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Spooky Monster Eyeball Deviled Eggs: Easy Halloween Snack

Spooky Monster Eyeball Deviled Eggs - featured image
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These spooky deviled eggs are dyed a pale green and topped with olive slices to look like monster eyeballs. They’re a fun, easy, and delicious Halloween snack that’s sure to be a hit at any party.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • Ice water bath
  • 1 can (6 ounces) large pitted black olives
  • 1 jar (4 ounces) pimento-stuffed green olives
  • Red or purple food coloring (gel preferred)
  • Optional: black food coloring or squid ink
  • 1/3 cup mayonnaise (Duke’s or Hellmann’s recommended)
  • 1 tablespoon yellow mustard
  • 1 tablespoon pickle brine
  • 1/2 teaspoon paprika (smoked or regular)
  • 1/4 teaspoon garlic powder (optional)
  • Salt and black pepper to taste
  • Optional: Sriracha or hot sauce for garnish
  • Optional: fresh chives or dill for garnish
  • Optional: black sesame seeds for garnish

Instructions

  1. Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Add vinegar and salt. Bring to a rolling boil over high heat, then cover, remove from heat, and let sit for exactly 12 minutes.
  2. While eggs rest, prepare an ice water bath. Transfer eggs to the ice bath with a slotted spoon and let sit for at least 10 minutes. Peel eggs starting from the wider end.
  3. Slice each peeled egg in half lengthwise. Pop out yolks into a mixing bowl. Place whites on a paper towel-lined plate to dry completely.
  4. In a small bowl, mix a few drops of red food coloring with a tiny drop of blue or green to create a pale, sickly green or grayish-purple hue. Gently paint the inside of each egg white half. Let sit for 5 minutes, then pat away excess with a paper towel. Optionally, draw thin wavy lines on the outside with black food coloring using a toothpick.
  5. Mash egg yolks with a fork until fine crumbs. Add mayonnaise, mustard, pickle brine, paprika, garlic powder, and a pinch of salt and pepper. Stir until smooth and creamy. Adjust seasoning to taste.
  6. Transfer filling to a piping bag or zip-top bag. Snip off the tip (about 1/2 inch wide). Pipe a generous mound of filling into each colored egg white, mounding slightly above the rim.
  7. Slice pimento-stuffed green olives crosswise into rounds about 1/4 inch thick. Place one olive slice, pimento side up, on top of each mound of filling.
  8. For a bloodshot effect, dab a tiny drop of sriracha or red food coloring gel near the edge of the olive. Optionally, place black sesame seeds randomly on the egg whites. Arrange on a serving platter and refrigerate for at least 30 minutes before serving.

Notes

Use older eggs (7-10 days old) for easier peeling. The 12-minute boil is key for perfect yolks without a green ring. Gel food coloring works best to avoid watery whites. The filling can be made up to 2 days ahead and assembled up to 24 hours before serving. For a vegan version, substitute firm tofu and vegan mayo.

Nutrition

Keywords: deviled eggs, Halloween, monster eyeballs, spooky, appetizer, party snack, eggs, olives

Find it online: https://willarecipes.com/spooky-monster-eyeball-deviled-eggs-easy-halloween-snack/