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Spooky Monster Eyeball Deviled Eggs – Easy Halloween Appetizer

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These Spooky Monster Eyeball Deviled Eggs are a quick and easy Halloween appetizer that uses pimento-stuffed olives to create creepy, cute eyeballs. They taste like classic deviled eggs but come together in half the time with no piping required.

Ingredients

Scale
  • 12 large eggs (at least a week old for easy peeling)
  • 1/3 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • Paprika for garnish (smoked or sweet)
  • 24 pimento-stuffed green olives (large, firm)
  • Fresh chives or parsley (optional, for ‘monster veins’)

Instructions

  1. Hard-boil the eggs: Place 12 large eggs in a single layer in a large pot. 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 10 minutes. Meanwhile, prepare an ice bath in a large bowl. After 10 minutes, transfer the eggs to the ice bath and let them cool completely — about 5 minutes.
  2. Peel the eggs: Gently tap each egg on the counter to crack the shell all over. Roll it between your palms to loosen the shell, then peel under running cold water. Pat the peeled eggs dry with a paper towel.
  3. Halve the eggs: Using a sharp knife, slice each egg in half lengthwise. Gently pop out the yolks into a medium mixing bowl. Arrange the egg white halves on your serving platter, cut-side up. You should have 24 white halves.
  4. Make the filling: Add 1/3 cup mayonnaise, 1 tablespoon yellow mustard, 1 teaspoon white vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the bowl with the yolks. Mash everything together with a fork until smooth and creamy. Taste and adjust seasoning.
  5. Fill the egg whites: Spoon about 1 teaspoon of the yolk mixture into each egg white half. Don’t overfill — you want a slight dome, not a mountain. Smooth the top gently with the back of the spoon.
  6. Add the monster eyeballs: Take a pimento-stuffed green olive and place it in the center of each filled egg white, pimento-side facing up. Press down gently so it sticks.
  7. Garnish: Sprinkle a light dusting of paprika over the entire platter for a ‘bloodshot’ effect. For extra creepiness, use a toothpick to place tiny dots of sriracha or beet juice around the olive for veins.
  8. Chill before serving: Cover the 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. For best results, prepare the filled eggs (without olives) up to 24 hours in advance, then add olives and garnish 30 minutes before serving. Do not freeze deviled eggs. For a spicier version, add 1/2 teaspoon sriracha or chipotle powder to the yolk mixture.

Nutrition

Keywords: Halloween deviled eggs, monster eyeball deviled eggs, spooky deviled eggs, easy Halloween appetizer, deviled eggs with olives

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