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Spooky Deviled Egg Eyeballs

Deviled egg eyeballs with black olive pupils and red veins on a white ceramic platter over white marble.
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Spooky Deviled Egg Eyeballs turn classic deviled eggs into a Halloween appetizer with black olive pupils and delicate red veins. The creamy mayonnaise, Dijon, and vinegar filling is tangy and rich, and one batch makes 24 halves in about 25 minutes.

Ingredients

Scale
  • 12 large eggs
  • ⅓ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white vinegar
  • ⅛ teaspoon salt, plus more to taste
  • ¼ teaspoon paprika
  • 24 black olive slices, drained and patted dry
  • Red edible decorating gel, as needed for thin veins

Instructions

  1. Boil the eggs. Bring a large saucepan of water to a boil, using enough to cover the eggs by about 1 inch. Carefully lower in the eggs and cook at a gentle boil for 11 minutes.
  2. Cool and peel. Transfer the eggs immediately to ice water. Once cool enough to handle, peel and pat dry.
  3. Mix the filling. Halve the eggs lengthwise and transfer the yolks to a bowl. Mash finely, then stir in the mayonnaise, Dijon mustard, vinegar, and salt until smooth. Taste and adjust the salt if needed.
  4. Fill the whites. Pipe or spoon the yolk mixture evenly into the 24 egg white halves.
  5. Decorate and serve. Press one black olive slice into each filling mound. Dip a toothpick into red edible decorating gel and draw thin, branching veins outward from the olive. Dust lightly with paprika and refrigerate until serving.

Notes

  • The recipe makes 24 halves, or 12 servings of 2 halves each.
  • Total time is about 25 mins; detailed decorating may take longer.
  • Prepare the whites and filling separately the day before, then assemble before serving.
  • Refrigerate covered leftovers for up to 2 days. Freezing isn’t recommended.
  • Discard eggs left out for more than 2hr, or 1hr above 90°F.

Nutrition

Keywords: Deviled Egg Eyeballs

Find it online: https://thesavorymama.com/spooky-deviled-egg-eyeballs/