Halloween Deviled Eggs
These easy keto Halloween Deviled Eggs are the perfect Halloween party appetizer. Creamy, tangy filling with a devilish decoration. Perfect for parties!
Halloween is the perfect time to get creative with your culinary skills and serve up some delicious Halloween treats. One of our favorite easy Halloween appetizers that’s sure to be a hit at your Halloween party are these Halloween Deviled Eggs.
These devilishly good Keto Halloween Deviled Eggs take the classic deviled eggs to a whole new level of fun and fright. They are the perfect addition to your Halloween party, or just a fun Halloween snack for those of us who are skipping the Halloween candy this year.
Combine these with our totally delicious Mozzarella Eyeballs for keto-friendly Halloween snacks that everyone will live whether they are skipping the carbs or not.
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Ingredients in Keto Deviled Eggs?
- Hard Boiled Eggs – Want to save a little time you can buy peeled hard-boiled eggs at the grocery store!
- Mayonnaise
- Dill Pickle Juice – If you don’t have any pickles in the fridge you can use apple cider vinegar but I think dill pickle juice takes them to the next level!
- Coleman’s Dry Mustard – This is a spicy mustard powder that gives these devilish goodies a little kick.
- Paprika – I like smoked paprika but you can also use sweet paprika.
- Red Bell Pepper – This is used to make the horns!
The Basics: Making Perfect Hard-Boiled Eggs
Before we dive into the Halloween-themed decorations, let’s start with the basics. For a deviled egg recipe you need perfectly boiled eggs.
Step 1: Boiling the Eggs
To begin, place your large eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to a gentle simmer. Boil eggs for about 10-12 minutes, then transfer them to a large bowl of ice water to cool quickly.
If you have an air fryer, we highly recommend giving Air Fryer Hard Boiled Eggs a try!
Step 2: Peeling the Eggs
Once your eggs are cool, it’s time to peel. There are so many different ways and so much advice out there on how to peel hard-boiled eggs. Everyone has their favorite one.
My go-to method is to place the hard-boiled egg in a cup or jar and shake it around so that it gets little cracks all over the egg. Then run it under cool water while you peel away the shell. Sometimes I see people say you have to use water in the cup/jar when you shake but I don’t and it works for me every time.
The smoother the peeling process, the better your deviled eggs will look!
How to Make Keto Halloween Deviled Eggs
Step 3: Preparing the Eggs
Cut off the narrow end of the hard-boiled eggs about ⅓ of the way down from the top.
Flatten the bottom of the eggs by cutting a very thin layer of egg white off of the rounded bottom making a flat spot.
Remove the eggs yolks with a small spoon, placing them in a bowl. Set the eggs aside.
Step 4: Making the Deviled Filling
Add mayonnaise, pickle juice, dry mustard, and salt to the egg yolks and stir until smooth and well combined. If you want extra smooth, creamy eggs you can use an immersion blender.
Place the yolk mixture in a pastry bag and pipe the filling into each egg.
This is a basic filling and it’s sure to be a hit with anyone but if you’re feeling adventurous you can use the filling recipe from any of our deviled egg recipes. We recommend:
Step 5: Adding the Halloween Twist
To make these little deviles start by cutting the bell pepper into 1 inch wide slices. Then cut 24 curved pieces from them to make horns.
Gently press the flat end of two horns into the egg yolk of each egg.
Store in the refrigerator until ready to serve. Right before serving sprinkle with a tiny bit of sweet paprika.
How to Store Deviled Eggs
Storing deviled eggs properly is essential to maintain their freshness and flavor. Here’s how to store deviled eggs:
- Refrigeration: Deviled eggs should be stored in the refrigerator to keep them chilled and safe to eat. As soon as you’ve prepared them, place them in an airtight container.
- Covering: To prevent the deviled eggs from drying out or absorbing any unwanted odors from the refrigerator, cover them with a lid or plastic wrap. Make sure the covering is airtight.
- Separation: If possible, separate the deviled eggs with a layer of wax paper or parchment paper between each row. This prevents them from sticking together and maintains their appearance.
- Temperature: Set your refrigerator to a temperature of 40°F (4°C) or lower. Deviled eggs should not be left at room temperature for extended periods, especially in warm weather, as they can spoil quickly.
- Storage Duration: Deviled eggs can be stored in the refrigerator for up to two days. It’s best to consume them within this timeframe to ensure freshness and safety.
- Garnishes: If your deviled eggs are garnished with items like fresh herbs or paprika, it’s a good idea to add these just before serving rather than during storage. This helps maintain their visual appeal.
By following these storage guidelines, you can enjoy your deviled eggs while ensuring they remain safe and delicious.
Frequently Asked Questions
You can make deviled eggs up to 2 days ahead of time and store them in the refrigerator. For Halloween deviled eggs we suggest cutting up the red peppers and decorating the eggs shortly before serving.
If you’re taking deviled eggs to a party, transport the egg halves in a container and place the egg yolk mixture in a gallon freezer bag. When you get to the party, snip off the corner of the freezer bag and pipe the mixture into the egg halves.
If you want to make your deviled eggs and have them assembled before getting to the party, you can use this deviled egg carrier to get them there safely!
Looking for More Halloween Party Food?
- Mummy Hot Dogs
- Halloween Oreo Balls
- Halloween S’mores Dip
- Ghost Goo Halloween Cupcakes
- Halloween Baked Cheese
- Halloween Magic Cookie Bars
- Halloween Rice Krispies Treats
- More Easy Halloween Treats…
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Keto Halloween Deviled Eggs
Ingredients
- 12 Hard-boiled eggs, peeled
- 1/4 cup Mayonnaise
- 1 teaspoon Dill pickle juice
- 1 teaspoon Coleman’s Dry Mustard
- ¼ teaspoon Salt
- Paprika for garnish
- 1 Red Bell Pepper
Instructions
- Cut off the narrow end of the hard-boiled eggs about ⅓ of the way down from the top.
- Flatten the bottom of the eggs by cutting a very thin layer of egg white off of the rounded bottom making a flat spot.
- Remove the eggs yolks with a small spoon, placing them in a bowl. Set the eggs aside.
- Add mayonnaise, pickle juice, dry mustard, and salt to the egg yolks and stir until smooth and well combined. If you want extra smooth, creamy eggs you can use an immersion blender.
- Place the yolk mixture in a pastry bag and pipe the filing into each egg.
- Cut the bell pepper into 1 inch wide slices and cut 24 curved pieces from them to make horns.
- Gently press the flat end of two horns into the egg yolk of each egg.
- Store in the refrigerator until ready to serve. Right before serving sprinkle with a tiny bit of sweet paprika.
Nutrition
Why does it list pickle juice instead of chopped pickles
I wanted the deviled egg mixture to be smooth and not have lumps. Adding the pickle juice gives it a delicious zing!