Don’t just add horns to your Halloween deviled eggs, add little red bell pepper wings to really give these precious appetizers some devilish character! They’re so easy to make and will be the fiendishly cutest appetizers at your Halloween party!
I made these precious little “deviled” deviled eggs for my Halloween party this year, and they were such a spooOOOooky hit! I’ve made Halloween deviled eggs with horns for cocktail parties in the past, but this year, I added the little wings too!
Anyone can put little pepper horns and wings onto deviled eggs, but the trick is to make them not only the spookiest deviled eggs at the party, but the tastiest! So first, let’s make perfect deviled eggs, and then we’ll turn them into “devils.”
Why This Recipe is Special
They’re an easy Halloween appetizer that everybody loves – deviled eggs are always the first appetizer to disappear from my party trays. Party guests love them and these devils are so cute and simple to make, they’ll make your friends simply giggle.
They’re as tasty as they are cute – These are extra creamy, perfectly-flavored deviled eggs. No clumps, no runny consistency, no overpowering flavors, just classically delicious.
They’re easy to transport – You may be wanting to take these to a party and surprise your friends. Take a look at my “Common Questions” below to see exactly how I easily pack my deviled eggs up and bring them on the road.
Ingredient Notes
Mayonnaise – I like to combine both mayo and sour cream in my deviled eggs, but feel free to use only mayo or only sour cream if you like.
Red Bell Pepper – Make sure to find a nice big one (or 2). You want to have enough to make all those little wings and horns, and even though you probably only need 1, it might take you a few tries to get the hang of cutting perfect wings.
Eggs – Use nice, large eggs. Be sure to follow the egg boiling instructions below, even if you already have a method for boiling eggs. You want the yolks to be perfectly cooked all the way through, without any moist bits, and not over-cooked. I find the method below creates absolutely perfect deviled egg yolks.
Spicy Mustard – I like spicy mustard but feel free to use just about any mustard apart from honey mustard or a stone-ground variety.
Sour Cream – As noted above, I just like to combine mayo and sour cream, but you can either use only mayo or only sour cream if you wish.
Salt & Pepper – Not Pictured. Nothin fancy.
How to Make These Deviled Eggs – Step by Step
Start by Making the Eggs
1. Add 6 large eggs to a pot of cool water, turn heat to MEDUIM and allow them to heat and boil for 20 minutes (that’s 20 minutes from turning on the heat to turning it off). Once boiled, place them in a bowl of cold water for 10 minutes.
2. Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
3. Slice the eggs. I slice through the center-middle, as opposed to longways. I find the egg-halves have a more sturdy base when cut this way. Carefully remove the yolks and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon.
4. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
5. Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
6. In a small mixing bowl, mix egg yolks, 1 tbsp. mayo, 1 tsp. sour cream, 1½ tsp. spicy brown deli mustard and a nice sprinkle of salt and pepper to taste. When your filling is perfect, cover it with cellophane and put it in the refrigerator while you make your horns and wings.
NOTE: The measurements of mayo, sour cream and mustard are purposely on the light side so you can customize your texture until perfect. Your consistency should be similar to hummus so give it a taste, and see which condiment you would like to make it a bit more creamy.
Make the Horns and Wings
1. Slice the sides of a large red pepper so you have 2 big pieces. Use your knife to cut the white webbed part off without cutting too deeply into the pepper, as best as you can.
2. Turn the pepper slice over, and press it gently until it’s more flat.
3. Use a VERY sharp knife (or x-acto knife) to slice upward (to make the top of the wing), then down (to make the side of the wing) then cut little triangles into the bottom of the wing, and connect the bottom slice to the top slice.
4. Slice tiny little horns out of the remaining pepper. When ready, fill the egg whites using a pastry-piping bag, and carefully place your wings and horns.
Common Questions
Slice eggs through the center with the egg standing up, then slice a tiny bit off the bottom to make a nice, flat base. You can also add a tiny bit of filling underneath the egg whites on the plate, and use it as a little “glue” to hold them in place if you really want to make them extra secure.
You can make your deviled eggs and use a well-washed, plastic egg container (that has no paper inside) to transport them, then use a spoon to carefully remove them once you get to your destination, but I find this method a little wrought to uncertainty. One little bump or jump in the car, and they can get messy.
My preferred method is to slice my eggs and make the filling, first. Then, I place the egg whites and garnish in a plastic egg container. Then, add the filling to a pastry piping bag with a tip. I seal both ends of the bag with twisty ties and when I get to my destination, I simply remove the egg whites from the container, remove the twisty-ties, fill them in the kitchen and garnish.
A Few Tips
1. Use a REALLY sharp knife or x-acto knife to cut your wings and horns.
You’ll have a lot more control and your wings and horns will look so much nicer if cut with a perfectly sharp knife.
2. Don’t fill your eggs until a half hour before you serve them.
The filling tends to dry out and starts looking quite un-appetizing after a half-hour, even if they’re in the fridge. I’ll usually make the filling, then store it in a pastry piping bag with a tip, sealed with twisty ties until just before my party.
3. You can make these “deviled” eggs a whole day ahead of time.
As long as you don’t fill them until just before they’re served, you can cut and prepare the egg whites and make your filling a whole 24 hours beforehand, and either store it in a plastic bag or pastry piping bag. You can store your egg whites in a sealed container.
A Little More Halloween Recipe Inspiration
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Adorable Halloween Deviled Eggs
Equipment
- pot to boil your eggs
- mixing bowl
- very sharp knife
- mesh strainer
- pastry piping bag and tip
Ingredients
- 6 eggs
- 1 tbsp. mayo
1½
tsp. spicy brown deli mustard- 1 tsp. sour cream
- Salt & pepper to taste
- 1 large red bell pepper
Instructions
For the Deviled Eggs
- Add 6 large eggs to a pot of cool water, turn heat to MEDUIM and allow them to heat and boil for 20 minutes (that’s 20 minutes from turning on the heat to turning it off). Once boiled, place them in a bowl of cold water for 10 minutes.
- Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
- Slice the eggs. I slice through the center-middle, as opposed to longways. I find the egg-halves have a more sturdy base when cut this way. Carefully remove the yolks and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon.
- Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
- Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
- In a small mixing bowl, mix egg yolks, 1 tbsp. mayo, 1 tsp. sour cream, 1½ tsp. spicy brown deli mustard and a nice sprinkle of salt and pepper to taste. When your filling is perfect, cover it with cellophane and put it in the refrigerator while you make your horns and wings.NOTE: The measurements of mayo, sour cream and mustard are purposely on the light side so you can customize your texture until perfect. Your consistency should be similar to hummus so give it a taste, and see which condiment you would like to make it a bit more creamy.
For the Wings & Horns
- Slice the sides of a large red pepper so you have 2 big pieces. Use your knife to cut the white webbed part off without cutting too deeply into the pepper, as best as you can. Turn the pepper slice over, and press it gently until it's more flat.
- Use a VERY sharp knife (or x-acto knife) to slice upward (to make the top of the wing), then down (to make the side of the wing) then cut little triangles into the bottom of the wing, and connect the bottom slice to the top slice.
- Slice tiny little horns out of the remaining pepper. Remove your filling from the fridge, pipe your pretty eggs and carefully place the tiny horns and wings into the top and sides of the filling.
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