Halloween Deviled Egg Eyeballs Recipe
Halloween Deviled Egg Eyeballs are a spooky yet delicious twist on the classic deviled eggs. With a creamy filling and creepy olive "eyeballs" staring back at you, they’re the perfect eerie appetizer for any Halloween party—simple to make, but guaranteed to impress!
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Calories: 80kcal
Servings: 12
Equipment
- 1½ quart pot to boil 6 eggs
- Sharp Knife
- Mesh strainer
- 1½ inch round cookie cutter (if not using rice crackers)
- standard size pastry piping tip (it can be any tip size, you'll be using the other end)
Ingredients
- 6 large eggs
- 2 tbsp. Mayonnaise
- 1 tbsp. spicy brown mustard
- 3 slices white bread – or 12 rice crackers
- 12 medium cocktail olives – with pimentos
- 3 drops red food dye – or beet juice
- salt & pepper – to taste
Instructions
- Boil the eggs: Add 6 large eggs to a pot of cold water and bring to a boil. Cook for 20 minutes, then place the eggs in cold water for 2-5 minutes. Peel them once cool.
- Prep the yolks: Slice each egg in half, remove the yolks, and press them through a mesh strainer into a bowl for a smoother filling.
- Make the filling: Mix 2 tbsp. mayo, 1 tbsp. spicy mustard, salt, and pepper with the yolks. Add red food dye or beet juice for a spooky red color.
- Toast bread circles (if using): Cut small circles from 3 slices of bread, flatten them, and toast at 350°F (175°C) for 5-7 minutes.
- Create an olive slot: Cut a small hole in the top of each egg white, insert half of the cut piece back into the egg to hold the olive in place.
- Add the "eyeballs": Slice an olive and place a piece into each egg where you made the hole.
- Assemble the eggs: Pipe the filling into the eggs, flip them over, and place a bread circle or rice cracker on top to seal.
- Finish & serve: Carefully flip the eggs back over, ensuring the filling stays in place, and repeat for all eggs.
Nutrition
Calories: 80kcal | Carbohydrates: 4g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 106mg | Sodium: 163mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Calcium: 39mg | Iron: 1mg