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Have you planned your Halloween menu yet? These creepy deviled eggs are perfect for adding a spooky touch to your party spread. They look just like bloodshot eyeballs and have that slightly unnerving appearance that’s bound to get a reaction from your guests!
Even though I made them, I still got a little creeped out eating one. They’re fun, festive, and most importantly, super easy to make with just a few ingredients.
Recipe Ingredients & Swaps
This recipe uses just a few simple ingredients to create a spooky Halloween treat. Here’s what you’ll need:
- Eggs: The base of this recipe. It’s best to use slightly older eggs (7-10 days) for easier peeling. Chicken eggs are a common choice but you could even use duck eggs for a more satisfying, protein-packed appetizer!
- Natural Red Food Dye: This creates the bloodshot effect on the eggs. You can use store-bought natural dye, or create your own using beetroot and turmeric (more on that below).
- Mayonnaise: This helps create a creamy filling. You can use store-bought or make your own homemade mayonnaise.
- Seasonings: A pinch of sea salt, onion powder, and garlic powder add flavor to the egg yolk filling.
- Natural Black Food Dye: This gives the egg yolk mixture that eerie black appearance. Squid cuttlefish ink, squid cuttlefish powder, or activated charcoal powder are great natural options.
If you can’t find natural dyes, or you prefer to make your own, scroll down for some easy tips on using beetroot and turmeric for red, and squid ink or charcoal for black.
How To Make Natural Red Food Dye
If you can't find a good natural food dye, you can use a combination of beetroot (pink) with turmeric (yellow) to create the perfect red. To do that, simply blend one beetroot with a small piece of turmeric or 1 teaspoon of turmeric powder, and about 2 cups (480 ml) of water. Then add boiling water, enough to submerge the eggs.
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Tips for Making the Perfect Halloween Eyeball Deviled Eggs
To get the best results with this spooky recipe, keep these tips in mind:
- Use Older Eggs: Fresh eggs can be difficult to peel. Try using eggs that you’ve had for at least 7-10 days.
- Handling the Eggs: Always boil a couple of extra eggs in case one or two crack while cooking or peeling. You can always keep the extra eggs in the fridge for snacking!
- Piping the Filling: For a cleaner and more realistic “eyeball” look, use a round piping nozzle when filling the eggs.
Storage Tips
Store the deviled eggs in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. Since these eggs are already served cold, there’s no need to reheat them. Just keep them chilled until you’re ready to serve. If you’re preparing them in advance, wait to add the filling until just before serving to keep them looking their best.
Spooky Recipes You'll Love
Looking for more Halloween-inspired snacks & treats? Check out some of these recipes:
Looking for more? You can find plenty of low-carb recipes for Halloween here!
Hands-on Overall
Serving size 2 deviled eggs
Nutritional values (per 2 deviled eggs)
Net carbs0.9 grams
Protein6.7 grams
Fat12.4 grams
Calories143 kcal
Calories from carbs 2%, protein 19%, fat 79%
Total carbs0.9 gramsFiber0 gramsSugars0.2 gramsSaturated fat2.6 gramsSodium384 mg(17% RDA)Magnesium6 mg(2% RDA)Potassium73 mg(4% EMR)
Ingredients (makes 12 deviled eggs)
- 6 large eggs
- 1 tbsp natural red food dye (15 ml)
- 1/4 cup avocado oil mayonnaise (55 g/ 1.9 oz) - you can make your own mayo
- pinch of sea salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tbsp natural black food dye (15 ml)
Instructions
- To boil the eggs, place them in a pot and fill with water covering them by an inch. Bring to a boil over high heat. Once the water starts boiling, turn off the heat and cover with a lid. Remove from the burner and keep the eggs covered in the pot for 13 minutes (10 minutes for medium sized eggs, 15 minutes for extra large eggs).
- When done, transfer to a bowl filled with ice water and let them sit for 5 minutes. Fresh eggs don't peel well. It's better if you use eggs that you bought 7-10 days before cooking.
- Gently tap the cold hard-boiled eggs on the bench to crack them all over.
- Pour boiling water into a large bowl and add red food dye. Submerge the eggs in the hot red water and leave to steep for 3 hours.
- Once done, peel the eggs and cut them in half.
- Place the egg yolks, mayonnaise, seasonings and black food dye into the bowl of your mixer and whisk on high until smooth and creamy.
- Pipe, using a round nozzle if possible, the egg mixture into the egg halves.
- Store, in an airtight container in the fridge, for up to three days.
Halloween Eyeball Deviled Eggs
Step by Step
Ingredients
- 6 large eggs
- 1 tbsp natural red food dye (15 ml)
- 1/4 cup avocado oil mayonnaise (55 g/ 1.9 oz) - you can make your own mayo
- pinch of sea salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tbsp natural black food dye (15 ml)
Instructions
- To boil the eggs, place them in a pot and fill with water covering them by an inch. Bring to a boil over high heat. Once the water starts boiling, turn off the heat and cover with a lid. Remove from the burner and keep the eggs covered in the pot for 13 minutes (10 minutes for medium sized eggs, 15 minutes for extra large eggs).
- When done, transfer to a bowl filled with ice water and let them sit for 5 minutes. Fresh eggs don't peel well. It's better if you use eggs that you bought 7-10 days before cooking.
- Gently tap the cold hard-boiled eggs on the bench to crack them all over.
- Pour boiling water into a large bowl and add red food dye. Submerge the eggs in the hot red water and leave to steep for 3 hours.
- Once done, peel the eggs and cut them in half.
- Place the egg yolks, mayonnaise, seasonings and black food dye into the bowl of your mixer and whisk on high until smooth and creamy.
- Pipe, using a round nozzle if possible, the egg mixture into the egg halves.
- Store, in an airtight container in the fridge, for up to three days.
Nutrition (per serving, 2 deviled eggs)
Calories143kcal
Net Carbs0.9g
Carbohydrates0.9g
Protein6.7g
Fat12.4g
Saturated Fat2.6g
Fiber0g
Sugar0.2g
Sodium384mg
Magnesium6mg
Potassium73mg
Detailed nutritional breakdown (per 2 deviled eggs)
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