Halloween Deviled Eggs

deviled eggs on a cutting board, looking like mummies.

5 from 1 vote

These spooky Halloween deviled eggs are decorated to look like mummies. With a naturally dyed beet filling, black olive 'eyes' and cream cheese 'bandages', they'll delight your friends and family.

Prep Time20

Cook Time0

Total Time20

Course: Appetizer

Cuisine: American

Diet: Halal

Skill Level: Beginner

Servings: servings

Author: Rena Awada

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.

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