We love serving deviled eggs as an appetizer and these Spooky Deviled Eggs are just in time for Halloween! I wanted to make two kinds of deviled eggs: one is the more traditional deviled eggs stuffed with a mixture of egg yolks, mayo and spices and the other is stuffed with our favorite lemony tuna fish filling, both topped with cute little spooky eyes and black spiders using green and black olives.
They are fun to serve as an appetizer at a Halloween party. In fact, I made these as an appetizer before dinner for friends who are staying with us this week and I will be making them again for a Halloween party we’re attending this weekend.
It should be Spook-tacular!
Have a lovely and Spooky weekend!
Happy Halloween everyone!
Spooky Deviled Eggs – 2 recipes (total 6 eggs, serves 12)
1. Tuna-Stuffed Deviled Eggs
- 3 hard-boiled eggs
- 1 cans of Tuna in Olive Oil ( prefer imported Italian Tuna)
- 1 lemon -juiced
- 1 small stalk of celery – minced
- 1 Tbsp. minced red onion
- 1 Tbsp. mayonnaise
- fresh ground pepper to taste
- small pitted black olives
Boil 6 large eggs in water for about 6 to 10 minutes. Drain, and cool.
Peel off shells from the eggs. Set aside to cool completely.
Drain the excess oil from can of tuna.
Transfer tuna into a small mixing bowl.
Add celery, red onion, mayonnaise.
Squeeze fresh lemon juice into the tuna mixture and mix well.
Cut eggs in half lengthwise. Slip out yolks and set aside to mash for the 2nd half of traditional deviled (spooky evil eyes) eggs.
Stuff each egg with the tuna fish mixture.
Cut the whole black olive in half. Put one half on the tuna mixture for the spider body.
Thinly slice the other half for the spider legs, placing 3 or 4 legs on each side.
Chill before serving. Best served cold.
Makes: 6 spooky spider deviled eggs
2. Evil-Eyes Deviled Eggs – (more traditional recipe)
- 3 hard-boiled eggs, halved
- 2 to 3 Tbsp. mayonnaise
- 1/2 tsp. Dijon mustard
- 1 Tbsp. minced red onion
- 2 Tbsp. minced celery
- 1 tsp. dried parsley
- Spanish green olives stuffed with pimiento
Cut eggs in half lengthwise.
Slip out yolks and mash them with mayo, mustard, red onion, celery and parsley.
Fill the eggs as much as you like. Cut green olives in half lengthwise and place them on mashed yolk to create eyes, turning them slightly up or down to create spooky evil eyes. Chill before serving.
Makes 6 evil-eyes deviled eggs
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We can’t believe it’s Halloween- can you? … and where did the time go? We have been traveling back and forth between Charleston and New York, so many festivities and family functions, all good!
We hope you are enjoying the fall as much as we are. Wishing you all a great weekend and Happy Halloween!
xoxo Anna and Liz