Black and Orange Halloween Deviled Eggs with Harissa Mayo

By · Reviewed by AislePrompt Editorial · ·

Festive deviled eggs dyed black and orange with natural food coloring, filled with a harissa-spiced creamy yolk filling. This american-inspired snacks 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.

Prep: 15 min Cook: 12 min Serves 12 American cuisine 70 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Black and Orange Halloween Deviled Eggs with Harissa Mayo take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Black and Orange Halloween Deviled Eggs with Harissa Mayo?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Black and Orange Halloween Deviled Eggs with Harissa Mayo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Black and Orange Halloween Deviled Eggs with Harissa Mayo for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Black and Orange Halloween Deviled Eggs with Harissa Mayo?

American snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.