Halloween Party Spider Deviled Eggs

These Spider Deviled Eggs are perfect for your Halloween Party! Deliciously creepy these are a Keto Halloween Snack everyone will love!

Halloween parties are all about the drinks and food - and Spider Deviled Eggs are the perfect finger food that only takes a few ingredients.

As a bonus, these Halloween Deviled Eggs are keto friendly. Each Spider Deviled Egg has just two carbs!

The key to the best deviled eggs is a perfectly boiled egg. This Rapid Egg Cooker makes perfectly boiled eggs every single time. Even the freshest of eggs peel perfectly.

You can boil the eggs ahead of time and prepare them just before your party for best results.

Related Article: Pumpkin Spice Fat Bombs

You can use black olives or green olives to make your "spider." You will use one whole olive for each deviled egg.

You want to use firm olives that are easy to slice and will hold their shape. Large pitted black olives work perfectly.

Keto Halloween Spider Deviled Eggs

INGREDIENTS

6 eggs
3 tablespoon mayonnaise
1 tablespoon mustard
1 tablespoon sugar free relish
12 large black pitted olives

INSTRUCTIONS

Hard boil eggs, peel and let cool completely.

Slice in half lengthwise and put yolks into a separate bowl.

Mask yolks and mix in mayonnaise, mustard, and relish. If mixture is too thick, add additional mayonnaise.

Put mixture into icing bag or ziplock bag and snip the end. Fill each egg half with the mixture and set aside.

spider deviled eggs with pumpkins in the background

With a sharp knife slice black olive lengthwise at ⅔rds. Use the ⅓ for the body of the spider.

Use the ⅔ to make the legs by slicing into strips and then down the center.

Place the body of the spider in the center of the egg and gently place legs around - making sure they are securely in the egg yolk mixture. Enjoy!

Halloween Spider Deviled Eggs

These Spider Deviled Eggs are perfect for your Halloween Party! Deliciously creepy these are a Keto Halloween Snack everyone will love!

Ingredients

6 eggs
3 tablespoon mayonnaise
1 tablespoon mustard
1 tablespoon sugar free relish
12 large black pitted olives

Instructions

Hard boil eggs, peel and let cool completely.
Slice in half lengthwise and put yolks into a separate bowl.
Mask yolks and mix in mayonnaise, mustard, and relish. If mixture is too thick, add additional mayonnaise.
Put mixture into icing bag or ziplock bag and snip the end. Fill each egg half with the mixture and set aside.
With a sharp knife slice black olive lengthwise at ⅔rds. Use the ⅓ for the body of the spider.
Use the ⅔ to make the legs by slicing into strips and then down the center.
Place the body of the spider in the center of the egg and gently place legs around - making sure they are securely in the egg yolk mixture. Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 71Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 94mgSodium: 114mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 3g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Whole30 Halloween Stuffed Bell Peppers

By 9 Comments

With Halloween just around the corner, I had an idea of a "treat" everyone would enjoy that would still keep us in line with our health goals. Halloween Stuffed Bell Peppers are perfect!

A traditional stuffed bell pepper recipe is made with rice - which is full of carbs! I wanted to clean things up so I made a few tweaks and I have to say - these have even more flavor!

Wanting to make it fun for the kids too, I made a couple little cuts... and the result was adorable.

How To Reheat Stuffed Bell Peppers

Stuffed bell peppers are a great dish to make ahead of time - because they reheat so easily!

To reheat, simply place in a shallow baking dish with a bit of water at the bottom.

Loosen stuffing a bit and place in a preheated oven for about 10 minutes! Voila!

Whole30 Stuffed Bell Peppers

Ingredients

1 pound ground turkey breast
1 large head of cauliflower , cut into pieces
4 large orange bell peppers
1 can whole30 complaint tomato sauce
1 large yellow onion , minced
1 large green bell pepper , minced
2 teaspoons minced garlic
¼ cup chicken broth
2 tablespoons parsley
2 tablespoons basil
1 tablespoon garlic salt
4 tablespoons olive oil

How To Make Stuffed Bell Peppers

The first step is to turn your cauliflower into “rice.” Grate pieces of raw cauliflower in a food processor.
In a skillet, heat olive oil and garlic salt. Add in cauliflower “rice” and cook 5-7 minutes, stirring often to prevent sticking.
Cauliflower will be soft and begin to brown. Turn off the heat and set aside. Turn your oven on to preheat 350*.
In another skillet, brown your turkey completely until all pink is gone. Add in minced onion, minced green bell pepper, minced garlic, parsley, and basil.
Add in chicken broth and let cook down – about 7-10 minutes.
Add in tomato sauce and cauliflower “rice” and let simmer until most of the liquid is gone, stirring often.
While the meat mixture cooks down, cut the tops off of the four orange bell peppers and gently remove the seeds from the inside. With a small paring knife, carefully cut out the eyes, nose, and mouth of the jack-o-lantern.
Fill each bell pepper with the meat mixture and replace the top.
Gently place into the corner of a deep pyrex dish with the jack-o-lantern facing out.
Make sure they are standing upright and gently place on the middle rack of the oven. Bake for 20 minutes or until bell pepper is softening.
Let cool and serve with your favorite sides. Enjoy!

When the family came to the dinner table they all loved their little individual "jack-o-lanterns" and gobbled up every bite.

It wasn't until after they finished that I told them they were 100% Whole30 Compliant. How's that for a "trick!?"

Yield: 12

Whole30 Halloween Stuffed Bell Peppers

These festive Whole30 Stuffed Bell Peppers are low in carbs and big on taste! Suer fun for Halloween!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

1 pound ground turkey breast
1 medium head of cauliflower
12 bell peppers
1 can tomato sauce
1 large yellow onion
1 large green bell pepper
2 teaspoons minced garlic
¼ cup chicken broth
2 tablespoons parsley
2 tablespoons basil
1 tablespoon garlic salt
4 tablespoons olive oil

Instructions

The first step is to turn your cauliflower into “rice.” Grate pieces of raw cauliflower in a food processor.
In a skillet, heat olive oil and garlic salt. Add in cauliflower “rice” and cook 5-7 minutes, stirring often to prevent sticking.
Cauliflower will be soft and begin to brown. Turn off the heat and set aside. Turn your oven on to preheat 350*.
In another skillet, brown your turkey completely until all pink is gone. Add in minced onion, minced green bell pepper, minced garlic, parsley, and basil.
Add in chicken broth and let cook down – about 7-10 minutes.
Add in tomato sauce and cauliflower “rice” and let simmer until most of the liquid is gone, stirring often.
While the meat mixture cooks down, cut the tops off of the four orange bell peppers and gently remove the seeds from the inside. With a small paring knife, carefully cut out the eyes, nose, and mouth of the jack-o-lantern.
Fill each bell pepper with the meat mixture and replace the top.
Gently place into the corner of a deep pyrex dish with the jack-o-lantern facing out.
Make sure they are standing upright and gently place on the middle rack of the oven. Bake for 20 minutes or until bell pepper is softening.
Let cool and serve with your favorite sides. Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 159Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 643mgCarbohydrates: 11gNet Carbohydrates: 8gFiber: 3gSugar: 6gProtein: 15g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Healthy Halloween Chicken Pot Pie Recipe

By 45 Comments

Make this Jack-O-Lantern Healthy Chicken Pot Pie Recipe for a fun and festive Halloween dinner!

I love Fall. It is my absolute favorite time of year. Though I don't like COLD weather, I do like nice crisp mornings and snuggling up with Mike in front of the fire in the evenings... following an amazingly tasty meal. This year I am already preparing for the holidays by making recipes that are as healthy as they are delicious - and even sometimes making myself a completely different meal than my family... after all, *I* am on this diet, not them.

Tonight I made my very first ever Chicken Pot Pie - a "healthy-ish" version for me, and a "normal" version for them. To be honest... I could not tell the difference between the two. Both of them were delicious and I am excited to have a new, simple meal to add to my repertoire.

Yield: 1

Healthy Halloween Chicken Pot Pie Recipe

This Healthy Chicken Pot Pie is delicious any time of year - but it is especially perfect for Halloween!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

1 ½ c 2% milk
1 medium onion, , chopped
2 rotisserie chicken breasts – cubed
3 tablespoon flour
1 teaspoon poultry seasoning
½ teaspoon pepper
1 98 % fat free can cream of chicken soup
assorted canned vegetables – corn, , lima beans, green beans, carrots, etc
2 pie crusts

Instructions

In a medium sauce pan, mix milk, pepper, flour, and poultry seasoning together over medium heat.
Stir in chopped onion and cook about 4 minutes or until sauce is thickening and onions are soft.
Add cream of chicken soup and mix well.
Slowly add in cooked chicken and vegetables and mix well, lowering heat to low.
Spoon mixture into empty pie crust. Gently lay second pie crust over top and using a sharp knife, cut out eyes, nose, and mouth and discard cutouts. Use extra dough to make a “stem” if desired.
Bake 30-35 minutes or until edges are bubbly and crust is browned.
Serve hot.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 456Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 78mgSodium: 737mgCarbohydrates: 40gFiber: 4gSugar: 7gProtein: 29g

My Dad came over tonight and the five of us absolutely LOVED these pies. I do not know that I have ever eaten a chicken pot pie before, but after tasting this one, I know this will be something we make often during the cool nights of Fall and Winter. I wonder if I can cut a turkey into the top crust... hmmm...

Easy M&M Halloween Spider Cupcakes

By 9 Comments

This weekend while we were hunkered down awaiting Tropical Storm Karen (which will forever be lovingly referred to as "The Storm That Never Was") the girls and I stayed home and did the Three C's - cleaning, cooking, and crafting. Since I had planned to be out of town until the storm threat, I had three entire days... UNSCHEDULED. It was delightful. With Halloween still on our minds from our Yummy Mummy Hotdogs and Healthy-ish Halloween Pot Pie, we ventured into the desserts category... making Easy M&M Spider Cupcakes that were almost too cute to eat...almost.

Easy M&M Spider Cupcakes

Ingredients:

Chocolate Cake Mix box of choice plus ingredients required
Cupcake frosting
Orange food coloring
Chocolate Sprinkles
Large Marshmallows
1 cup Mini M&Ms
Spider Cupcake Stands or Rope Licorice

Mix chocolate cake batter by instructions on the box. Before dipping in to cupcake pans, gently fold in M&Ms, saving a few for the eyes. Spoon in to lined cupcake pans and bake completely. Let cool. Cover with a thin layer of icing and generously sprinkle with chocolate sprinkles. Cut large marshmallow in half, and press sticky-side-down into icing. Using a drop of icing on each M&M, "glue" to each marshmallow to make an eyeball. Finish by placing into Spider Cupcake Stands from Avon, or use rope licorice to make eight legs. Voila!

Now anyone that knows me, knows I am deathly afraid of spiders, but these little guys were too cute - and too delicious - to pass by. The M&Ms on the inside of the cupcake give it that extra kick of chocolate making these the best tasting cupcakes to come out of my kitchen in a long time. The great part too is that they were easy enough to decorate that both girls got to help out. There is no way to "mess up" and perfection does not count here, so this is a great craft for kids of all ages.

What kind of creepy deliciousness is coming out of your kitchen this year?

Yummy Mummy Halloween Hotdogs

By 14 Comments

These Yummy Mummy Halloween Hotdogs are the perfect fun meal for your little ghouls! Three ingredients make them scary easy!

This week while checking out at the grocery store, Midge spotted the new Easy Halloween Classic Cookbook from Pillsbury.

Now, normally I do not buy these because well... there is Pinterest. But this one was so cute and so full of ideas, I couldn't resist and happily slid it down the grocery line.

I am also not a fan of Halloween... there I said it. But I am a huge fan of food. So I thought... maybe I can learn to low Halloween by bringing the two together... it's worth a shot, right!?

Our first meal we made from this cookbook was the Halloween Chicken Pot Pie which I changed the recipe just a bit to make healthier.

It was a huge hit with the family and luckily it was enough to make two pies - so we even have some leftover for lunch today.

My next must have was the cute little Halloween hotdog mummys right on the cover. Midge and The Teen come home every day "starving to death" and want something quick and easy to eat right away - but not something so big that it ruins their appetite for dinner.

The Yummy Mummy Halloween Hotdogs were perfect... and of course I changed up the recipe just a bit.

Speaking of Halloween, I found these Fun Halloween Games that are perfect for kids of all ages. I am not saying I am going to turn into the huge Halloween fan that my daughter hopes I do (I am too chicken!) but between these cute Mummy Hot Dogs and the games... I am hating Halloween a little bit less this year.

Yummy Mummy Halloween Hotdogs

Ingredients:

Hotdogs of choice, uncooked
Pillsbury Original Crescent Rolls
Dipping sauce of choice

Roll out Pillsbury Original Cresent rolls onto a cutting board, mashing together precut edges to form one large flat dough. Using a sharp knife, cut into ½ inch long strips.

Gently wrap strips of dough around hotdog - careful not to break dough. I used one strip per hotdog, but you can use more to get an even more "wrapped" look.

Bake at 350* for 15-20 minutes or until cooked through and dough is beginning to brown. Decorate with mustard eyes and cookie cutter sliced cheese.

These of course taste awesome - anything made with crescent rolls does - but I love how easy it is to grab one on the go. Even Mike and I enjoyed a mid afternoon snack.

Halloween Hot Dogs - Yummy Mummy

These Yummy Mummy Halloween Hotdogs are the perfect fun meal for your little ghouls! Three ingredients make them scary easy!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

8 Hotdogs of choice, uncooked
Pillsbury Original Crescent Rolls
Dipping sauce of choice

Instructions

Roll out Pillsbury Original Cresent rolls onto a cutting board, mashing together precut edges to form one large flat dough.

Using a sharp knife, cut into ½ inch long strips.

Gently wrap strips of dough around hotdog – careful not to break dough. I used one strip per hotdog, but you can use more to get an even more “wrapped” look.

Bake at 350* for 15-20 minutes or until cooked through and dough is beginning to brown.

Decorate with mustard eyes and cookie cutter sliced cheese.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 175Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 496mgCarbohydrates: 4gNet Carbohydrates: 0gFiber: 0gSugar: 2gSugar Alcohols: 0gProtein: 6g

Jack-o-Lantern Cake Pops

By 12 Comments

Yes, I realize that Halloween is 6 weeks away - but I've been itching to design some new Cake Pops using my Babycakes Cake Pop Maker, so I seized the opportunity! Here is a step by step for one of the easiest - and cutest - cake pops I have ever made!

Jack-o-Lantern Halloween Cake Pops

Ingredients:

Funfetti Cake Mix (works best)
3 eggs
Oil
Water
Wilton Orange Icing Color (optional)
Orange Candy Melts
Sour Patch Kids Candies
Wilton Sparkle Gel
Lollipop sticks
Babycakes Cake Pop Maker
Cake Pop Stand or styrofoam with holes poked in it

First mix up the Funfetti Cake Batter exactly as the box instructs. I prefer using Pillsbury in my Babycakes Cake Pop Maker as it rises the best. Other batters I have tried turn into little "space ships" and are not the fluffy, round pops that we all want. I wanted mine really orangey so I added a little bit of Wilton Orange Icing Color to give them a deeper color.

Next, spoon approximately one heaping teaspoon of batter into your preheated Babycakes Cake Pop Maker. Close the top and let them cook for four minutes. Don't worry if a little bit runs over the edge - once they cook you can easily pop off the excess for a little crunchy treat. After four minutes place the cake pops in a single layer on a cookie sheet and run into the freezer for about an hour.

After an hour of letting the cake pops "set" melt just a couple of the candy melts in the microwave. I like to warm them in 20-second increments - stirring until they are nice and smooth. These are easy to burn and will turn into like a powdery substance you have to throw away, so be careful not to overcook them. Once smooth take your lollipop sticks and dip into the melts, and then push them into the cake pops - careful not to go through to the other side, but to get them secure in the pops. Then, run them back into the freezer for another hour to get firmly set. This will be important when you start dipping the pops into the melts - you don't want to have a "fishing expedition" trying to get the cake pop back after it slides off the stick! 😉

Once your Halloween Cake Pops are firmly set up, melt the remaining candy melts in a large, deep bowl - again being careful not to scorch them. I added about a tablespoon of oil to thin it out a bit to make it easier to dip into. You do not want it TOO thin, however, or it will not coat correctly.

While you are getting your melts ready, pick out all of the green Sour Patch Kids candies and cut them in half. These will be the "stems" and you need to have them ready to stick onto the pop just as soon as it is dipped in the candy melts.

When you have everything ready, start gently dipping each cake pop into the candy melts to get them as evenly coated in orange candy as possible. The good thing about "pumpkins" is that none of them are perfectly round, so you do not have to worry about perfection on this part. Just make sure you can not see any of the cake underneath. Then, while the candy melts are still wet, place your Sour Patch Kids candy on top for the stem. Set them in your Cake Pop Stand to cool.

And finally, have fun decorating your "Jack-o-Lanterns" with the Wilton Sparkle Gel which comes in a tube with a nozzle for easy "piping" directly on to your cake pops. Just like with a pumpkin, the girls and I had so much fun making different faces - some smiling, some frowning, some with teeth, and some missing teeth. You can get as fun and creative as you want and make your very own "Pumpkin Patch" of Jack-o-Lanterns.

Keto Halloween Spider Deviled Eggs

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How To Reheat Stuffed Bell Peppers

Whole30 Stuffed Bell Peppers

How To Make Stuffed Bell Peppers

Ingredients

Instructions

Nutrition Information:

Yield:

Serving Size:

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Ingredients

Instructions

Nutrition Information:

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Serving Size:

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Easy M&M Spider Cupcakes

What kind of creepy deliciousness is coming out of your kitchen this year?

Yummy Mummy Halloween Hotdogs

Ingredients

Instructions

Nutrition Information:

Yield:

Serving Size:

Did you make this recipe?

Jack-o-Lantern Halloween Cake Pops

ENJOY!