of the paste food coloring to each respective bowl and stir to dissolve.

Boil the eggs for 10 minutes and then run under cold water. Peel and set aside to cool for 10 minutes.

Cut each egg in half lengthwise, remove the yolk and place in a separate bowl.

Rinse out the cooked egg white halves to remove any residual yolks.

Place 12 halves in the black tinted water and the remaining 12 in the orange solution.

Place two separate thick layers of paper towels on the counter next to the bowls.

After 5 minutes use a slotted spoon to remove the egg white halves from the liquid and rest the eggs face down on separate paper towel areas divided by color.

Add the mayonnaise, Worchester sauce, horseradish and garlic powder to the bowl with the egg yolks.

Use a fork to mix everything together.

Season with salt and freshly ground pepper to taste.

Use a separate bowl to divide the mixture in half. Using a few drops at a time tint one-half black and the other half orange.

Place the dyed egg whites on a serving plate. Use a teaspoon or a pastry bag to fill the egg white halves with the corresponding color filling.

Serve.