These devil face deviled eggs are easy Halloween appetizers that are ready in no time and require only a few ingredients. They store well in the fridge!
For this Halloween deviled eggs filling, I am using a simple blend of mustard, egg yolks, mayonnaise, and seasoning. It’s an easy and delicious mixture to make and requires only a few pantry items.
If you want your deviled eggs with a kick, try using my wasabi deviled eggs recipe for the filling.
Halloween deviled eggs are without a doubt the perfect appetizer for your party!
This post contains useful tips, substitutions as well as a full recipe card with step by step instructions on how to make Halloween deviled eggs.
How to boil eggs for deviled eggs?
My favorite way is cooking eggs in instant pot pressure cooker. It’s simple and you always get the same result which I don’t usually get on my electric stove.
9 out of 10 eggs usually peel easily which is another important thing to remember, especially when making deviled eggs for a crowd. Nothing is worse than not being able to peel shells easily.
With cooking eggs in instant pot, you barely have to deal with this problem, so guys, if you have the pot at home, don’t hesitate and use it!
Now, you can of course cook them on a stovetop. I would boil them for 10 minutes, then transfer them into an ice-bath immediately and peel shortly afterward.
And, if you happen to end up with some unpresentable eggs, why not turn them into mini egg sandwiches? They are delicious!
- I used mild chili peppers and I suggest you use a variety that you are familiar with and you know how strong their heat level is. Especially, when your guests are not used to it.
- Older eggs always peel easier than the fresher ones!
- French mayonnaise can be easily substituted with your favorite kind.
- These Halloween deviled eggs keep well in the fridge so you can make them ahead if you like (up to a day). They have to be stored in an air-tight container though. Also, bear in mind that they might take up a bit more space with the horns and tongues.
- Instead of candy eyes, you could use peppercorns or little pieces of black olives or chives if you wanted. Black sesame seeds could also work well.
- Red hot chili pepper can be substituted with sweet bell pepper to make them kid-friendly.
Any leftover deviled eggs you made for Halloween can be cut up and turned into an egg salad!
More Halloween party food ideas you might like:
- Pumpkin cheese balls
- Hot dog mummies
- Eyeball deviled eggs
- You can pair them with other quick and simple appetizer recipes like bacon wrapped dates or instant pot cocktail meatballs.
- 6 hard boiled eggs
- 3 tablespoons mayonnaise
- 1 tablespoon classic French mustard, see note 1
- salt, a pinch
- black pepper, a pinch
- 2-3 red hot chili peppers, see note 2
- 6 black olives, see note 3
- 24 mini candy eyes
- Peel eggs and halve them lengthwise. Use a spoon to remove the yolks and place them into a bowl. Add, mayonnaise, mustard, salt and pepper. Mash and mix everything until smooth.
- Either pipe or spoon the mixture back into the egg whites. Place them all onto a serving plate/tray.
- Now, cut chili peppers into over an inch (3 centimeters) long triangles. You will need 3 triangles per each egg half so 36 triangles in total (see note 2). Cut olives into thin slices. Cut 6 slices in half (for mouth) and 6 more slices into quarters (for eyebrows).
- Assemble the devil faces: You will need 2 chili pepper triangles for devil’s horns. Under, place 2 olive eyebrows followed by mini candy eyes. Use 1 olive piece for mouth and finish it off with a chili pepper triangle for tongue. Repeat with the rest of them.
- You can use any mustard you like.
- You will need about 2 red hot chili peppers. The easiest way to cut them into triangles is by slicing them in half, removing the seeds and each half can be cut into smaller rectangles. These simply cut in half diagonally.
- Make sure the olives you buy are not stuffed and have no pecks inside. You should be able to cut each olive into 3 slices. That way you will only need 4 olives for 12 deviled eggs. However, I added more just in case.
- Keep them in the fridge before serving!
- More tips and substitution ideas can be found in the post above this recipe card.
Amount Per Serving: Calories: 117Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 97mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 3g