These Halloween Deviled Eggs are our favorite spooky party snack. They’re creepy, crawly, and surprisingly easy to make. With bloodshot egg whites, a creamy deviled yolk filling, and a sliced olive for the “pupil,” they look just like eerie eyeballs. But don’t let their appearance fool you—they’re absolutely delicious!
Why This Recipe is the Best
We’ve always loved deviled eggs, but this version takes it up a notch! Not only are they festive and perfect for Halloween parties, but they’re made with our favorite flavor-packed filling and a clever eyeball topping. You can even swap most of the mayo for Greek yogurt to add extra protein (and still keep it creamy!). A simple red gel adds that spooky bloodshot effect. These come together quickly and are a total crowd-pleaser.
Hosting a party? Pair these with our Halloween Charcuterie Board and our Halloween Cookies for the ultimate Halloween snack spread.
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Key Ingredients
Here’s what you’ll need to make Halloween Deviled Eggs:
- Hard-boiled eggs – It's important that they’re cooled and peeled before slicing. We like to stick them in an ice bath once they are removed from the boiling water. It makes peeling them much easier.
- Black Olives- Use black olives as the center for the pupil. Mix it up by using green and purple olives to get an eerie but tasty look.
- Red Gel- To get that creepy bloodshot eye look, we used a red food decorating pen.
- Relish – This is a classic addition to deviled eggs, but if your relish has big chunks, run it through a blender first so the filling texture is nice and smooth.
How to Make Halloween Deviled Eggs
Use these steps to get creepy-looking, delicious-tasting deviled eggs every time.
- Gently slice the hard boiled eggs in half and remove the yolks. Add the yolks, mayo, relish, and spices to a food processor. Blend until smooth and creamy.
- With the red gel pen, add lines to the egg whites in fun patterns to get the bloodshot look.
- Pipe the filling back into the egg whites and add an olive to the center. Serve and enjoy!
Helpful Hint: Pipe the filling from a frosting piper or add the filling to a ziplock bag and cut the corner off.
Helpful Hints
You can substitute some of the mayo for unsweetened Greek yogurt. Make sure it's unsweetened, it adds creaminess and protein without overpowering the classic deviled egg flavor. Just be sure to keep at least ⅓ of the mixture as mayo so it has the right taste and texture.
If your relish has large chunks, we recommend blending it briefly before adding it to the filling. This keeps the mixture smooth and helps prevent clogging your piping tip or zip-top bag when filling the eggs.
For the bloodshot effect, start drawing your red gel lines from the olive center and gently pull outward; it’s a super simple process and surprisingly forgiving.
Top Tip
We found that chilling the eggs for 15–30 minutes before serving helps the filling firm up a bit and keeps everything looking neat and spooky on the platter.
Recipe
Halloween Deviled Eggs
Ingredients
- 14 eggs large
- ½ cup mayo can sub part with Greek yogurt, see note 1
- 1 Tablespoon sweet relish see note 2 below
- 2 ½ teaspoons yellow mustard or brown
- salt and pepper to taste, I start with a generous ¼ teaspoon of each
- red food decorating gel
- olives
- paprika to garnish, if desired
Instructions
Boil the Eggs:
- Place eggs in a large pot of cold water with ½ teaspoon baking soda (this should help them peel more easily). Bring to a boil. Remove from heat, then cover with a lid and let sit for 12 minutes. Immediately place in an ice bath for 10+ minutes. Peel eggs and cut in half lengthwise
Make the Deviled Egg Filling:
- Place 2 whole eggs and the remaining 12 egg yolks into a food processor. Add the mayo, relish, mustard and salt and pepper. Mix on high until smooth, scraping the sides down after the first 10 seconds. Scoop the filling into a pastry bag with desired tip (I used a star tip).
Make the Halloween Deviled Eggs:
- Get the red decorator pen and draw little squiggly lines on the egg white, to appear like bloodshot eyes. See above for a visual, if desired. Fill the egg yolk hole with filling, bringing it above the top of the egg. Place an olive in the center of the filling. Serve and enjoy!
Notes
- We love adding a little extra protein by swapping a lot of the mayo for Greek yogurt. Just be careful, you want to keep at least ⅓ of it as mayo or the texture will be weird.
- If your relish has large chunks, make sure to run it through a blender real quick to break up the chunks. Otherwise they get in the pastry bag tip and clog it making it hard to work with.
- When making the bloodshot eyes, I like to start from the center and work my way out. They are easy to do and hard to mess up!
Nutrition
Substitutions and Variations
Looking to mix things up? Try these fun options:
- Spicy eyeballs – Add a little sriracha or hot sauce to the filling for a kick.
- Monster eyes – Use green-tinted filling (a tiny bit of spinach powder or food coloring) for a ghoulish twist.
- Vegan option – Try mashed chickpeas with vegan mayo and mustard as a base.
- Greek yogurt- Use half and half greek yogurt and mayo for the filling. We do not recommend skipping the mayo entirely—Greek yogurt on its own can make the filling too tangy and runny.
- Festive Deviled Eggs- We love a good deviled egg especially when it comes to the holidays. Try our traditional Deviled egg recipe, Thanksgiving Deviled Eggs, Christmas Deviled Eggs, Easter Deviled eggs, or 4th of July Deviled Eggs.
Storage
Store these in an airtight container in the fridge for up to 2 days. We don’t recommend freezing deviled eggs as the texture changes too much when thawed.
If making ahead, prep all ingredients and store separately. Fill and decorate just before serving for the best texture and appearance. The red gel will have a bleeding effect if you decorate it too far in advance.
Andrea says
Love these fun Halloween Deviled Eggs! They are so festive.