Black and Orange Halloween Deviled Eggs with Harissa Mayo

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Festive deviled eggs dyed black and orange with natural food coloring, filled with a harissa-spiced creamy yolk filling. This American-inspired recipe, ready in about 27 minutes, turns large eggs, mayonnaise, harissa paste into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 70 calories and feeds 12, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise
• 1 tbsp harissa paste
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/2 tsp salt
• a few drops black food coloring gel
• a few drops orange food coloring gel
• for garnish paprika
• 1 tbsp, for garnish chopped fresh chives

Instructions

1. Step 1: Place 12 large eggs in a large pot and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then cover and remove from heat. Let eggs sit for 12 minutes.
2. Step 2: Drain hot water and transfer eggs to an ice bath to cool completely, about 10 minutes. Peel eggs and slice in half lengthwise.
3. Step 3: Carefully remove yolks from egg halves and place yolks in a bowl. Set whites aside.
4. Step 4: Mash the yolks with 1/3 cup mayonnaise, 1 tbsp harissa paste, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, and 1/2 tsp salt until smooth and creamy.
5. Step 5: Divide the egg whites into two groups of 6 halves each. Place 3 drops of black food coloring gel in one bowl of water and 3 drops of orange food coloring gel in another bowl of water.
6. Step 6: Dip half of the egg white halves into the black food coloring water for about 10 seconds to tint the outer surface black; dip the other half in the orange food coloring water similarly.
7. Step 7: Pat the eggs dry on paper towels and place on a serving tray.
8. Step 8: Spoon or pipe the harissa mayo yolk filling evenly into all 12 egg white halves.
9. Step 9: Garnish with a light sprinkle of paprika and 1 tbsp chopped fresh chives for color and flavor contrast.