Spooky Deviled Eggs – 2 recipes! Halloween is a fun time to serve these Spooky Deviled Eggs as an appetizer. Today we are sharing two of our favorite deviled eggs recipes for you to try; and both are decorated with cute little spooky eyes and black spiders on top. Gluten-free and delicious tasting, these spooky deviled eggs will thrill everyone who tries them!
Deviled eggs are a great way to serve your guests with a delicious appetizer that’s not only easy to prepare but feeds a crowd and is easy on the wallet! Best of all, they’re high in protein and taste great!
Ingredients Needed to Make These Spooky Deviled Eggs:
6 hard-boiled eggs
black olives – pitted
green olives stuffed with pimento
canned tuna fish
Spooky Deviled Eggs are festive and fun to serve at Halloween parties.
Creamy textures with amazing flavors, you can’t go wrong when you make these deviled eggs.
Simply boil the eggs and allow them to cool. Slice them in half and pop out the yolks. Then follow the directions for both recipes in our recipe card below. Then enjoy watching them disappear as soon as you put them on the table.
Poof! Like magic!
I often make these deviled eggs as an appetizer before dinner for family and friends, right around Halloween. They were so good, I even make them for all Halloween gatherings. Everyone adores them.
A definite crowd-pleaser! These deviled eggs turned out to be Egg-cellent and Spook-tacular!
Hope you will give these deviled eggs a try! Happy Halloween everyone!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Tuna-Stuffed Deviled Eggs:
- 3 hard-boiled eggs
- 1 can 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
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
Directions for Tuna-Stuffed Deviled Eggs:
- Boil 3 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
Directions for Evil Eyes Devilied Eggs:
- 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