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Perfect Spooky Monster Eyeball Deviled Eggs

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These spooky deviled eggs are transformed into monster eyeballs with a creamy filling, olive pupils, and optional sriracha bloodshot veins. They’re a fun, delicious Halloween appetizer that’s quick to make and sure to be a crowd-pleaser.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 6 pimento-stuffed green olives
  • Sriracha (optional)
  • Fresh parsley or chives (optional)

Instructions

  1. Place the 6 large eggs in a medium saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, remove from heat, and let sit for exactly 12 minutes.
  2. While eggs rest, fill a bowl with ice and cold water. After 12 minutes, transfer eggs to the ice bath using a slotted spoon. Let sit for at least 5 minutes.
  3. Gently tap each egg on the counter to crack the shell, then roll between palms to loosen. Peel starting from the wider end. Rinse peeled eggs under cold water.
  4. Using a sharp knife, slice each egg in half lengthwise. Pop out yolks into a medium mixing bowl. Place egg white halves on a serving platter, cut-side up.
  5. Add 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon white vinegar, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika to the bowl with yolks. Mash together with a fork until smooth and creamy. Taste and adjust seasoning if needed.
  6. Spoon yolk mixture into a piping bag or zip-top bag. If using a zip-top bag, snip off one corner about 1/4 inch wide. Pipe filling into each egg white half, creating a smooth, rounded mound.
  7. Slice the 6 pimento-stuffed green olives in half crosswise. Place one olive half, cut-side down, in the center of each yolk mound. Press gently so it sticks.
  8. Using a toothpick or tip of a knife, dab a tiny amount of sriracha on the yolk around the olive. Gently drag outward to create thin red lines (optional).
  9. Sprinkle a tiny pinch of paprika over the top of each egg. Add a small piece of fresh parsley or chive near the edge if desired. Cover platter with plastic wrap and refrigerate for at least 30 minutes before serving.

Notes

Use eggs that are at least a week old for easier peeling. Don’t skip the chilling step—it helps the filling firm up. For a dairy-free option, use vegan mayonnaise. If you don’t have a piping bag, spoon the filling in; it will still taste great.

Nutrition

Keywords: deviled eggs, Halloween, monster eyeballs, spooky, appetizer, party food, eggs, olives, sriracha

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