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Perfect Spooky Eyeball Deviled Eggs | Easy Halloween Appetizer

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Turn a classic deviled egg into a spooky Halloween appetizer with this easy recipe. A happy accident turned overcooked eggs into creepy eyeballs that are a guaranteed party hit.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/3 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon paprika, plus more for garnish
  • 1 can (6 ounces) large pitted black olives, drained
  • Optional: 1-2 tablespoons sweet pickle relish
  • Optional: A few drops of red food coloring, mixed with a little water

Instructions

  1. Hard-Boil the Eggs: Place the eggs in a single layer in a large pot and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, cover the pot, remove it from the heat, and let it sit for exactly 10-12 minutes.
  2. Ice Bath: While the eggs are sitting, prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice bath and let them cool completely, about 10 minutes.
  3. Peel and Halve: Gently tap each egg on the counter to crack the shell, then peel under cold running water. Pat the peeled eggs dry. Using a sharp knife, slice each egg in half lengthwise. Carefully scoop out the yolks into a small bowl, being careful not to tear the whites. Place the hollowed-out egg whites on a serving platter.
  4. Make the Filling: Add the mayonnaise, yellow mustard, white vinegar, salt, pepper, and paprika to the bowl with the egg yolks. Mash everything together with a fork until the mixture is completely smooth and creamy. If you are adding sweet pickle relish, stir it in now. Taste and adjust the seasoning.
  5. Prepare the ‘Eyeballs’: Drain the black olives and pat them dry. Slice each olive crosswise into rounds about 1/4-inch thick. You will need one olive slice for each egg white half.
  6. Pipe the Filling: Spoon the yolk mixture into a piping bag fitted with a star tip, or into a zip-top bag. Pipe a generous swirl of the filling into each egg white half, mounding it slightly above the rim.
  7. Assemble the Eyeballs: Gently press one olive slice, cut-side down, into the center of each piped yolk filling.
  8. Add the ‘Bloodshot’ Effect (Optional): For an extra spooky touch, use a small paintbrush or a toothpick to dab a tiny amount of red food coloring mixed with water around the edges of the olive slice.
  9. Garnish and Serve: Lightly sprinkle the tops of the eyeballs with a little extra paprika. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

For the creamiest filling, use a food processor for the yolks. If your egg whites are wobbling, slice a thin sliver off the bottom to create a flat base. Don’t add the olive ‘pupils’ until just before serving to prevent bleeding.

Nutrition

Keywords: Halloween deviled eggs, spooky deviled eggs, eyeball deviled eggs, easy Halloween appetizer, deviled eggs recipe

Find it online: https://ovenmila.com/perfect-spooky-eyeball-deviled-eggs-easy-halloween-appetizer/