Halloween doesn’t always have to be about candy and sugary treats. I like bringing a touch of spooky fun to breakfast while keeping things nutritious, and these Ghost Hard-Boiled Eggs are the perfect way to do it. With simple hard-boiled eggs transformed into adorable ghost shapes using edible eyes or bits of black olives, this recipe makes a healthy Halloween breakfast or snack that’s both festive and protein-packed.
Why You’ll Love This Recipe
I love how quick and easy this recipe is — no fancy tools or ingredients needed. It’s a great way to make Halloween mornings exciting while keeping things wholesome. I can prepare it ahead of time, get the kids involved in decorating, and serve it for breakfast or as a themed snack. These ghost eggs are fun, healthy, and always get a smile.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6 large eggs
Water (for boiling)
½ teaspoon salt (optional, for easier peeling)
Black olives, sesame seeds, or edible candy eyes for decoration
Optional for serving:
Sliced vegetables (carrots, cucumbers, celery sticks)
Whole-grain toast or mini bagels
Ketchup or mustard for ghost faces
Directions
Boil the eggs: I place the eggs in a saucepan and cover them with cold water, adding a pinch of salt to make peeling easier. Once the water reaches a gentle boil, I let the eggs simmer for about 10–12 minutes.
Cool the eggs: I transfer the cooked eggs immediately into a bowl of ice water and let them sit for 5 minutes to stop the cooking process.
Peel the eggs: I gently crack and peel the eggs under running water to get smooth surfaces for decorating.
Decorate: I use a toothpick to poke small holes for eyes and insert sesame seeds, olive bits, or attach edible candy eyes with a dab of cream cheese or honey. For a fun touch, I draw mouths using ketchup or mustard.
Serve and enjoy: I arrange the ghost eggs on a Halloween-themed plate with colorful veggies or toast cut into fun shapes. They can be served chilled or at room temperature.
Mummy Eggs: Wrap thin strips of cheese around the eggs for a cute mummy look.
Monster Deviled Eggs: Slice the eggs in half and fill them with green avocado mash for creepy monster faces.
Ghost Egg Toasts: Place sliced ghost eggs on buttered toast with melted cheese blankets.
Pumpkin Patch Display: Pair ghost eggs with orange bell peppers or cherry tomatoes for a festive presentation.
Protein Snack Boxes: Pack ghost eggs with fruit and whole-grain crackers for a quick, balanced snack.
Storage/Reheating
I store peeled ghost eggs in an airtight container in the refrigerator for up to 3 days. Unpeeled eggs can last up to a week before decorating. I avoid freezing them since the texture changes after thawing. For the best results, I decorate the eggs just before serving so the eyes and faces stay intact.
FAQs
Can I make these with brown eggs?
Yes, but I prefer white eggs because they give a more “ghostly” appearance.
Can I use pre-cooked eggs?
Absolutely! I just make sure they’re peeled, dry, and cooled before decorating.
Can I dye the eggs for color?
Yes, I sometimes dip the bottom of the eggs in natural dyes like beet juice or spinach water for a spooky ombre look.
How do I keep the eyes from falling off?
I use a small dab of cream cheese, honey, or yogurt as glue to keep the decorations in place.
Are these good for meal prep?
Definitely. I make a batch at the start of the week and keep them ready for quick breakfasts or protein snacks.
Conclusion
These Ghost Hard-Boiled Eggs are my favorite way to make Halloween breakfast both festive and healthy. They’re simple, full of protein, and a fun activity for the whole family. Each egg becomes a tiny edible ghost, bringing smiles to the table without a sugar overload. Whether it’s for a Halloween breakfast, school lunchbox, or party platter, this recipe proves that spooky can be wholesome — and delicious too.
These Ghost Hard-Boiled Eggs are a spooky and healthy Halloween breakfast or snack for kids. Simple to make and fun to decorate, they turn classic hard-boiled eggs into festive ghost shapes with just a few creative touches.
Ingredients
6 large eggs
Water (for boiling)
1/2 tsp salt (optional, for easier peeling)
Black olives, sesame seeds, or edible candy eyes (for decoration)
Optional: cream cheese, honey, ketchup, or mustard (for attaching decorations or drawing faces)
Optional for serving: sliced vegetables, whole-grain toast, or mini bagels
Instructions
Place eggs in a saucepan, cover with cold water, and add salt. Bring to a gentle boil, then simmer for 10–12 minutes.
Transfer eggs to an ice bath and cool for 5 minutes.
Peel the eggs under running water for smooth surfaces.
Decorate using sesame seeds, olive bits, or edible eyes attached with cream cheese or honey. Draw faces with ketchup or mustard if desired.
Serve with veggies, toast, or as part of a fun Halloween plate.
Notes
Use white eggs for the best ghostly appearance.
Decorate just before serving to keep features intact.
Great for meal prep or snack boxes with fruit and crackers.
For spooky color, dip egg bottoms in natural dye (e.g., beet juice).
