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Spooky Monster Eyeball Deviled Eggs: Easy Halloween Recipe

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These spooky monster eyeball deviled eggs are everything you want in a Halloween appetizer — creepy-looking, incredibly tasty, and surprisingly easy to make. The bloodshot veins and olive pupils create that perfect ‘eww, that’s gross… wait, can I have another?’ reaction that makes party food so much fun.

Ingredients

Scale
  • 12 large eggs
  • Ice water bath (ice and cold water)
  • 1/3 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of paprika
  • 12 pitted black olives
  • Red food coloring (gel or liquid)
  • Small squeeze bottle or toothpicks

Instructions

  1. Place eggs in a single layer in a large saucepan. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, turn off heat, cover, and let sit for exactly 12 minutes.
  2. While eggs cook, prepare an ice bath with ice and cold water. After 12 minutes, transfer eggs to ice bath using a slotted spoon. Let sit for at least 10 minutes.
  3. Gently tap each egg to crack the shell, roll between palms to loosen, and peel starting from the wider end. Rinse under cold water.
  4. Slice each peeled egg in half lengthwise. Pop yolks into a small mixing bowl. Arrange white halves on a serving platter, cut side up.
  5. Add mayonnaise, yellow mustard, white vinegar, salt, and pepper to the yolks. Mash with a fork until smooth and creamy. Taste and adjust seasoning.
  6. Spoon yolk mixture into a piping bag or zip-top bag with a small corner snipped off. Pipe filling into each egg white half, mounding slightly above the edge.
  7. Slice pitted black olives crosswise into 1/4-inch rounds. Gently press one olive round into the center of each filled egg white, flat side down.
  8. Put a few drops of red food coloring into a small dish. Dip a toothpick into the coloring and drag from the olive outward toward the edge of the egg white, creating 3-4 thin lines radiating from each pupil.
  9. Lightly dust finished deviled eggs with a pinch of paprika. Serve immediately or refrigerate until ready to serve.

Notes

Use older eggs (at least a week old) for easier peeling. Pat egg whites dry after peeling to prevent filling from sliding. Let filling rest for 5 minutes after mixing for better flavor. Use gel food coloring for better control of veins. Make ahead up to adding olive pupils, then add veins just before serving. Store in airtight container in refrigerator for up to 2 days. Do not freeze.

Nutrition

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