Print

Easy Monster Eyeball Deviled Eggs Best Halloween Recipe

monster eyeball deviled eggs - featured image
Print Recipe

These monster eyeball deviled eggs are creepy, fun, and surprisingly easy to make. They use simple ingredients you probably already have in your fridge and are perfect for Halloween parties.

Ingredients

Scale
  • 12 large eggs (hard-boiled and peeled)
  • 1/3 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt (fine salt)
  • 1/8 teaspoon black pepper (freshly ground preferred)
  • 1/4 teaspoon paprika (optional)
  • 1 can (6 ounces) large pitted black olives (jumbo or colossal size)
  • Red food coloring (gel or liquid)
  • Small squeeze bottle or toothpick (for applying red food coloring veins)

Instructions

  1. Hard-boil the eggs: Place the 12 eggs in a single layer in a large pot. Cover them with cold water by about an inch. Bring to a boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes. Meanwhile, prepare an ice bath — a large bowl filled with ice and cold water. After 12 minutes, transfer the eggs to the ice bath using a slotted spoon. Let them cool for at least 10 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 cold running water.
  3. Slice the eggs: Using a sharp knife, slice each egg in half lengthwise. Wipe the knife clean between cuts to keep the edges neat. Gently pop out the yolks into a medium mixing bowl. Arrange the egg white halves on your serving platter.
  4. Make the filling: Add the mayonnaise, yellow mustard, white vinegar, salt, pepper, and paprika to the bowl with the yolks. Mash everything together with a fork until smooth. Taste and adjust the salt and pepper.
  5. Pipe the filling: Spoon the yolk mixture into a piping bag fitted with a large star tip. If using a zip-top bag, snip off one corner (about 1/2 inch wide). Starting at the outer edge of each egg white half, pipe the filling in a spiral motion, working inward and upward to create a tall swirl.
  6. Prepare the olives: Drain the can of jumbo black olives. Using a sharp knife, slice each olive crosswise into thin rounds about 1/4 inch thick.
  7. Add the pupils: Gently press one olive slice into the center of each piped filling swirl.
  8. Create the bloodshot veins: Put a few drops of red food coloring in a small bowl. Use a toothpick or a small squeeze bottle to draw thin lines from the olive outward onto the white of the egg. Do 3-4 tiny lines per egg.
  9. Chill before serving: Place the platter of monster eyeball deviled eggs in the refrigerator for at least 30 minutes before serving.

Notes

Use eggs that are at least a week old for easier peeling. The ice bath is essential to prevent green rings on the yolks. Add the red food coloring veins just before serving to prevent bleeding. These can be made a day ahead and stored in the refrigerator.

Nutrition

Keywords: Halloween, deviled eggs, monster eyeball, appetizer, spooky, party snack, easy, kid-friendly

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