There’s something about Halloween that just begs for a bit of spooky creativity in the kitchen, and these Eyeball Deviled Eggs hit the mark perfectly.
Every year, I look for fun, yet simple dishes that don’t just look festive but also deliver on taste—and this recipe nails both. The creamy, savory filling of traditional deviled eggs gets a chilling upgrade with a creepy, edible eyeball staring back at you.
But here’s the best part: they’re incredibly easy to make, yet impressive enough to be the star of your Halloween spread.
The combination of tangy Dijon mustard, smooth mayo, and a pop of paprika is perfectly balanced, while the olive slice and dash of food coloring transform the dish into a ghoulish delight. Deviled eggs are already a crowd favorite, but with this spooky twist, you’ll take your Halloween party to the next level!
Why I Love This Recipe
- A Halloween Favorite: Every year, my kids ask for these—they’re the perfect mix of fun and flavor, and never last long at parties.
- Easy Yet Eye-Catching: With just a few ingredients, you can create a dish that looks like you spent hours planning it, without all the fuss.
- Versatile for All Ages: Whether you’re hosting a kid-friendly event or an adult-themed Halloween party, these eggs work for everyone.
- Surprisingly Healthy: Deviled eggs are naturally high in protein, so you can enjoy the festive vibes without guilt!
Halloween Deviled Egg Eyeballs Recipe
Equipment
- 1½ quart pot to boil 6 eggs
- Sharp Knife
- Mesh strainer
- 1½ inch round cookie cutter (if not using rice crackers)
- Mixing Bowl
- standard size pastry piping tip (it can be any tip size, you’ll be using the other end)
Ingredients
- 6 large eggs
- 2 tbsp. Mayonnaise
- 1 tbsp. spicy brown mustard
- 3 slices white bread – or 12 rice crackers
- 12 medium cocktail olives – with pimentos
- 3 drops red food dye – or beet juice
- salt & pepper – to taste
Instructions
- Boil the eggs: Add 6 large eggs to a pot of cold water and bring to a boil. Cook for 20 minutes, then place the eggs in cold water for 2-5 minutes. Peel them once cool.
- Prep the yolks: Slice each egg in half, remove the yolks, and press them through a mesh strainer into a bowl for a smoother filling.
- Make the filling: Mix 2 tbsp. mayo, 1 tbsp. spicy mustard, salt, and pepper with the yolks. Add red food dye or beet juice for a spooky red color.
- Toast bread circles (if using): Cut small circles from 3 slices of bread, flatten them, and toast at 350°F (175°C) for 5-7 minutes.
- Create an olive slot: Cut a small hole in the top of each egg white, insert half of the cut piece back into the egg to hold the olive in place.
- Add the “eyeballs”: Slice an olive and place a piece into each egg where you made the hole.
- Assemble the eggs: Pipe the filling into the eggs, flip them over, and place a bread circle or rice cracker on top to seal.
- Finish & serve: Carefully flip the eggs back over, ensuring the filling stays in place, and repeat for all eggs.
