These Halloween Deviled eggs are super cute, attention grabbing, and filled with flavor. Make 1 Batch of eggs, serve 4 different flavors!
I didn’t want this blog to feel left out (apparently I’m in the mood to anthropomorphize blogs today?), so here I am with some easy Halloween appetizers that are naturally keto friendly!
I make the best deviled eggs, probably because I’m so practiced at it, LOL. It’s the best way to get a quick hit of fat and protein, so they get made OFTEN when I’m on a low carb diet.
My deviled egg filling tends to vary - sometimes wildly - based on what mood I’m in, but the technique and general proportions of the base deviled eggs recipe generally stay pretty similar.
Sometimes I use spicy mustard, sometimes I lean into more “egg salad” flavours, etc.
With all of the Halloween themed brownies, cupcakes, and pastries going through my kitchen in the past little while, it was time to share this great spooky treat with you!
Note: I've since posted my Bacon Wrapped Mummy Meatloaf - another keto Halloween recipe option!
Designing Halloween Deviled Eggs
It was so much fun to design these!
My first idea was to go super literal with “deviled eggs”, planning to fashion some devil’s horns out of roasted red bell pepper ... Or maybe fresh bell peppers. Tiny chili pepper triangles were another option I considered, as well as bacon bit pieces.
Then I got distracted by OTHER ideas.
I tend to think that you eat with the eyes first, so I put in the teeny bit of extra effort to split my deviled egg recipe into 4 different color & flavor combinations.
I knew I wanted to do one as an olive spider, and another as a pumpkin.
At this point, the “devil-ed” eggs got nixed on aesthetic reasons.
I didn’t think that dying the filling red would provide enough contrast for the horns, and decided to use red to make a spooky eyeball deviled egg - goblin eyes, maybe demon eyes?
With orange and red established, I decided that a lime green and purple would bring it around to feeling more “Halloween”.
I decided to go with a jalapeno lime flavour for the green, so the olive spider ended up on the purple.
You know, in case you were interested in the thought process here!
Anyway, now that I’ve done that fussing around with color and flavor logistics?
It’s already done, when you’re planning your next Halloween party!
Ingredients
Aside from the food colouring, this uses some very simple ingredients that you can find at any grocery store. A few notes:
Large Eggs
I use a dozen eggs when making a party batch of these (or multiples of a dozen, for larger groups). Yes, it only makes 20 egg halves, when you’d expect 20.
Because there’s a bit of waste involved with splitting and piping the filling (as it sticks to the vessels you’re using), I like to toss 2 of the eggs into the filling.
Because I use a mini food processor, they come out just as creamy and smooth as without the extra egg yolks - and added egg whites.
Personally, I would prefer to have a little extra left over, than feel like I have to skimp on the filling.
Also? This gives you a little breathing room when it comes to peeling the eggs. If you mess one or two up, it’s no big deal!
On that note, if you follow my directions to hard boil eggs AND choose eggs that aren’t SUPER fresh (really fresh eggs are harder to peel), you shouldn’t run into any problems with peeling these.
Food coloring
When it comes to food coloring (especially black food dye, for future reference!), I prefer to use a gel food coloring, rather than a paste or liquid.
Specifically, I recommend Americolor (what I used when I was in the USA), or ChefMaster (Which is the option more readily available here!).
They’re just so much more potent than liquid food coloring. You want to overpower the yellow from the yolks - especially when it comes to the purple, red, and green food coloring. Gel will do so, beautifully!
Everything Else
Aside from the eggs and dye, you’ll want a combination of some pretty basic deviled egg ingredients, and some specific flavour boosters.
I use:
Mayo
Dijon mustard
Pickle brine
Lime juice
Sriracha
Pitted black olives
Fresh chives or green onion
Jalapeno Powder
Smoked Paprika
Salt and pepper
Note: These aren’t all used in the same eggs! See the recipe for how to split it all out.
How to Make Halloween Deviled Eggs
Full recipe follows in the recipe card at the end of the post, here is the pictorial step by step instruction:
Boil the Eggs
First step: bring a large pot of hot water to a boil over high heat. Carefully use a slotted spoon to place eggs in the boiling water, boil for 13 minutes.
Drain eggs, place in a bowl of ice water and allow to cool to ALMOST room temperature.
Note: Slightly warm eggs are easier to peel, than cold eggs!
Once eggs are cool, carefully roll the eggs to crack the shells a little. Peel the shells off the cracked eggs, discarding the egg shells.
Give each a good rinse under cold water to remove any bits of shell. I like to place them on paper towels to absorb the extra moisture.
Make the Fillings
Chop your 2 ugliest eggs, place in a mini food processor.
Use a sharp knife to carefully cut each of the remaining eggs in half, removing the yolk from each of the egg halves as you go.
Place all the yolks in the mini food processor, blitz to form a creamy filling.
In the first small bowl, stir in ½ teaspoon pickle brine, tint egg mixture with purple food colouring, season with salt and pepper, to taste.
In a separate bowl, stir in ½ teaspoon pickle brine and 1 teaspoon Smoked paprika. Tint with orange food colouring, season with salt and pepper, to taste.
In the third bowl, stir in ½ teaspoon lime juice and 1 teaspoon Sriracha. Tint with red food coloring, season with salt and pepper, to taste.
In the fourth bowl, stir in ½ teaspoon lime juice and ¼ teaspoon Jalapeno powder. Tint with green food colouring, season with salt and pepper, to taste. (You can add more jalapeno powder if you like, just give it a minute or two to develop the flavour a bit, before you decide!
Fill & Decorate!
Spoon or pipe the fillings into the egg white halves, 5 halves per color of filling. I like to use a piping bag for this, as pictured.
Note: If you pipe a peak and don’t want it peaked, use a clean, damp finger to gently tap it down and smooth it out.
Demon Eye Eggs: Slice the a couple olives into thirds - lengthwise - and trim to look like slit pupils. Add to the center of the red filling.
Pumpkin Eggs: Use a toothpick to form lines in the orange piped filling. Add a small piece of chive to each, as a “stem”.
Serve immediately, or cover and chill.
Leftover deviled eggs are usually good for 3 days or so.
More Keto Potluck Foods
Looking for low carb options to serve at your next potluck - or bring to a party? I’ve got you covered with more low carb and keto recipes!
Keto Cabbage Rolls
Low Carb Mac and Cheese
Keto Funeral Potatoes
Low Carb Bacon Cheeseburger Soup
Keto Stromboli Meatloaf
Crunchy Keto Crackers
Hasselback Turnips
Keto Chewy Lemon Bars
Low Carb Broccoli Salad
Keto Raspberry Coconut Bars
Low Carb Creamy Cucumber Salad
Keto Turkey Meatballs with Cranberry Glaze
Chicken Bacon Ranch Armadillo Eggs
Keto Mushroom Turnovers
Keto Brussels Sprouts with Bacon
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
... and hey, if you love the recipe, please consider leaving a star rating and comment!
Spooky Halloween Deviled Eggs Recipe [A Variety of Flavors!]
Equipment
Ingredients
- 12 Large eggs
- ½ cup Mayo
- 1 tablespoon Dijon mustard
- Purple, orange, red, and green food colouring
- 1 teaspoon Pickle brine divided
- Salt and pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Lime juice divided
- 1 teaspoon Sriracha
- ¼- ½ teaspoon Jalapeno powder
- Pitted black olives
- 1 Fresh chive
Instructions
- Bring a large pot of water to a boil. Carefully add the eggs to the boiling water, boil for 13 minutes.
- Drain eggs, place in ice water and allow to fully cool.
- Once eggs are cool, carefully peel the shells off, discarding the shells.
- Chop your 2 ugliest eggs, place in a food processor along with the mayo, mustard, and Dijon.
- Carefully slice each of the remaining eggs in half, removing the yolk from each egg half as you go.
- Place all the yolks in the mini food processor, blitz to form a creamy filling.
- Equally divide the filling into 4 small bowls.
- In the first bowl, stir in ½ teaspoon pickle brine, tint with purple food colouring, season with salt and pepper, to taste.
- In the second bowl, stir in ½ teaspoon pickle brine and 1 teaspoon Smoked paprika. Tint with orange food colouring, season with salt and pepper, to taste.
- In the third bowl, stir in ½ teaspoon lime juice and 1 teaspoon Sriracha. Tint with red food colouring, season with salt and pepper, to taste.
- In the fourth bowl, stir in ½ teaspoon lime juice and ¼ teaspoon Jalapeno powder. Tint with green food colouring, season with salt and pepper, to taste. (You can add more jalapeno powder if you like, just give it a minute or two to develop the flavour a bit, before you decide!
- Spoon or pipe the fillings into the egg halves, 5 halves per color of filling.
- Spider Eggs: Cut a few black olives in half, lengthwise. Place 1 half on each of the purple filled eggs. Cut remaining olive halves into thin strips for “spider legs”, place 8 on each egg as shown.
- Pumpkin Eggs: Use a toothpick to form lines in the orange piped filling. Add a small piece of chive to each, as a “stem”.
- Demon Eye eggs: Slice the a couple olives into thirds - lengthwise - and trim to look like slit pupils. Add to the center of the red filling.
- Green eggs - You can leave them as-is, or add a couple confectionary eyeballs to each, if you like.
Notes
Nutrition
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