These spooky Halloween Deviled Eggs are a fun and festive appetizer for a Halloween party. The filling turns naturally pink from beets and is made creamy with Greek yogurt and cream cheese. Piped cream-cheese “bandages” and sliced black-olive “eyes” give each half a cute mummified look that’s sure to impress.
It’s easy to rely on sweets for Halloween, but savory options help balance the spread. These deviled eggs are simple to make and kid-friendly since I leave out hot sauce and cayenne. If you’re serving adults, add a pinch of heat to taste.
Recipe Overview
Before You Get Started
- Older eggs are usually easier to peel than very fresh eggs.
- You can assemble the deviled eggs a day ahead and refrigerate them in an airtight container. Pipe the cream-cheese bandages just before serving to avoid pink staining from the beet juice.
- Use cooked beets that are not packed in vinegar, or the filling will be too tangy.
- For an adult version, add hot sauce or a pinch of cayenne to the filling.
- No piping bag? Use a sturdy food-storage bag and snip off a corner to pipe the bandages.
Common Questions
Cover eggs with cold water in a pot and bring to a boil. Once boiling, remove the pot from the heat, cover with a lid and let stand for 15 minutes. Drain and cool in cold water before peeling.
Yes. Assemble the eggs up to the point before piping the bandages and store in an airtight container in the fridge for up to 1 day. Pipe the bandages right before serving to keep them white.
The term “deviled” comes from the traditional addition of spicy ingredients—hot sauce, cayenne, or mustard—to the whipped yolk filling, giving it a bit of heat.
Ingredients Needed
Below are the ingredients you’ll need to make Halloween Deviled Eggs. Quantities are listed in the recipe card below.
- Hard-boiled eggs: 6 large, peeled and halved.
- Greek yogurt: Adds creaminess and a mild tang without mayonnaise.
- Dijon mustard: Use less American mustard if substituting, since it’s more acidic.
- Garlic powder: Milder than fresh garlic for a subtle savory note.
- Kosher salt and black pepper: To taste.
- Cooked beet: About half a small cooked beet (roasted or canned), not packed in vinegar.
- Black olives: Pitted, sliced into rings to make the “eyes.”
- Cream cheese: Full-fat is best for piping firm bandages.
- Milk: A splash to loosen cream cheese for piping; any unsweetened milk works.
How to Make Halloween Deviled Eggs
1. Make the filling
Peel and halve the eggs lengthwise. Scoop the yolks into a food processor and add Greek yogurt, Dijon mustard, garlic powder, salt, pepper, and the cooked beet. Blend until smooth and evenly colored. Ensure the beet isn’t packed in vinegar to avoid excess acidity.
2. Fill the whites
Spoon or pipe the pink filling back into the egg-white halves, filling each cavity neatly.
3. Make the ‘bandages’
Beat softened cream cheese with 1–2 tablespoons milk until smooth and pipeable. Transfer to a piping bag or a sealed food bag with a corner snipped off.
4. Decorate
Place two olive rings side by side on each filled egg to form eyes. Pipe cream-cheese strips across each egg to resemble bandages, letting the olive rings peek through. For extra effect, dab a tiny bit of beet juice around the white’s edge with a toothpick to look like dripping blood.
Variations & Substitutions
Spooky Eyeball Deviled Eggs: Replace the beet and yogurt in the filling with 1/2 mashed avocado for a green filling. Top each half with a single olive ring and dab beet juice at the edges for a bloodshot effect.
Pumpkin Deviled Eggs: Swap the beet for canned pumpkin puree to create a pumpkin-colored filling.
Halloween Deviled Eggs
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
- 1–2 tablespoons milk, to slightly loosen
Instructions
To make the deviled eggs:
- Slice the hard-boiled eggs in half lengthwise and scoop the yolks into a bowl or food processor.
- Add the yolks, Greek yogurt, Dijon mustard, garlic powder, salt, pepper, and cooked beet to a small food processor and blend until smooth and evenly colored.
- Spoon or pipe the pink mixture back into the egg-white halves.
To make the bandages:
- Mix the cream cheese and 1–2 tablespoons milk in a jug until spreadable but still firm.
- Arrange two olive rings side by side on each filled egg. Pipe the cream-cheese mixture across the filling to resemble bandages so the olive rings peek through.
Optional:
- Use a toothpick or small spoon to dab a tiny amount of beet juice around the white’s edge for a dripping-blood effect.
Notes
Tips:
- Older eggs peel more easily than very fresh eggs.
- Ensure pre-cooked beets are not packed in vinegar to avoid excess tang.
- Add hot sauce or cayenne for a spicier adult version.
- Use a sealed food bag with a corner snipped off if you don’t have a piping bag.
Variations:
- Spooky Eyeball: Replace beet and yogurt with 1/2 mashed avocado for green filling. Top with a single olive ring and add beet juice for a bloodshot look.
- Pumpkin: Use canned pumpkin puree instead of beet for a pumpkin-colored filling.
Make Ahead and Storage:
- Make ahead: Fill the egg whites and keep them in an airtight container up to 1 day; store the bandage mixture separately and pipe just before serving to prevent staining.
- Storage: Leftovers keep in the fridge for 2–3 days, though the beet filling may stain the whites and bandages over time.
Nutrition
Carbohydrates: 8 g
Protein: 9 g
Fat: 8 g
Cholesterol: 194 mg
Sodium: 313 mg
Nutrition information is an approximation.
Additional Info
Storage & Make Ahead Tips
Make ahead: Fill the egg whites and refrigerate them, storing the cream-cheese bandage mixture separately. Assemble and pipe the bandages just before serving to prevent pink staining.
Storage: Store leftovers in an airtight container in the fridge for 2–3 days; note beet filling may discolor whites and bandages over time.
You May Also Like
- Keto Deviled Eggs
- Avocado Deviled Eggs
- Baked Avocado Eggs
- Cheesy Garlic Bread
- Halloween Beet Hummus
- Olive Cheese Ball
- Pumpkin Hummus
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