Description
Whip up Creepy Eyeball Deviled Eggs for Halloween! These spooky snacks are easy, fun for parties, and a savory hit everyone will scream for. Get the recipe!
Ingredients
- Base Ingredients:
- Large Eggs (12)
- Mayonnaise (1/2 cup)
- Dijon Mustard (1 tbsp)
- White Vinegar or Pickle Juice (1 tsp)
- Eyeball Details:
- Black Olives (12-24, pitted)
- Red Food Coloring or Sriracha (a few drops)
- Seasonings & Optional Frights:
- Salt and Black Pepper (to taste)
- Paprika (for dusting, optional)
Instructions
- Boil Those Eggs Just Right:: First things first, get those eggs perfectly hard-boiled. I place my eggs in a single layer in a pot, cover them with about an inch of cold water, and bring it to a rolling boil. Once boiling, turn off the heat, cover, and let them sit for exactly 12 minutes. This is where I always mess up if I get distracted; overcooked yolks get that greenish ring, which isn’t the look we’re going for with our Creepy Eyeball Deviled Eggs, unless you want them extra zombified, I guess! Immediately transfer them to an ice bath after 12 minutes to stop the cooking.
- Peel with Care, My Friend:: Once the eggs are cool enough to handle, it’s peeling time. This is where patience is key, hon. Gently tap the egg all over, then roll it on the counter to loosen the shell. Start peeling under cold running water; it helps the shell come off cleaner. I swear, sometimes I feel like I’m performing surgery to get a perfectly smooth egg white, but it’s worth it for our Creepy Eyeball Deviled Eggs. Don’t worry if a few aren’t perfect; those can be your “practice” bites!
- Halve and Scoop:: Carefully slice each peeled egg in half lengthwise. You’ll see those lovely, firm yolks. Gently scoop out all the yolks into a medium bowl. Try to keep the egg white halves intact; they’re our “eye sockets.” This step always smells so wonderfully eggy and rich. Make sure you get every bit of yolk for the best Creepy Eyeball Deviled Eggs filling!
- Whip Up the Wicked Filling:: Now for the magic! Mash the yolks with a fork until they’re smooth. Add the mayonnaise, Dijon mustard, white vinegar (or pickle juice!), salt, and pepper. Mix it all together until it’s super creamy and well combined. Taste it! This is your moment to adjust the seasoning. I’m a salt fiend, so I usually add a bit more than I think I need. This creamy mixture is the brain of our Creepy Eyeball Deviled Eggs, so make it tasty!
- Pipe Those Pupils:: Transfer the yolk mixture to a piping bag fitted with a star tip (or a zip-top bag with the corner snipped off; that’s my usual, less fancy method). Pipe the filling back into the hollows of the egg white halves. Aim for a nice, rounded dome. This part is so satisfying, watching those empty sockets fill up. Don’t worry if it’s not absolutely perfect; the “creepy” look allows for a little imperfection with our Creepy Eyeball Deviled Eggs.
- The Frightful Finishing Touches:: Time to make them truly creepy! Place an olive slice, cut side down, onto the center of each piped yolk mound – this is your iris. Then, for those bloodshot veins, take a toothpick, dip it lightly into red food coloring or Sriracha, and draw squiggly lines radiating from the olive slice onto the egg white. The more irregular, the better, honestly! Arrange your completed Creepy Eyeball Deviled Eggs on a platter and watch the horrified delight on your guests’ faces.