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!
Adorable Halloween “Deviled” Eggs
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.”
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.
Common Questions
1. How do you keep deviled eggs from sliding?
Some folks add a little bit of egg filling underneath their eggs to keep them from sliding on the plate, but I have another trick (that doesn’t waste that tasty filling). Don’t cut your eggs lengthwise. Cut them through the center so the thicker ends are the base, and simply slice a tiny bit off each end. This makes them sit perfectly on the plate without sliding or tipping.
2. How can you safely transport deviled eggs?
The trick is to prepare them (and any little garnishes) at home first, by simply cutting the eggs and making the filling (and garnishes). Then, store the filling in a pastry piping bag with a tip and sealing it at both ends. You can use the container your eggs came in to safely transport the egg whites, then when you arrive at your party, simply remove the little egg whites, fill them, garnish and serve.
3. What do I need to make these Halloween deviled eggs?
- pot to boil your eggs
- mixing bowl
- very sharp knife
- mesh strainer
- pastry-piping bag & tip
How to Make Halloween Deviled Eggs – Step by Step
Start by Making the Eggs
1. Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
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.
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. Carefully remove the yokes. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon. You may sometimes have a little left over, but it’s easier and less damaging to the egg white to try sliding first.
6. Push the yokes through a mesh strainer. This will break up the yokes and ensure that your filling is perfectly smooth when you mix in your other ingredients.
7. Gently wash and dry your egg-halves with a paper towel to make them extra perfect.
8. In a small mixing bowl, mix your egg yokes, 1 tbsp. mayo, 1 tsp. sour cream, 1½ tsp. spicy brown mustard and a tiny sprinkle of salt & pepper to taste – Depending on the size of your egg yokes, you may find the filling to be a little dry. Give it a taste and see which condiment would be tastiest to make it more creamy.
When your filling is perfect, cover it with cellophane and put it in the refrigerator while you make your horns and wings.
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.
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! Fly, ye devils, fly!!!
A Little More Halloween Treat Inspiration
The Morticia Addams Cocktail
A Beautiful Halloween Appetizer Centerpiece
The Phantom Love Song Sake Cocktail
Heavenly Pumpkin Cheesecake Mousse
If you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.
Adorable Halloween Deviled Eggs
Equipment
- pot to boil your eggs
- mixing bowl
- very sharp knife
- mesh strainer
- pastry-piping bag & 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, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
- 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 and carefully remove the yokes. Push the yokes through a mesh strainer. This will break up the yokes and ensure that your filling is perfectly smooth when you mix in your other ingredients.
- Gently wash and dry your egg-halves with a paper towel to make them extra perfect.
- In a small mixing bowl, mix your egg yokes, 1 tbsp. mayo, 1 tsp. sour cream, 1½ tsp. spicy brown mustard and a tiny sprinkle of salt & pepper to taste – Depending on the size of your egg yokes, you may find the filling to be a little dry. Give it a taste and see which condiment would be tastiest to make it more creamy.
- When your filling is perfect, cover it with cellophane and put it in the refrigerator while you make your horns and wings.
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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