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Spooky Monster Eyeball Deviled Eggs: Best Easy Halloween Appetizer

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These spooky deviled eggs are the perfect Halloween party appetizer. Creamy, tangy, and topped with olive ‘eyeballs,’ they look creepy but taste like the classic deviled eggs you already love.

Ingredients

Scale
  • 12 large eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 can (6 ounces) large pitted black olives
  • 1 jar (4 ounces) pimentos
  • Fresh chives or green onion tops

Instructions

  1. Place 12 eggs in a single layer in a large saucepan. Cover with cold water by about an inch. Bring to a full rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes.
  2. While eggs cook, fill a large bowl with ice and cold water. After 12 minutes, transfer eggs to the ice bath using a slotted spoon. Let sit for at least 10 minutes.
  3. Gently tap each egg on the counter to crack the shell all over, then peel under running cold water. Pat dry. Slice each egg in half lengthwise. Pop out yolks into a small bowl. Arrange egg white halves on a serving platter, cut side up.
  4. Add mayonnaise, yellow mustard, white vinegar, salt, pepper, and paprika to the bowl with the yolks. Mash together with a fork until completely smooth. Taste and adjust seasoning.
  5. Drain black olives and pat dry. Cut each olive in half crosswise to get two round ‘eyeball’ shapes. Drain pimentos and pat dry. Cut pimentos into tiny pieces. Cut chives or green onion tops into thin, 1-inch strips.
  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.
  7. Gently press one olive half, cut side down, into the center of each filled egg. Place a tiny piece of pimento at the edge of the olive. Arrange 2-3 chive strips around the olive to look like veins. Press gently into the filling.
  8. Sprinkle a tiny pinch of paprika over the exposed filling around each eyeball. Cover platter with plastic wrap and refrigerate for at least 30 minutes before serving.

Notes

For easier peeling, use eggs that are about a week old. The ice bath is crucial for easy peeling. Pat olives dry to help them stick to the filling. These can be made a day ahead and taste even better the next day. Store in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: Halloween deviled eggs, monster eyeball deviled eggs, spooky deviled eggs, easy Halloween appetizer, deviled eggs recipe

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