Halloween Deviled Eggs

Spiders, pumpkins, and zombie eyes, oh my! Everyone will love these Halloween Deviled Eggs!

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Did you see my Jack O'Lantern low carb dip recipe that I posted recently? Yes, I am totally in Halloween planning mode!

And how can you go wrong with deviled eggs for your Halloween party?!? You can't!

OK, so maybe I didn't need to make three different types. But while researching ideas, I just couldn't decide. And doesn't the variety look good?!?

As you'll see, the filling is pretty much the same for each one, so it isn't as much work as it looks. Unlike doing *twelve* spiders. That would be too much work. Four was enough for me!

How to Make Halloween Deviled Eggs

To prepare these Halloween deviled eggs, start by hard-boiling six eggs. I usually do a couple extra in case one falls apart at any point – and my current favorite method is to cook them in my Instant Pot – it's seriously easy and convenient!

When they are cool enough to handle, remove the peel and slice them in half lengthways. Use a spoon to remove the yolk, and place all the yolks in a bowl.

Add mayonnaise (I use this yummy avocado oil one), Dijon mustard, salt and pepper.

Mash everything together with a fork, or if you like a smoother filling you could blend it in a small food processor. Divide the filling between three bowls.

To make the spiders, you don't need to change the filling at all! Just spoon the filling into four of the egg white halves.

Cut two black olives lengthways to make the spider body. Then cut more olives in half, and use thin slices for the legs.

For the pumpkins, add some paprika to the filling mix. If you want the filling to be a brighter orange, add some yellow food dye (not red – it will make the filling turn pink!).

Mix well, then fill the egg cavities. Use a tiny piece of chive or green onion as the stem. Use a toothpick to score lines in the filling to make the indentations of the pumpkins.

And finally to make the zombie eyes, add some green food dye to the filling.

Mix well, then fill the cavities. Use cross-section slices of black olives for the eyes, and fill them with a tiny piece of roasted red pepper or tomato.

Dip a toothpick into some red food dye, and draw veins on the egg whites to make the eyes look bloodshot.

And here they are, all ready to serve!

Happy Low Carb Halloween!

Click here to find my full collection of spooky low carb Halloween recipes!

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