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Halloween Deviled Eggs
5 from 20 votes

Halloween Deviled Eggs

This Halloween Deviled Eggs recipe transforms classic deviled eggs into a festive treat with black and red marbled shells. The eggs are carefully boiled and then cracked and soaked in colored vinegar water to create an eerie cracked marble effect before peeling. The yolk filling is mixed with mayonnaise, mustard, dill pickle juice, and seasonings for creamy, tangy deviled eggs. Sliced olives and optional mozzarella add finishing touches for an eye-catching, spooky presentation suitable for Halloween parties.

Prep Time
10 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 24 halves
Calories: 91 kcal
Course: Appetizer, Snacks
Cuisine: American

Ingredients

  • 12 large egg
  • 4 tablespoons white vinegar divided
  • red gel food coloring
  • black gel food coloring
  • ½ cup mayonnaise
  • 1 teaspoons yellow mustard
  • 1 tablespoon dill pickle juice
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
For decorating
  • 6 pimento stuffed olives sliced
  • ½ cup black olive sliced
  • 6 lices mozzarella cheese optional

Instructions

To boil the eggs
    Cup of Yum
  1. Place eggs in a saucepan and cover with water ½-inch above the eggs. Bring the water to a rolling boil over high heat, cover, and remove from the heat. Let stand covered for 15-17 minutes (for large eggs). Remove from hot water and place in a bowl of ice water for 5 minutes.
To marble the eggs
  1. While the eggs are cooling, prepare two separate bowls with 2 cups of water and 2 tablespoons of vinegar in each. Add ½ teaspoon of black gel food coloring to one bowl and ½ teaspoon of red gel food coloring to the other bowl.
  2. Once cooled, remove the eggs from the ice bath and gently tap each egg with the back of a spoon or on the counter all over to crack the shells, being careful not to break the membrane between the egg and the shell. Place half of the cracked eggs in each bowl and let sit for an hour.
  3. Remove the eggs from the bowl with tongs (reserve the water), and peel the eggs gently under running cold water.
  4. Cut the eggs with the black marbling in half from top to bottom, cut the eggs with the red marbling in half across the center. Trim a tiny piece across the bottom of each egg so they stand upright.
  5. Using the reserved colored water, dip a piece of unwaxed floss or a toothpick into it and create a marbling effect on the sliced, upward-facing portion of the egg. (Add additional gel coloring to the water if it isn't dark enough)
For the filling
  1. Remove the yolks from each egg and place them in a medium bowl, place the whites on a serving platter.
  2. With a fork, mash the yolks into a fine crumble. Mix in mayonnaise, dill pickle juice, mustard, salt, and pepper until smooth.
  3. Use a piping bag or spoon to fill all the egg whites with the yolk mixture.
For the eyeball eggs
  1. Use two different sizes of piping tips. With the larger tips, cut out circles of cheese. Use the smaller tips to cut out the centers of the cheese so you have a ring.
  2. Use the smaller tip to cut out a circle of olive and place it inside the circle of cheese to form a pupil. Place it on top of the egg yolks.
For the spider eggs
  1. Use 2 black olive end pieces to create the body of each spider. For the legs of each spider, cut 2 black olive slices thinly into 8 pieces and place them around the olive "body" to resemble a spider on the black marbled eggs.

Notes

  • Crack the egg shells carefully to avoid breaking the membrane before marinating them in colored vinegar water for the marbling effect.
  • Chill the boiled eggs in ice water promptly to stop cooking and make peeling easier.
  • These deviled eggs can be prepared up to two days in advance and stored in the refrigerator to save time on the day of serving.

Nutrition Information

Calories 91 (5%) Carbohydrates 1g (0%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 2g (10%) Trans Fat 0.02g (1%) Cholesterol 89mg (30%) Sodium 201mg (8%) Potassium 39mg (1%) Fiber 0.1g (0%) Sugar 0.2g (0%) Vitamin A 185IU (4%) Vitamin C 0.01mg (0%) Calcium 51mg (5%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 24 halves

Amount Per Serving

Calories 91

% Daily Value*

Calories 91 5%
Carbohydrates 1g 0%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 2g 10%
Trans Fat 0.02g 1%
Cholesterol 89mg 30%
Sodium 201mg 8%
Potassium 39mg 1%
Fiber 0.1g 0%
Sugar 0.2g 0%
Vitamin A 185IU 4%
Vitamin C 0.01mg 0%
Calcium 51mg 5%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.