Mummy Deviled Eggs
These spooky mummy deviled eggs are a Halloween hit! Classic deviled egg filling wrapped in mayo “bandages” with olive eyes — creepy, cute, and totally delicious for your party table.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 deviled egg halves
- Category: Appetizer, Holiday Recipe, Halloween
- Method: Boiled / Assembled
- Cuisine: American
- Diet: Gluten Free
Ingredients
12 large eggs
6 egg yolks
⅓ cup mayonnaise (for filling)
½ cup mayonnaise (for bandages)
1 tsp yellow mustard
½ tsp white vinegar
Salt and pepper, to taste
Pinch of paprika (optional)
24 small black olive pieces (for eyes)
Instructions
Boil the Eggs: Place eggs in a large pot and cover with cold water by 1 inch. Bring to a rolling boil, remove from heat, cover, and let sit for 12 minutes.
Cool the Eggs: Transfer eggs to an ice bath for 5 minutes to stop cooking.
Prepare Halves: Peel eggs under cool running water and slice in half lengthwise. Remove yolks and arrange whites on a serving platter.
Make the Filling: Mash yolks with ⅓ cup mayonnaise, mustard, vinegar, salt, and pepper until smooth.
Fill the Eggs: Spoon or pipe the yolk mixture back into the egg white halves, mounding slightly.
Add the Bandages: Using a piping bag filled with ½ cup mayonnaise, pipe horizontal “bandage” lines across each egg, leaving small gaps for eyes.
Create the Eyes: Cut small pieces of black olives and place two in each gap to resemble mummy eyes.
Optional: Sprinkle lightly with paprika for added color.
Notes
For extra flavor, mix a little sriracha or smoked paprika into the yolk filling.
Keep refrigerated until serving to maintain freshness.
Can be made up to one day in advance — add bandages and eyes just before serving.
Perfect for Halloween parties, school events, or themed dinners.
Find it online: https://allrecipesmade.com/mummy-deviled-eggs/
