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A deviled egg with bell pepper horns and wings on a marble plate with 2 others in the background.
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5 from 5 votes

Adorable Halloween Deviled Eggs

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!
Prep Time30 mins
Cook Time20 mins
Cooling Time10 mins
Total Time1 hr
Course: Appetizer
Cuisine: American
Servings: 12 Deviled Eggs
Calories: 44kcal


  • pot to boil your eggs
  • mixing bowl
  • very sharp knife
  • mesh strainer
  • pastry-piping bag & tip


  • 6 eggs
  • 1 tbsp. mayo
  • tsp. spicy brown deli mustard
  • 1 tsp. sour cream
  • Salt & pepper to taste
  • 1 large red bell pepper


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.

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.


The measurements of mayo, sour cream and mustard are purposely on 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.


Serving: 1Deviled Egg | Calories: 44kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 47mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 429IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 1mg