Halloween Deviled Eggs

5 from 7 votes

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Turn your traditional deviled eggs into Halloween deviled eggs by creating adorable pumpkins with the filling! Use my easy tutorial for making hard boiled eggs in the Instant Pot or stick to your tried-and-true method.

Halloween pumpkin deviled eggs on a black plate.


If you’re anything like me, the savory appetizers and snacks at a party are your favorite. And whenever deviled eggs are involved, I’m there. Dress them up like cute little pumpkins? Forget about it. I’m such a sucker for festive treats (Christmas Oreos taste better than non-Christmas ones, for real).

You’re going to love how simple these Halloween deviled eggs are, and believe me when I say the next Halloween party you have or go to needs to have them. And if you’re looking for more fun apps, main dishes, or desserts, check out my 50+ Halloween Food Ideas for Kids.


The key to a solid deviled egg starts with the hard boiled eggs. I spent literal years making subpar hard boiled eggs until I tried making them in the Instant Pot when I got one in 2017. I have not looked back once!

If you have a personal go-to method to hard-boil eggs, please use it. I’m not here to convince you that my easy way is the best way if you have a method that works really well for you. But if you’ve always struggled with making hard boiled eggs with perfectly soft yolks that are easy to peel, break out your Instant Pot or other electric pressure cooker and check out my perfect hard boiled eggs recipe (they make great Easter eggs, too!).

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So many times, I think that folks overdo and overcomplicate the deviled egg base. Much like a chocolate chip cookie, flaky pie crust, or apple pie, sometimes the simpler, the better.

And that’s how I approach this Halloween pumpkin deviled egg recipe: nothing but simple ingredients.

Just like the method for preparing your batch of eggs, don’t let the ingredients in the recipe below deter you from using your favorite deviled egg base if you have one that you know and love. But again, if you don’t have one, this recipe is truly delicious and a great place to start if you want a deviled egg recipe you can rely on.

Aerial photo of ingredients for Halloween deviled eggs with text overlay.

For these Halloween deviled eggs, you will need:
• hard boiled eggs
• mayonnaise
• mustard
• granulated sugar
• salt
• black pepper
• paprika
• chives


THINNING LIQUID: depending on the texture of your deviled egg filling, you may need to thin it out a bit to make it easy to handle. I personally like the taste that dill pickle juice brings to deviled eggs, and we always have a jar of pickles in our kitchen. In reality, you can use any liquid you like such as milk, water, or even hot sauce. Feel free to add whatever you think would work best with your flavor profile and what you have available to you (no need to go buy a jar of pickles for what might only be a teaspoon or so of liquid).

FOOD COLORING: you can see that my pumpkins are orange, and I made that happen with food coloring. If you’d rather not use food coloring, you can just lean into the additional paprika sprinkled on top of the finished deviled eggs or opt to add some to the actual egg yolk mixture. Personally, I just added a few drops of red food coloring (since it will mix with the yellow to create orange), but you can use orange food coloring if you have it.


Deviled eggs are quite simple as far as the method goes, and turning them into Halloween-style eggs takes just a teeny bit of extra effort. 


Obviously, you’re going to need to start with hard boiled eggs before anything else. As mentioned above and in the recipe card, you can use my Instant Pot method, your own method, or even start with pre-cooked eggs that you can find in the egg section of your grocery store.

This recipe is for 24 halves, which means you’ll need 12 hard cooked eggs.


Before you make the egg filling, you’ll need to prepare your eggs. You can take your eggs right from the bowl of ice water and peel them if you want to, but if you want to save time, you an make your hard boiled eggs up to a week in advance. 

Slice each peeled hard boiled egg in half long ways and then carefully scoop the yolk out from each of the white halves. 

​Place egg yolks into a medium size bowl, then mash them with a fork. Add the rest of the ingredients and mash again.

A bowl of filling for making deviled eggs.

If you’re looking for a smoother consistency, you can always mix up the filling with a hand mixer or stand mixer. 


As I mentioned above in the “additional optional ingredients” section, you may need to thin out the egg yolk mixture in order to make it useable. You’re looking for a consistency that you can put into a piping bag, as I personally feel that’s the easiest way to get the mixture into the egg white halves.

Use pickle juice, water, milk, hot sauce (which could also help with the color!), or any other liquid you think might work best for your desired taste and consistency to get the filling consistency just right.


Want your pumpkins to be orange? Go ahead and add your red or orange food coloring (you only need a few drops to get the job done) or sprinkle some paprika in, stir it up, and add more color, if desired.


As I mentioned, using a piping bag (fitted with a tip or not) is my preferred method for filling deviled eggs. You can also use a large zip top bag with the tip snipped off or even just a spoon.

Just be sure you’re getting the filling in there as evenly as possible, rounding the mounds so they resemble pumpkins. Use your fingers or a spatula to shape the filling if you’re not happy with the way it looks when piped.


Here’s the fun part! Simply use a small piece of chive to make a pumpkin “stem” sticking out of the top of each pumpkin. Alternatively, you could use any other green leafy something you have on hand already or a thinly sliced green bell pepper.

Add that signature sprinkle of paprika to add some interesting color and texture, and then, if you want to, you can use a pairing knife to make ridges in the pumpkin or other details (maybe you’re more creative than I am). 


Deviled eggs have the potential to dry out easily, so be sure you’re storing them covered tightly in the refrigerator. If stored properly, they should last about 5 days before starting to lose their luster, and they are perfectly fine to eat for about a week. 

Halloween pumpkin deviled eggs on a surface.


While there are special trays made specifically for serving deviled eggs, you certainly don’t need to go out and buy one just to serve them. You can simply use a platter or plate and nestle them in together closely. Just be sure if you’re transporting deviled eggs to a destination, it’s best to keep them contained in something with a lid because they are quite slippery!

Deviled eggs will stay looking nice for quite some time, so if you’re looking to save time, you can make them up to a couple days ahead of time. You’ll also want them to be cold, so if that dictates how much time you need before you need to serve them cold, take that into consideration.

Deviled eggs will last in the refrigerator for about 5 days, but if you want the freshest presentation, I’d recommend making them no more than 2 days ahead of time. If you want to save time on the day you want to serve them, you can prepare the hard boiled eggs up to a week in advance.

While you don’t necessarily need cold eggs to make deviled eggs, you do want to make sure they aren’t still hot or even warm for best results while making the filling.

Halloween pumpkin deviled eggs on a black plate.
5 from 7 votes
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Halloween Deviled Eggs Recipe

Turn your traditional deviled eggs into Halloween deviled eggs by creating adorable pumpkins with the filling!
Prep Time30 minutes
Total Time30 minutes
Recipe Author Lynn April
Servings: 24 eggs


  • 12 large hard boiled eggs1 halved and yolks removed
  • ¼ cup (52g) mayonnaise
  • 3 teaspoons (15g) mustard2
  • ½ teaspoon granulated sugar
  • teaspoon salt
  • teaspoon black pepper
  • paprika
  • fresh chives


  • Place the cooked egg halves on a large baking sheet or plate and set aside.
  • In a medium size bowl, mash the cooked yolks of the hard boiled eggs with a fork (or with a mixer if you want a completely smooth egg yolk mixture).
  • To the mashed yolks, add the mayonnaise, mustard, sugar, salt, and pepper. Continue mixing until everything is combined. Depending on the moistness of your yolks and/or your preferred deviled egg filling texture, you may want or need to add some liquid3 to thin it out.
  • If desired, add a few drops of red or orange food coloring to the egg yolk filling to make it orange.
  • When you are satisfied with the texture and color of the filling, fill each egg half with a rounded mound of filling. I prefer to do this with a pastry bag or a zip top bag with the end snipped off.
  • When all of the eggs are filled, add a sprinkle of paprika, a tiny piece of chive, and make indentations (if desired) with a sharp knife so the filling resembles a pumpkin. Serve immediately. Store leftovers covered tightly in the refrigerator up to 3 days.


  1. Hard boiled eggs: my tried, true, and used-on-a-weekly-basis-in-our-house method for making hard cooked eggs is in a pressure cooker. Use whatever your preferred method is for making hard boiled eggs, or try out a new method with my Instant Pot hard boiled eggs.
  2. Mustard: I like to use dijon or spicy mustard in my deviled eggs, but you can use any mustard you prefer. I recommend not using honey mustard since you will already be adding sugar. 
  3. Liquid: I highly recommend using dill or sweet pickle juice to thin out your deviled egg filling, but you can use any liquid you would like, including water or milk. Just keep in mind that adding milk will mean these deviled eggs are no longer dairy-free. 
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1deviled egg | Calories: 48kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 65mg | Potassium: 32mg | Fiber: 0.03g | Sugar: 0.2g | Vitamin A: 121IU | Vitamin C: 0.003mg | Calcium: 13mg | Iron: 0.4mg

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  1. 5 stars
    No relish or pickles in your deviled eggs? I know there are a million different recipes, but do yourself a favor and look for a relish called Chow Chow…it may take some searching. Order some and add that to your deviled eggs. It’s not life changing but it is addictive then look for the history behind this awesome relish. It’s been around for hundreds of years!

    1. Hi, Joyce– I suggest pickle juice for the liquid to thin out the filling, which you can see in the notes of the recipe card.