These Halloween Deviled Eggs are a spooky twist on the classic appetizer! Brightly dyed orange and black eggs filled with green yolk “slime” and candy eyeballs make the perfect creepy-cute party snack. These Halloween Deviled Eggs are a spooky twist on the classic appetizer! Brightly dyed orange and black eggs filled with green yolk “slime” and candy eyeballs make the perfect creepy-cute party snack.
Looking for a spooky snack that’s easy, creepy, and guaranteed to steal the show at your Halloween party? These Halloween Deviled Eggs are a frightfully fun twist on the classic appetizer! Brightly colored with orange and black dyed eggs, filled with a neon-green yolk mixture, and topped with candy eyeballs, they’re the perfect mix of spooky and silly.
They’re simple to make, totally customizable, and a crowd favorite for Halloween parties, classroom treats, or themed dinners.
My best friend loves my deviled eggs, they’re one of those dishes she looks forward to every single Easter and Christmas. It’s basically tradition at this point! So when I told her I was making a Halloween version, she was SO excited. I think she may have shown up faster than the eggs could chill!
Why You’ll Love This Recipe
- Creepy-Cute Presentation: Those orange and black eggs with glowing green filling and candy eyes are Halloween perfection!
- Make-Ahead Friendly: You can boil, peel, and dye the eggs the night before your party.
- Classic Flavor: It’s the same deviled egg taste you love, just dressed up for spooky season!
- Kid-Approved Fun: Perfect for little ghouls to help decorate with candy eyes.
Ingredients For Halloween Deviled Eggs:
- 1 dozen eggs
- ½ cup mayonnaise
- 4 tablespoons mustard
- 1 tablespoon pickle juice
- 1 teaspoon paprika (plus extra for topping)
- ½ teaspoon pepper
- Orange food coloring
- Black food coloring
- Green food coloring
- Large candy eyes (optional but super fun!)
Ingredient amounts and entire recipe directions in recipe card below with print option!
How To Make Halloween Deviled Eggs:
- Boil the Eggs
Place eggs in a single layer in a saucepan. Cover with water and bring to a boil over medium heat. Once boiling, turn off the heat, cover, and let sit for 12 minutes.
- Cool and Peel
Run cold water over the eggs until cool enough to handle, then gently peel each one. Pat dry with paper towels.
- Dye the Egg Whites
Cut each egg in half and scoop out the yolks.
Place 12 egg halves in a zip-top bag with orange food coloring and 2 cups of water.
Repeat with another 12 halves in black food coloring and 2 cups of water.
Seal and gently move the bags around to coat evenly. Refrigerate for at least 4–6 hours (overnight is even better). - Make the Filling
Mash the yolks in a bowl.
Mix in mayonnaise, mustard, pickle juice, paprika, and pepper until smooth.
Add a few drops of green food coloring and mix until you reach your desired spooky shade! - Assemble the Eggs
Rinse the dyed egg whites and pat dry.
Pipe or spoon the green filling into each half.
Top with a candy eye for the perfect “monster egg” look. - Chill & Serve
Refrigerate until ready to serve. These are best served cold and fresh!
Suggestions:
- Adjust your colors: You can play with purple or green egg whites too—just swap the dye colors!
- No candy eyes? Use small slices of black olives or edible googly eyes instead.
- For extra creep factor: Sprinkle with a little extra paprika or black pepper.
Storage
Store leftover deviled eggs in an airtight container in the fridge for up to 2 days. Don’t leave them out for more than 2 hours, especially during parties!
MORE Halloween Recipes:
Halloween Deviled Eggs
Halloween Deviled Eggs
These Halloween Deviled Eggs are a spooky twist on the classic appetizer! Brightly dyed orange and black eggs filled with green yolk “slime” and candy eyeballs make the perfect creepy-cute party snack.
Ingredients
- 1 dozen eggs
- ½ cup mayonnaise
- 4 tablespoons mustard
- 1 tablespoon pickle juice
- 1 teaspoon paprika (plus extra for topping)
- ½ teaspoon pepper
- Orange food coloring
- Black food coloring
- Green food coloring
- Large candy eyes (optional but super fun!)
Instructions
Boil the Eggs
Place eggs in a single layer in a saucepan. Cover with water and bring to a boil over medium heat. Once boiling, turn off the heat, cover, and let sit for 12 minutes.
Cool and Peel
Run cold water over the eggs until cool enough to handle, then gently peel each one. Pat dry with paper towels.
Dye the Egg Whites
Cut each egg in half and scoop out the yolks. Place 12 egg halves in a zip-top bag with orange food coloring and 2 cups of water. Repeat with another 12 halves in black food coloring and 2 cups of water. Seal and gently move the bags around to coat evenly. Refrigerate for at least 4–6 hours (overnight is even better).
Make the Filling
Mash the yolks in a bowl. Mix in mayonnaise, mustard, pickle juice, paprika, and pepper until smooth. Add a few drops of green food coloring and mix until you reach your desired spooky shade!
Assemble the Eggs
Rinse the dyed egg whites and pat dry. Pipe or spoon the green filling into each half. Top with a candy eye for the perfect “monster egg” look.
Chill & Serve
Refrigerate until ready to serve. These are best served cold and fresh!
If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!
Love it? Pin It!
HAPPY HALLOWEEN!!!
Welcome to 2025’s #HalloweenTreatsWeek event!
This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!
#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!
Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!
- Boo Brownie Batter Dip from Big Bear’s Wife
- Halloween Deviled Eggs from Southern Halloween Queen
- Jalapeno Popper Mummies from Cheese Curd In Pardise
- Halloween Bread Pudding from Jen Around the World
- Dark Chocolate Skull Cakes from Karen’s Kitchen Stories
- Trick or Treat Trifles from Jolene’s Recipe Journal
- Candy Corn Pizza from The Spiffy Cookie
- Halloween Pizza from Art of Natural Living
- Poisoned Apple Cream Puffs from A Kitchen Hoor’s Adventures
- Roasted Pumpkin Cheese Fondue from For the Love of Food
Leave a Reply