Jack O’ Lantern Devilled Eggs

10 minutes
30 minutes

Enjoy these not-so-sweet treats this Halloween! Don’t fuss too much with uniformity – each Jack O’ Lantern can have it’s own unique personality.


  • 6 large hard-boiled eggs, peeled
  • Paprika for sprinkling
  • 2 tablespoons mayonnaise
  • 1 tablespoon room temperature butter
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sweet green relish
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Skin from 1 cucumber


  1. Carefully cut the eggs in half lengthwise. Remove the yolks and place them in a small mixing bowl.
  2. Sprinkle some paprika over the cut side of the egg whites.
  3. To the reserved egg yolks, and the mayonnaise, butter, mustard, relish, vinegar, sugar, Worcestershire, salt and pepper. Mash until smooth. Spoon this mixture into a disposable sandwich bag and then cut the corner off to make a piping bag. Carefully pipe this mixture equally into the hollowed egg whites. Chill in the refrigerator during the next step.
  4. Using a vegetable peeler, take long strips of skin off a cucumber. Cut the dark green skin strips into many small triangles to decorate as the eyes and noses. Use a small round cookie cutter (a fluted edge one works best) to make semi-circle shapes to decorate as mouths. Decorate the filling in the egg whites with the cucumber skin eyes, noses, and mouths (the pointed tip of a small knife will be helpful in carefully placing the face decorations, or a sanitized pair of tweezers).
  5. Arrange on a platter and serve immediately or refrigerate until needed.


Looking for tips on getting a perfectly cooked hard boiled egg? Check out our Cooking Eggs 101 page!

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