Creepy Deviled Eggs are the perfect spooky snack for any Halloween party or fun themed gathering! These little bites mix creamy, tangy egg yolk filling with a playful, eerie twist that makes them stand out on any appetizer table. Think of classic deviled eggs with a fun, creepy decoration—like olive spiders, peppercorn eyes, or other fun toppings that give them a Halloween vibe.
I love making these because they bring a smile and a little shiver all at once. They’re simple enough to whip up quickly, but their creepy look always gets people talking. I usually make the filling just like my favorite deviled eggs, then add a little extra paprika or hot sauce to give it a nice kick. For decoration, I like using olives because they’re easy to shape and add a perfect little spooky touch.
Whenever I bring these to a party, they disappear fast! They’re a fun way to mix tasty and playful, and kids love helping to decorate them too. If you want a quick and cheerful Halloween treat that still tastes great, these creepy deviled eggs are a go-to in my kitchen every year. Don’t be afraid to get creative with your decorations—you can use whatever spooky shapes you like!
Key Ingredients & Substitutions
Eggs: Fresh eggs are best for boiling and peeling easily. To make peeling simpler, use eggs that are a few days old instead of super fresh ones.
Avocado: This replaces traditional mayo and adds creaminess with a fresh taste. If you want, you can use plain Greek yogurt instead for a lighter filling.
Mayonnaise & Dijon mustard: They add flavor and smooth texture. Feel free to swap mayo for vegan mayo if you want a dairy-free version.
Black olives: These make the cool bat heads. If you can’t find large ones, use regular olives sliced carefully or even black grapes cut into shapes as a fun alternative.
Slivered almonds or green bell pepper: These small pieces create spooky eyes. You can substitute with sunflower seeds, small pieces of carrot, or even capers for a pop of color.
How Do You Make Perfect Bat Heads for This Creepy Recipe?
Shaping the olive bat heads takes a little care but it’s easier than it looks. Here’s how I do it:
- Slice large black olives in half lengthwise, so each half forms a base.
- Use a small knife or kitchen scissors to carefully trim one end into a slight point, making it resemble a bat’s nose and ears.
- Embed tiny pieces—like almond slivers or bell pepper bits—into the olive to create the eyes. Press gently so they don’t fall out but keep them visible.
- Place the finished bat heads slightly into the avocado filling on each egg. This secures them and makes them look like they’re peeking out.
Take your time with cutting, and remember, imperfect shapes add character and creepiness—so have fun!
Equipment You’ll Need
- Saucepan – I like it because it’s perfect for boiling eggs evenly.
- Ice bath bowl – helps cool the eggs quickly and makes peeling easier.
- Knife or scissors – for shaping the olive bat heads and trimming the decorations.
- Mixing bowl – for preparing the creamy avocado filling.
- Piping bag or spoon – to neatly fill the egg whites with the avocado mixture.
- Serving platter – to display your spooky eggs attractively.
Flavor Variations & Add-Ins
- Use cooked bacon bits or shredded cooked chicken to add a meaty, savory twist.
- Add chopped herbs like chives, parsley, or cilantro for a fresh flavor boost.
- Mix in a dash of hot sauce or cayenne pepper if you want a little heat.
- Replace the avocado with hummus for a different creamy filling that’s equally spooky and tasty.
Creepy Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 1 ripe avocado
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- Smoked paprika, for garnish
- Black olives (large for bat heads)
- Slivered almonds or small pieces of green bell pepper (for eyes)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook the eggs, plus an additional 30 minutes chilling time to set the flavors and firm up the decorations. So, plan for about 45 minutes from start to serving.
Step-by-Step Instructions:
1. Cooking the Eggs:
Place the eggs in a single layer in a saucepan and cover with cold water about an inch above the eggs. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 12 minutes.
2. Cooling and Peeling:
Drain the hot water and transfer the eggs to a bowl filled with ice water. Let them cool for 5 to 10 minutes, which makes peeling easier. Peel the eggs carefully once cooled.
3. Preparing the Filling:
Slice each peeled egg in half lengthwise and gently remove the yolks, placing them in a mixing bowl. Arrange the egg white halves neatly on a serving plate. Add the avocado, mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the yolks. Mash everything together until smooth and creamy.
4. Filling the Eggs:
Spoon or pipe the creamy avocado mixture back into the hollowed egg whites evenly. Sprinkle a light dusting of smoked paprika over the tops for a little color and extra flavor.
5. Making the Creepy Bat Decorations:
Slice the black olives in half and, using a small knife or scissors, shape each half into a pointed “bat-like” head by trimming the edges to form ears and a nose. Insert slivered almonds or small pieces of green bell pepper into the olives to create eerie little eyes.
6. Decorating and Chilling:
Place one olive bat head onto each deviled egg, gently pushing it into the creamy filling to secure it. Chill the eggs in the refrigerator for at least 30 minutes before serving. This helps the flavors meld and keeps the shapes firm and ready to impress!
Can I Make Creepy Deviled Eggs Ahead of Time?
Yes! Prepare the eggs and filling a day in advance, then assemble and decorate just before serving to keep the bat heads fresh and intact.
Can I Substitute Avocado in the Filling?
Absolutely! You can replace avocado with traditional mayonnaise or Greek yogurt for a classic deviled egg flavor, though it won’t have the same green color or creamy texture.
What’s the Best Way to Peel Hard-Boiled Eggs Easily?
Cool eggs quickly in an ice bath right after boiling. Also, slightly older eggs peel more easily than very fresh ones. Gently crack and roll the egg on a hard surface to loosen the shell before peeling.
How Should I Store Leftover Deviled Eggs?
Store leftover eggs in an airtight container in the refrigerator for up to 2 days. Keep decorations separate if possible to prevent sogginess, then add just before serving again.
