Description
These spooky yet delicious deviled eggs are topped with olive ‘eyeballs’ for a fun Halloween treat. Creamy, tangy, and easy to make, they’re perfect for parties and sure to be a crowd-pleaser.
Ingredients
Scale
- 12 large eggs
- 1 tablespoon white vinegar
- 1/2 cup mayonnaise (Duke’s or Hellmann’s recommended)
- 1 1/2 teaspoons yellow mustard
- 1/2 teaspoon Dijon mustard (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper
- 1 tablespoon sweet pickle relish
- 1 teaspoon paprika (plus more for dusting)
- 1 jar (about 12-14) pimento-stuffed green olives (large, firm)
- 1 jar (about 12-14) black olives (sliced into thin rounds)
- Fresh chives or dill for garnish (optional)
Instructions
- Place eggs in a single layer in a large pot. Cover with cold water by about an inch. Add white vinegar. Bring to a full rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for exactly 12 minutes.
- While eggs rest, fill a medium bowl with ice and cold water. After 12 minutes, use a slotted spoon to transfer eggs to the ice bath. Let sit for at least 10 minutes.
- Gently tap each egg on the counter to crack the shell all over. Start peeling from the wider end. Run under cold water while peeling to remove stubborn bits.
- Slice each egg in half lengthwise. Gently pop out yolks into a small bowl. Arrange white halves on a serving platter, cut-side up. If they wobble, slice a tiny sliver off the bottom to create a flat surface.
- Mash yolks with a fork until crumbly. Add mayonnaise, yellow mustard, Dijon mustard, garlic powder, onion powder, salt, pepper, and sweet pickle relish. Mix until completely smooth and creamy. Taste and adjust seasoning. Add more paprika for color.
- Spoon filling into a piping bag fitted with a star tip. Pipe a generous swirl into each egg white half. (Alternatively, use a zip-top bag with a corner snipped off.)
- Take a pimento-stuffed green olive and slice a thin piece off the top and bottom so it sits flat. Place olive on top of piped filling, pimento-side facing up. Place a slice of black olive on top of the pimento to create the pupil. Press gently.
- For extra monster vibes, add a tiny dollop of filling on top of the black olive to look like a ‘bloodshot’ vein, or sprinkle paprika around the edges of the white. Add chive ‘eyebrows’ or ‘veins’ if desired.
- Cover platter loosely with plastic wrap and refrigerate for at least 30 minutes before serving. Serve cold.
Notes
For best peeling, use slightly older eggs (a week or two old). The ice bath is crucial to prevent grey yolks and make peeling easy. Sweet pickle relish adds a subtle sweetness and texture. For a spicier version, add sriracha or cayenne to the filling. Assemble olive ‘eyeballs’ just before serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 200
- Sugar: 1.5
- Sodium: 350
- Fat: 16.5
- Saturated Fat: 3.5
- Carbohydrates: 3
- Protein: 11
Keywords: deviled eggs, Halloween appetizer, monster eyeballs, spooky eggs, easy appetizer, party food