Every October, these Halloween deviled eggs are the first thing I think of. Creamy, tangy yolk filling sits inside tender egg whites, while red bell pepper strips add a playful finish. They’re easy to make ahead, naturally low-carb, and high in protein.
Table of Contents
Halloween Deviled Eggs Recipe
Key Ingredients
Eggs: I often use slightly older eggs. They peel much more cleanly than really fresh ones. You should use the ice bath to keep the yolks bright yellow.
Red bell pepper gives these eggs their devil horns and a crisp, slightly sweet bite. I cut the strips from the thicker part of the pepper so they can stand up without bending.
Smoked paprika adds a mild smoky flavor that fits the devilish theme. Use just enough to add flavor without changing the bright yellow color of the filling.
Tips & Tricks
Mound the filling: Spoon or pipe the filling a little higher in the center. This gives the pepper horns something to sit in and helps keep them from tipping over.
Angle the horns outward: Press each pair into the filling at a slight outward angle so they look more like horns instead of two straight sticks.
Here’s how to make the Halloween Deviled Eggs:
Halloween Deviled Eggs
Classic deviled eggs with a creamy yellow yolk filling and two red bell pepper horns on top, a quick, spooky Halloween appetizer.
Ingredients
- 6large eggs
- 1/4 cupmayonnaise
- 1 teaspoonyellow mustard
- 1 teaspoonapple cider vinegar
- salt and pepper (to taste)
- 1/4 teaspoonsmoked paprika (plus a pinch for dusting)
- 1small red bell pepper (for the horns)
Instructions
- 1Place eggs in a saucepan, cover with cold water, and bring to a boil. Cover, remove from heat, and let sit 11 minutes.
- 2Transfer eggs to an ice bath and let cool for 10 minutes, then peel.
- 3Slice eggs in half lengthwise and scoop the yolks into a bowl.
- 4Mash yolks with mayonnaise, mustard, vinegar, 1/4 teaspoon paprika, salt, and pepper until smooth.
- 5Spoon or pipe the yolk mixture back into the egg whites, mounding it slightly.
- 6Cut the red bell pepper into 24 thin strips, about 1 inch long. Trim one end of each strip into a point so they look like horns.
- 7Press 2 pepper strips into the top of each egg, angled outward.
- 8Dust lightly with a pinch of paprika and chill for 10 minutes before serving.
Nutrition per serving
📌 Notes
- Cut the horns from the firm outer wall of the pepper, not the soft inner part, so they stand up on their own.
- Add the horns right before serving so they stay crisp.
- Make the filled eggs up to a day ahead, store covered in the fridge, and add the horns just before serving.
How to Pair
Halloween Deviled Eggs taste creamy, tangy, and savory. Their playful appearance suits party foods, crisp sides, and refreshing drinks. You can enjoy them with:
- Mummy hot dogs, mini meatballs, or barbecue sliders for a festive Halloween spread.
- Celery sticks, cucumber slices, or a crunchy garden salad to balance the creamy filling.
- Sparkling apple cider, fruit punch, or a crisp lager for a refreshing contrast.
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