Halloween Deviled Eggs
These festive Halloween Deviled Eggs look just like little pumpkins! Easy to make ahead and perfect for spooky parties or fall gatherings.
Servings: 12 deviled eggs
Calories: 71kcal
Ingredients
- 6 hard-boiled eggs cooled and halved
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- ¼ teaspoon apple cider vinegar
- ¼ teaspoon salt
- Fresh whole chives cut into ½-inch pieces
Instructions
- Scoop the yolks from the eggs and mash them into small crumbs in a medium bowl. Set the egg whites aside on a serving platter.
- Add the mayo, mustard, paprika, vinegar, and salt to the yolks. Mix the yolk mixture until smooth.
- Fill the egg whites with the mixture using a small cookie scoop, spoon, or piping bag.
- Add 1 small cut chive to each egg, making it look like a pumpkin stem. Serve!
Notes
- Don't rush the cooling process for the hard-boiled eggs—it's the secret to perfect deviled eggs. We recommend an ice bath to rapidly cool the eggs and stop the cooking process.
- If you want to 100% make sure your eggs are easy to peel, the key is to use older and cold eggs.
- A piping bag will give you the neatest, prettiest filled eggs. But if you don't have one, a small spoon or cookie scoop will work as well!
- When serving deviled eggs at your Halloween party, remember the two-hour rule for perishable foods. Eggs can sit out at room temperature for up to two hours safely. However, if your party lasts longer, be sure to return any leftover deviled eggs to the fridge to prevent spoilage.
Nutrition
Serving: 1deviled egg | Calories: 71kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 114mg | Potassium: 37mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 215IU | Vitamin C: 0.003mg | Calcium: 14mg | Iron: 0.3mg
