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Spooky Monster Eyeball Deviled Eggs: Easy Halloween Recipe

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These Spooky Monster Eyeball Deviled Eggs are a creepy and delicious Halloween appetizer that combines classic deviled eggs with a fun, monstrous twist. Perfect for parties, they are quick to make with simple ingredients and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 1/3 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika (plus extra for garnish)
  • 12 pitted black olives (jumbo or colossus size)
  • 1 small jar pimentos (or roasted red peppers, finely diced)
  • Optional: 1 teaspoon Sriracha or hot sauce
  • Optional: Fresh chives or green onion for veins

Instructions

  1. Hard boil the eggs: Place eggs in a large pot, cover with cold water by an inch. Bring to a rolling boil, cover, remove from heat, and let sit for exactly 12 minutes. Meanwhile, prepare an ice bath. Transfer eggs to ice bath and cool completely, about 10 minutes.
  2. Peel the eggs carefully: Tap each egg to crack the shell, roll between palms, and peel starting from the wider end. Rinse under cool water and pat dry.
  3. Cut the eggs in half lengthwise. Remove yolks to a mixing bowl. Arrange egg white halves on a serving platter, cut side up.
  4. Make the filling: Add mayonnaise, yellow mustard, white vinegar, salt, pepper, and paprika to the yolks. Mash with a fork until smooth and creamy. Taste and adjust seasoning. Stir in Sriracha if desired.
  5. Fill the egg whites: Spoon filling into a piping bag or zip-top bag with a corner snipped off. Pipe filling into each egg white half, mounding slightly above the edge.
  6. Prepare the olive ‘eyeballs’: Slice each olive in half crosswise to make round discs. Cut a tiny slit in the center of each olive half.
  7. Make the ‘irises’: Cut pimentos into tiny rectangles (size of a lentil). Gently press one pimento piece into the slit of each olive half.
  8. Assemble the monster eyeballs: Place one olive half on top of each filled egg white, pressing gently. Optionally, add chive pieces around the olive for veins.
  9. Final touch: Sprinkle a light dusting of paprika over the platter. Cover with plastic wrap and refrigerate for at least 30 minutes before serving.

Notes

Use older eggs for easier peeling. Don’t overcook the eggs to avoid green ring. Let filling chill before piping for better shape. Practice olive slicing for best appearance. Make a double batch as they disappear fast. Store in refrigerator for up to 2 days; do not freeze.

Nutrition

Keywords: Halloween deviled eggs, monster eyeball deviled eggs, spooky appetizer, Halloween party food, deviled eggs recipe

Find it online: https://coracooks.com/spooky-monster-eyeball-deviled-eggs-easy-halloween-recipe/