Deviled Egg Eyeballs
Deviled Egg Eyeballs are a fun and slightly creepy treat perfect for Halloween gatherings or themed parties, combining visual appeal with delicious flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 eyeballs (6 whole eggs)
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1 tablespoon red food coloring
- Pimento-stuffed olives
- Whole black olives
Instructions
- Boil the eggs by placing them in a saucepan and covering them with cold water. Bring to a boil over high heat. Once boiling, cover, remove from heat, and let sit for 10-12 minutes.
- Cool and peel the eggs by transferring them to an ice bath to cool for at least 5 minutes and carefully peeling the shells under running cold water.
- Prepare the filling by slicing each egg in half lengthwise, scooping out the yolks into a mixing bowl, and adding mayonnaise, Dijon mustard, salt, and pepper. Mash and mix until smooth and creamy.
- Add color by dividing the filling into two bowls, stirring in red food coloring in one bowl until the desired shade is achieved.
- Fill the eggs by spooning the colored filling into the egg whites to create a base layer, then adding the plain filling on top for a layered effect.
- Assemble the eyeballs by placing a pimento olive on top of each filled egg half to serve as the iris, then topping with a whole black olive for the pupil.
- Chill and serve by refrigerating the deviled egg eyeballs for about an hour before serving to let the flavors meld together.
Notes
Use older eggs for easier peeling. Don’t overcook to avoid a greenish tint around the yolk. Experiment with different food colorings for seasonal themes.
Find it online: https://WWW.feelfreshrecipes.com/deviled-egg-eyeballs/