Deviled Eyeball Eggs
Elevate your Halloween party spread with these delightfully creepy Deviled Eyeball Eggs, a spooky twist on the classic appetizer! Perfect for adding a bit of eerie flair to your festivities, these devilishly delicious bites feature creamy, green-tinted yolk filling flavored with tangy apple cider vinegar, mustard, and a hint of paprika. Each egg is transformed into a convincing "eyeball" with a black olive "iris" and ketchup or hot sauce "veins," making them both visually striking and irresistibly tasty. Ready in just 35 minutes, this recipe is easy to prepare and sure to be a show-stopper on your Halloween table. Serve chilled for a fun, frightful treat your guests won’t forget!
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon apple cider vinegar
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika (for garnish)
- 12 pieces sliced black olives
- 2 teaspoons ketchup (or hot sauce)
- 2 drops green food coloring
Instructions
Place the eggs in a single layer in a saucepan and cover them with water. Bring to a boil over medium-high heat, then cover the saucepan and remove it from heat. Let the eggs sit in the hot water for 10 minutes.
Carefully drain the hot water, then transfer the eggs to a bowl of ice water to cool for 5–10 minutes.
Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place the yolks in a small mixing bowl, setting the egg whites aside on a platter.
Mash the egg yolks with a fork until smooth. Add the mayonnaise, yellow mustard, apple cider vinegar, salt, black pepper, and green food coloring. Mix until creamy and evenly colored.
Spoon or pipe the egg yolk mixture back into the cavities of the egg whites, mounding slightly.
Sprinkle a small pinch of paprika on each filled egg to enhance the 'eyeball' veins' appearance.
Place a single slice of black olive in the center of each egg yolk mound to form the 'iris.'
Using a toothpick or fine-tipped piping bag, drizzle thin lines of ketchup or hot sauce outward from the olive to create 'veins' for a spooky eyeball effect.
Refrigerate the eggs for at least 15 minutes before serving to allow the flavors to meld.
Serve chilled on a decorative platter and enjoy your festive, creepy Deviled Eyeball Eggs!
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 177 mg | 14% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 487 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
