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These spooky Halloween Deviled Eggs make a fun and festive appetizer for any Halloween party. The naturally pink ‘bloody’ filling is made with beets, Greek yogurt, and cream cheese, and the piped ‘bandages’ give them a cute mummified look that’s sure to impress.
When it comes to Halloween-themed foods, it can be easy to default to the sweet stuff. However, it’s always nice to have a few savory options to balance out the candy! These deviled eggs are a great choice if you’re looking for an appetizer to feed your guests with and they’re pretty simple to make. I’ve left out the usual spicy extras like hot sauce/cayenne to make them kid-friendly, but feel free to add some, to taste, if you’re serving these to adults.
For more hauntingly good treats to serve at your next gathering, try my Halloween Cookies or Spider Web Taco Dip.
Recipe Overview
Before You Get Started
- Older eggs tend to be easier to peel than fresher ones.
- The deviled eggs can be assembled and stored in an airtight container in the fridge the day before you want to serve them. Just hold off on piping on the bandages until just before serving, otherwise the pink beet juice can discolour them.
- Make sure that the pre-cooked beets you’re using aren’t packed in vinegar as this will make the filling too tangy.
- If making these for adults you can spice up the filling by adding a dash of hot sauce or cayenne pepper.
- No piping bag? Use a food storage bag with the corner snipped off instead.
Common Questions
Add the eggs to a pot and cover with cold water. Bring to the boil over a high heat on the stove. Once the water starts to boil, remove from the heat, cover the pot with a lid and leave to stand for 15 minutes. Drain and cover with cold water, letting them sit until cooled.
You can assemble these a day in advance and store them in an airtight container in the fridge. It’s best to pipe on the cream cheese ‘bandages’ just before serving so that they don’t turn pink from the beets!
This well-known dish gets its ‘deviled’ name because of the addition of hot sauce, cayenne pepper, and/or mustard to the whipped yolk filling, making it slightly spicy.
Ingredients Needed
Below are the ingredients you’ll need to make Halloween Deviled Eggs. Full quantities can be found in the recipe card further down in the recipe card.
- Hard-boiled eggs: Use whatever method you prefer to hard-boil the eggs. Older eggs tend to be easier to peel than fresher ones.
- Greek yogurt: This makes the filling creamy and slightly tangy, without relying on mayonnaise.
- Dijon mustard: You can use American mustard, but use a smaller amount as it is more acidic than Dijon.
- Garlic powder: No need to use fresh garlic here. The garlic powder has a milder flavor and isn’t as ‘hot’ as fresh, crushed garlic.
- Kosher salt and black pepper
- Cooked beet: Find cooked, canned beets or cook and peel a beetroot yourself. If buying pre-cooked, make sure they’re not packed in vinegar.
- Black olives: Basic pitted black olives are perfect here as they have a nice, thick flesh that looks like eyes once sliced into rings.
- Cream cheese: Full-fat cream cheese is the best option, as lower-fat varieties can be a bit too runny to hold their shape once piped.
- Milk: You can use whole or skimmed cow’s milk here, or even go for a non-dairy milk as long as it’s unsweetened and unflavored.
How to Make Halloween Deviled Eggs
1️⃣ Make the filling
Peel and halve the deviled eggs. Scoop the yolks into the bowl of a food processor with the Greek yogurt, Dijon mustard, garlic powder, salt, pepper, and cooked beet. Blend until smooth.
✏️ Make sure the pre-cooked beets are not packed in vinegar, as this will make the filling too acidic.
2️⃣ Fill the whites
Spoon or pipe the filling back into the egg whites.
3️⃣ Make the ‘bandages’
Mix the cream cheese and milk in a jug until smooth. Transfer to a piping bag.
✏️ If you don’t have a piping bag, use a food-storage bag with the corner snipped off.
4️⃣ Decorate
Place two olive rings side by side on each deviled egg half. Pipe on the cream cheese ‘bandages’ so it looks like the olives are peeking through. Optionally, take an extra bit of beet juice (from the can, or from grating) and lightly dab it around the edges with a toothpick or spoon to look like blood dripping down.
Variations & Substitutions
→ Spooky Eyeball Deviled Eggs: Replace the cooked beet and yogurt in the filling with 1/2 mashed avocado to make it green. Decorate the filling with a single ring of black olive to make each egg half look like an eye. Dab beetroot juice around the edges of the white for a bloodshot eye look.
→ Pumpkin Deviled Eggs: Replace the cooked beet in the filling with canned pumpkin puree.
Halloween Deviled Eggs
Ingredients
Deviled eggs:
- 6 large eggs, hard-boiled and peeled
- 3 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Kosher salt & pepper, to taste
- 1/2 small cooked beet, roasted or canned, no added vinegar
- 12 black pitted olives, sliced into rings
Cream Cheese Bandages:
- 3 ounces cream cheese, softened at room temp
- 1-2 tablespoon milk, to slightly loosen
Instructions
To make the deviled eggs:
- Slice the 6 large eggs (hard-boiled and peeled) in half lengthwise. Scoop yolks into a bowl.
- To a small food processor, add the yolks, 3 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, Kosher salt & pepper, and 1/2 small cooked beet. Process until smooth.
- Spoon or pipe the red mixture back into the egg whites.
To make the bandages:
- Place 3 ounces cream cheese and 1-2 tablespoon milk in a jug and blend until spreadable but firm.
- Slice 12 black pitted olives into rings, then place them side by side on the beet filling before piping the “bandages” so it looks like they’re peeking out. Pipe the cream cheese filling to look like bandages.
Optional:
- Take a tiny bit of beet juice (from grating or the can) and lightly dab it around the edges of the white with a spoon or toothpick so it looks like blood dripping down.
Notes
Tips:
- Older eggs tend to be easier to peel than fresher ones.
- Make sure that the pre-cooked beets you’re using aren’t packed in vinegar, as this will make the filling too tangy.
- If making these for adults, you can spice up the filling by adding a dash of hot sauce or cayenne pepper.
- No piping bag? Use a food storage bag with the corner snipped off instead.
Variations:
- Spooky Eyeball Deviled Eggs: Replace the cooked beet and yogurt in the filling with 1/2 mashed avocado to make it green. Decorate the filling with a single ring of black olive to make each egg half look like an eye. Dab beetroot juice around the edges of the white for a bloodshot eye look.
- Pumpkin Deviled Eggs: Replace the cooked beet in the filling with canned pumpkin puree.
Make Ahead and Storage:
- Make ahead: Assemble the deviled eggs up until the point of making the ‘bandage’ mixture. Store the filled deviled eggs in an airtight container, and the filling in a separate container, in the fridge for up to 1 day (longer than this and the pink beet juice can stain the egg white). When ready to serve, decorate with the sliced olives and pipe on the ‘bandages’.
- Storage: Leftovers can be stored in an airtight container in the fridge for 2-3 days. The pink beet filling may stain the whites and bandages as they sit, though.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage & Make Ahead Tips
Make ahead: Assemble the deviled eggs up until the point of making the ‘bandage’ mixture. Store the filled deviled eggs in an airtight container, and the filling in a separate container, in the fridge for up to 1 day (longer than this and the pink beet juice can stain the egg white). When ready to serve, decorate with the sliced olives and pipe on the ‘bandages’.
Storage: Leftovers can be stored in an airtight container in the fridge for 2-3 days. The pink beet filling may stain the whites and bandages as they sit, though.
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- Halloween Beet Hummus
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