Best Halloween Air Fryer Recipes

You know what turns great Halloween into amazing Halloween? Healthy food that still tastes amazing. That’s just what we can give you through some air fryer magic, so buckle up and check out our best Halloween air fryer recipes!

Air-fryer Halloween Spider Deviled Eggs

Total time: 10–15 minutes

Servings: Makes 6 deviled eggs


  • [Makes 6 deviled eggs]
  • 3 eggs
  • 8-9 black olives
  • 5 tablespoon mayonnaise
  • 1/4 teaspoon salt


  1. Prepare the eggs. Boon high heat for 6-7 minutes until the egg is completely cooked. Remove from hot water and allow the eggs to completely cool. It’s a good idea to keep the eggs in a bowl of cold water to make them easy to peel. Peel the eggs and cut into halves.
  2. Remove the yolk from the eggs and place in a mixing bowl. Combine the egg yolk with mayonnaise and salt. Mix until smooth. Set aside.
  3. Spoon the egg yolk mixture back into the hallow egg whites. Top each one with olives to assemble little black spiders.

Air-fryer Halloween Stuffed Peppers

Total time: 10–15 minutes

Servings: Makes two stuffed peppers, scale it to suit your needs


  • 2 bell peppers (red and yellow)
  • 100g minced pork
  • 2-3 water chestnut, peeled and chopped
  • 2 green onions, chopped
  • Marinate
  • 1 tablespoon of Chinese cooking wine
  • 1 tablespoon soy sauce
  • 1 tablespoon corn starch
  • ¼ teaspoon ground white pepper
  • Dash of salt


  1. Prepare the ingredients as directed: 1) peel and finely chop the water chestnut; 2) chop the green onions.
  2. Combine the minced pork, water chestnut, and marinate ingredients. Mix well. Add the green onions, Mix again. Set aside.
  3. Using a frying pan, heat up some oil on high heat. Add the pork mixture to sauté until completely cooked, about 4-5 minutes. Season with salt to taste. Set aside.
  4. Carve the bell peppers. Wash and dry the bell peppers. Slice the top of the bell pepper open (keep the top part.) Remove the membrane and seeds. With a small sharp knife, carve out the face on the bell peppers. Set aside.
  5. Prepare to stuff the bell peppers. With a spoon, add the mined pork stuffing into the carved bell peppers.

Air-fryer Portuguese Rice Stuffed Pumpkin

Total time: 1 hour

Servings: four to six


  • 1 pumpkin (about a pound, or 500g)
  • 5 oz. (140g) shrimp, shell-less
  • 1 clove garlic, minced
  • carrot (diced) 40g
  • 1½ oz. (40g)green bell pepper, diced
  • 1½ oz. (40g) onion, diced
  • 2 tablespoons corn starch
  • ¼ cup (50ml) water
  • 1 large bowl rice
  • 2 oz. (60g) cheese, grated
  • 1 tablespoon oil


  • Chinese rice wine 1 tbsp
  • Ground white pepper ¼ tsp
  • Salt to taste

Portuguese Sauce:

  • Coconut milk 150 mL
  • Chicken broth 150 mL
  • Turmeric powder 1 tsp
  • Cumin powder ½ tsp
  • Salt to taste


  1. Preheat the air-fryer to 350°F (180℃) for 3 minutes.
  2. Prepare the pumpkin by slicing open the top around 1-inch thick. Remove the seeds to hollow out the center. Cover with tin foil and put into the air-fryer to cook at 350°F (180℃) for 25 minutes. Take out and set aside.
  3. In a small bowl, combine the Portuguese sauce ingredients, mix well then set aside.
  4. Marinate the shrimp for 10 minutes.
  5. Using air-fryer baking tray, add 1 teaspoon oil, put garlic and shrimp stir fry, cook at 350°F (180℃) for 2 minutes. Next, add vegetables and cook for another 2 minutes. Then add the Portuguese sauce mixture cook at 392°F (200℃) for 3 minutes. Add corn starch water and cook at 392°F (200℃) for 4 minutes. Take out.
  6. Place the pumpkin into air-fryer basket. Add rice inside the pumpkin then top with the Portuguese sauce. Add cheese on top.
  7. Cook the pumpkin at 350°F (180℃) for 5 minutes until the cheese are nicely melted.

Air-fryer Halloween Mummy Hot Dogs

Total time: 25–30 minutes

Servings: six


  • 12 hot dogs
  • 1-2 cans prepared dough of your choice
  • 1 egg
  • Mustard or ketchup, for serving


  1. Preheat the oven to 375F (190℃).
  2. Roll out the dough very thin, then use a pizza cutter or sharp knife to cut skinny strips of dough. Wrap each hotdog. Leave a little bit of open space around the “face” of the mummy. Keep wrapping in a crisscross pattern until covered. Tuck the end underneath the mummy dog (so that it doesn’t unravel during baking). Repeat with all hotdogs. Lay them on baking sheet lined with parchment paper or baking mat.
  3. In a small bowl, whisk the egg with 1 tablespoon of water. Using a pastry brush, lightly brush the glaze all over the top of each mummy dog.
  4. Bake 18–20 minutes, until the dough is nice and golden brown.
  5. Before serving, dog the mummy dogs with a little mustard or ketchup for the “eyes.”