Halloween is my favorite, and these devilish Halloween deviled eggs are a great savory Halloween treat. If you like your deviled egg recipes to have a little kick to them, I think you’ll really enjoy the spice and heat Sriracha and horseradish bring to the party.
This post and recipe was created for #HalloweenTreatsWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Your price is unaffected. For more information, please see our disclosure policy.
Devilish Halloween Deviled Eggs
I truly love deviled eggs, y’all. Almost as much as pimento cheese. Almost.
These Halloween deviled eggs get their devilishness from garlic, horseradish, and Sriracha, and they are very more-ish.
Deviled eggs are very easy to make, but sometimes folks have trouble hard boiling their eggs to make them.
Let’s take a look at what I think is the best way to hard boil eggs, and then we’ll make these little dudes, okay?
The Best Way to Hard Boil Eggs
- Place your eggs in a 3 quart saucepan in an even layer. I can fit a dozen eggs in my 3 quart saucepan, but of course you can use a smaller pan if you want to boil fewer eggs.
- Cover with cold water by about an inch.
- Put the lid on the pan and bring to a low boil. Not just a high simmer with small bubbles, but a true low boil with large bubbles surfacing rather violently, so keep an eye on them. As the water is heating, stir the eggs occasionally to keep the yolks from settling to one side or the other. You want the yolks to be suspended as close to the center of the whites so you don’t end up with lopsided deviled eggs.
- When your eggs have come to a low boil, remove them from the heat, and put the lid back on the pot.
- Set your timer for 15 minutes. Fill a large bowl with ice and then add cold water.
- When the timer goes off, fish out your eggs with a large spider strainer and submerge them in the waiting ice bath.
How to Make Creepy Deviled Eggs
To devil eggs pretty much means to mess around with the filling, or devil it. So you can use your favorite flavors here.
Here are the ingredients in my deviled eggs:
- hard boiled eggs
- mayonnaise: if you don’t like mayonnaise, substitute with your favorite creamy salad dressing
- apple cider vinegar: any type of vinegar will do. If you don’t have ACV, use red wine vinegar or similar
- Sriracha: use your favorite hot sauce here if you don’t have or don’t like Sriracha
- horseradish: you can leave it out if you must, but man is it good in these eggs!
- garlic: you can used minced or garlic powder here
- liquid smoke: if you don’t have liquid smoke, you can substitute in anything that has a bit of smoke flavor: 2 teaspoons of bacon fat, a sprinkle of smoked paprika, or some smoked black pepper. If you aren’t a fan of smoky flavors, you can leave it out entirely
- salt and pepper
- sliced black olives: black or green is just fine
Check out the texture on the outsides of the eggs, you guys. You really can’t see it once they’re cut and deviled, but it’s still cool. Here’s how you make that happen.
- Allow the eggs to cool in the ice bath for about 45 minutes.
- Take the eggs out of the ice bath and put them in another bowl.
- Refrigerate them on a lower shelf in your fridge (where it’s coldest) overnight. (See “how to peel hard boiled eggs” below.)
- What happens is that there is just a tiny bit of water that gets trapped between the shell and the hard cooked egg. By getting them super cold in the ice bath for 45 minutes or so and then letting them hang out in the coldest part of the fridge, that tiny bit of water will freeze without actually freezing the egg itself.
- When you peel the egg, the lacy ice inside will have left creepy imprints in the whites. Super easy! And as a bonus, the eggs are very easy to peel since the ice makes space between the shell and the white. Very little sticking. Nice!
- Slice eggs in half, lengthwise, and scoop out the yolks into a bowl. Mix up all the filling ingredients, put into a piping bag or a zip top bag and snip off a corner and pipe the filling evenly back into the waiting whites.
- To make the eyes, place 2 sliced olives (black or green) side by side on top of the deviled egg filling, and squirt a wee dot of Sriracha inside for the pupil.
How to Peel Hard Boiled Eggs
Hard cooked eggs can be a pain to peel because the membrane between the shell and the white can be stubborn. And you might curse.
To minimize any cursing. tap the egg all over on the counter to crack the shell. Not just in one place, but cracked all around.
PRO TIP: Start peeling the egg at the rounded end, because this is usually where there’s an air pocket.
It can also help to peel your eggs under running water, because the force of the water can help loosen the membrane.
Peeling the “icy eggs” is really pretty easy because the ice will have forced the whites away from the shell.
Of course, you’ll end up with that creepy textured outside, so you have to decide if that’s what you want or not.
Interested in another creepy deviled egg recipe. Check out these “Spider Eggs: Avocado and Wasabi Deviled Eggs” from my friend Laura over at Family Spice!
Other Halloween Treats Week Recipes
- Melting Ghost Hot Chocolate from Big Bear’s Wife
- Day of the Dead Mexican Chocolate Cupcakes from Pook’s Pantry
- Devilish Halloween Deviled Eggs from Pastry Chef Online (you’re here!)
- Candy Corn Layer Cake from ReciPEAs
- Cauldron Cupcakes from Mrs. Happy Homemaker
- Black Magic Skull Cakes from Sugar Dish Me
- Frankenstein’s Monster Pudding Cups from I am a Honey Bee
- Halloween Sprinkle Cookie Cake from Love and Confections
- Chocolate Dipped Brownie Pops for Halloween from Southern From Scratch
- Creepy Crawly Dirt Cup Pudding Parfaits from 4 Sons R Us
- “Guts” Cinnamon Rolls from A Blender Mom
- Creepy Eyeball Donuts from Daily Dish Recipes
- Mummy Bites from Eat Move Make
- Monkey Brain Bread from Pint Sized Baker
- Halloween Cookie Pizza from Grumpy’s Honeybunch
- Boo Berry Pie from Kudos Kitchen
- Monster Donuts from The Baking Fairy
- Boogeyman Brew from Who Needs A Cape?
- Purple People Eater Thumbprints from The Spiffy Cookie
- Hocus Pocus Halloween Decorated Pretzels from Lady Behind The Curtain
- Black and Orange Cookies from Karen’s Kitchen Stories
- Skeleton Popsicles from A Kitchen Hoor’s Adventures
- Monster Mash Cake from Mildly Meandering
- Graveyard Skillet Brownies from Strawberry Blondie Kitchen
- Blood-Red Pomegranate Margarita from The Redhead Baker
- Halloween Snoballs from The Beard and The Baker
- Halloween Chocolate Cherry Hand Pies from House of Nash Eats
- Halloween Dunkaroo Dip from Savory Experiments
- Bloody Eyeball Cherry Cheesecake Cupcakes from Katie’s Cucina
- Eye Scream Sundae from For the Love of Food
And here are some more of my own Halloween recipes.
These Halloween deviled eggs are definitely not your everyday deviled eggs, which is fine with me.
I mean, I like that kind, but these are lovely and smoky with a kick from the horseradish.
If you have any other questions about this recipe or any other, please don’t hesitate to get in touch.
You can leave a comment here, and I will be back in touch in about 24 hours.
If your question in more urgent, you can email me and I answer within about 4 hours.
Either way, I promise to help!
I really hope you love this recipe, you guys!
I’d also love to have you join my PCO newsletter, The Inbox Pastry Chef!
Thanks, and enjoy!
- 12 large eggs, hard boiled and sliced in half, longwise
- 1/4 cup mayonnaise
- 2 teaspoons apple cider vinegar, pickle brine, or lemon juice
- 2 teaspoons Sriracha
- 1 1/2 teaspoons prepared horseradish
- 1/2 teaspoon minced garlic
- 1/4 teaspoon liquid smoke
- 1/4 teaspoon kosher salt, I used Morton's
- 1/4 teaspoon coarsely ground black pepper
- 48 slices black olives, for "irises"
- Sriracha, for "pupils"
- Carefully scoop out the cooked yolks from the sliced eggs and place in a small bowl.
- Add the mayo, vinegar, Sriracha, horseradish, garlic, liquid smoke, salt and pepper and smash/stir well until smooth. Taste and adjust seasonings to suit your tastes
- Place the filling in a zip top bag and snip off about 1/4" of one corner.
- Pipe the filling evenly into the hole in each white.
- Place 2 olive slices next to each other on top of the filling and press lightly
- Make a dot of Sriracha inside each slice to make the pupil.
- Refrigerate until ready to serve. Will keep in the fridge for 3-4 days.
You can add some very finely minced crisp bacon to the mix if you'd like. I didn't because I was already using liquid smoke, but horseradish and bacon is a great combination.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 24 Serving Size 1 piece
Amount Per Serving Calories 64Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 94mgSodium 154mgCarbohydrates 1gFiber 0gSugar 0gProtein 3g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
Please Sign Up for the PCO Newsletter!
Get notifications when I post a new recipe, plus the occasional newsletter with tips and tricks, announcements, and more! I’d love to see you there!
Thank you for spending some time with us today. Take care, have a lovely day, and I hope you have the best Halloween!
Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Treat Street USA!