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Best Spooky Monster Eyeball Deviled Eggs for Halloween

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These spooky monster eyeball deviled eggs are the Halloween appetizer that gets people talking. Creamy filling, briny olive pupils, and creepy bloodshot veins come together for a fun, freaky, and delicious treat perfect for any spooky gathering.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 1/3 cup mayonnaise (Hellmann’s or Duke’s recommended)
  • 1 tablespoon yellow mustard (or Dijon for a sharper kick)
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika (plus extra for garnish)
  • 1 tablespoon pickle juice (optional but recommended)
  • 1 can (6 oz) large black olives
  • Red food coloring (gel works best)
  • 1 small beet (optional natural alternative for red coloring)

Instructions

  1. Boil the eggs: Place eggs in a single layer in a pot. Cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes. Prepare an ice bath in a large bowl.
  2. Cool the eggs: Transfer eggs to the ice bath using a slotted spoon. Let sit for at least 10 minutes to stop cooking and make peeling easier.
  3. Peel and prep: Gently tap each egg on the counter to crack the shell all over. Roll between palms to loosen, then peel under running cold water. Pat peeled eggs dry with a paper towel.
  4. Create the ‘pupil hole’: Take a clean plastic straw and press it gently into the wide end of each egg, pushing about 1/4 inch deep. Twist slightly and pull out to create a perfect circular indent.
  5. Cut the eggs: Using a sharp knife, slice each egg in half lengthwise. Gently pop out the yolks into a mixing bowl. Place egg white halves on serving tray, hole-side up.
  6. Make the filling: Mash yolks with a fork until finely crumbled. Add mayonnaise, mustard, vinegar, salt, pepper, and pickle juice. Mix until smooth and creamy. Taste and adjust seasoning.
  7. Fill the eggs: Spoon filling into a piping bag or zip-top bag. Snip off the corner and pipe filling into each egg white half, mounding slightly above the edge.
  8. Add the pupils: Drain black olives and pat dry. Cut each olive in half crosswise. Place one olive half, cut-side down, into the hole. Press gently to secure.
  9. Create the bloodshot veins: Mix a tiny drop of red gel food coloring with a drop of water. Using a clean paintbrush, paint thin lines radiating outward from the olive ‘pupil’ across the egg white.
  10. Garnish and serve: Sprinkle a tiny pinch of paprika over the filling (not the olive). Arrange on a platter and serve chilled.

Notes

For perfect hard-boiled eggs, use older eggs (not fresh) for easier peeling. Add a teaspoon of baking soda to the boiling water to help loosen shells. The ‘bloodshot’ veins may fade if made too far ahead, so decorate on the day of serving. For a natural red color, use beet juice instead of food coloring. The filling can be made ahead and stored separately.

Nutrition

Keywords: Halloween deviled eggs, monster eyeball deviled eggs, spooky appetizer, Halloween party food, deviled eggs recipe, eyeball deviled eggs, creepy deviled eggs

Find it online: https://noshbelle.com/best-spooky-monster-eyeball-deviled-eggs-for-halloween/