I like to mix things up a little for my liturgical celebrations, so I made a Chinese recipe that actually would be great for Halloween:
They’re not hard to make. Thoroughly hard boil your eggs (I have best luck by pouring boiling water over the cold eggs then simmering them gently) 15 or 20 minutes, then drain and cover with cold water for a few minutes. One at a time, gently tap the shells with the back of a spoon to crackle them, and arrange gently in a saucepan. Cover with water, and for each half dozen eggs, add one or two bags of black tea (or 1-2 teaspoons loose tea), 2 teaspoons of salt, and 2-3 Tablespoons of soy sauce, with any flavorings you like: star anise, or a mix of lemon peel, onion, peppercorns. Simmer this mix (add more water if you need, to keep the eggs completely covered) for 2-3 hours, then let cool. Sit for 8 hours in the refrigerator, then drain and carefully peel.
If you want to devil them, note that because of the long cooking time, the yolks will not be a bright yellow. Add a touch of turmeric if you like, along with dried mustard, salt, mayonnaise or sour cream (or a mix of both), a bit of finely chopped green onion, and a touch of Worcestershire sauce.
Maybe these are not the eggs to hide out in the shrubs