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Halloween Deviled Egg Eyeballs

These Halloween Deviled Egg Eyeballs are a spooky appetizer made by filling halved hard-boiled eggs with a creamy mixture, then decorating them with olives to resemble creepy eyeballs. The presentation emphasizes their unsettling, realistic appearance, perfect for Halloween parties. The final dish combines smooth, creamy textures with creepy, eye-like decorations.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs for boiling
  • 3 tbsp mayonnaise smooth, creamy filling
  • 1 tsp yellow mustard adds flavor
  • 1/4 tsp paprika for color and flavor
  • 1/4 tsp salt to taste
  • 1 piece black olive to create the eyeball's pupil
  • 1 piece green olive optional, for additional detail

Equipment

  • Saucepan
  • Mixing bowl
  • Fork
  • Piping bag or spoon
  • Small knife
  • Olives (for decorating)

Method
 

  1. Place the eggs in a saucepan and cover with cold water. Bring to a rolling boil over medium-high heat, then reduce to low and simmer for 10 minutes. Remove the eggs and transfer to an ice bath to stop the cooking process and make peeling easier.
  2. Peel the eggs carefully and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
  3. Add mayonnaise, mustard, paprika, and a pinch of salt to the yolks. Use a fork to mash everything together until smooth and creamy. This creates the filling.
  4. Spoon or pipe the yolk mixture back into the hollowed egg white halves, filling each cavity generously. Smooth the top with the back of a spoon or a small spatula.
  5. Slice the black olive to create a small round shape, resembling a pupil, and place it on top of the yolk filling to mimic an eyeball. Optionally, add a small piece of green olive for extra detail.
  6. Arrange the decorated deviled eggs on a serving platter. Optionally, garnish with additional paprika or edible decorations for more spooky flair.

Notes

For best presentation, keep the eggs refrigerated until ready to serve. This ensures the filling stays firm and fresh-looking.