Spooky Halloween Deviled Egg Eyeballs
A spooky yet delicious Halloween snack featuring creamy deviled eggs topped with olive pupils for a realistic eyeball look. Easy to make and perfect for parties.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 halves (6 servings) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 6–8 large eggs
- 2–3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- Salt and black pepper to taste
- Paprika for dusting
- 6–8 small pitted black olives
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a rolling boil, then remove from heat, cover, and let sit for 10-12 minutes.
- Transfer eggs to an ice bath and let cool for at least 15 minutes.
- Peel the eggs under running water and slice them in half lengthwise. Scoop out yolks into a small bowl.
- Mash yolks with a fork until fine. Mix in mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
- Pipe or spoon the yolk mixture back into the egg white halves, creating a high mound.
- Slice olives into small pieces and place one piece in the center of each yolk mound to create the pupil.
- Dust lightly with paprika.
- Refrigerate for at least 30 minutes before serving.
Notes
Older eggs peel easier than fresh ones. Ensure eggs are completely cooled before peeling. Olives can be secured with a dab of cream cheese or a toothpick if they are slippery. These can be made up to 24 hours in advance.
Nutrition
- Serving Size: 2 halves per serving
- Calories: 120
- Sodium: 110
- Fat: 9
- Saturated Fat: 2
- Carbohydrates: 1
- Protein: 6
Keywords: Halloween, deviled eggs, spooky snacks, party food, easy appetizer, egg recipe, olive garnish