Print

Spooky Monster Eyeball Deviled Eggs: Best Halloween Appetizer

Spooky Monster Eyeball Deviled Eggs - featured image
Print Recipe

These Spooky Monster Eyeball Deviled Eggs are the perfect Halloween appetizer—creamy, tangy deviled eggs topped with black olive pupils and sriracha ‘bloodshot’ veins. They’re creepy, cute, and absolutely delicious.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • 1 tablespoon white vinegar
  • Ice water bath
  • 1/4 cup mayonnaise (preferably Duke’s or Hellmann’s)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika (plus extra for garnish)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper (freshly ground)
  • 1–2 tablespoons pickle juice
  • 1 can (4 oz) sliced black olives (drained)
  • 2 tablespoons Sriracha (or any red hot sauce)
  • 1 tablespoon mayonnaise (for the drizzle)
  • Fresh chives or green onion tops (sliced thin, optional)

Instructions

  1. Place the 12 large eggs in a single layer in a large pot. Cover with cold water by about an inch. Add 1 tablespoon white vinegar. Bring to a rolling boil over high heat, then cover, turn off the heat, and let sit for exactly 12 minutes.
  2. While the eggs rest, prepare an ice water bath in a large bowl. After 12 minutes, use a slotted spoon to transfer the eggs to the ice bath. Let sit for at least 10 minutes to stop cooking and make peeling easier.
  3. Gently tap each egg on the counter to crack the shell all over, then roll between your palms to loosen. Peel starting from the wider end. Rinse under cold water and pat dry.
  4. Slice each egg in half lengthwise with a sharp knife. Pop out the yolks into a medium mixing bowl. Arrange the white halves on a serving platter, cut-side up.
  5. Mash the yolks with a fork until crumbly. Add 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until smooth and creamy. Add pickle juice, 1 tablespoon at a time, until the filling is thick but pipeable. Taste and adjust seasoning.
  6. Spoon the filling into a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off). Pipe a generous mound of filling into each egg white half.
  7. Place a sliced black olive in the center of each filled egg white, pressing gently to stick. For a double pupil effect, use two olives side by side.
  8. In a small bowl, mix 2 tablespoons Sriracha with 1 tablespoon mayonnaise until smooth. Transfer to a small zip-top bag and snip off a tiny corner. Drizzle thin lines of the red mixture around the olive to create bloodshot veins. Use a toothpick to drag into finer lines if needed.
  9. Sprinkle a tiny pinch of smoked paprika over the tops. If using, place a few thin slices of chives or green onion tops near the edges of the filling. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

For perfectly smooth filling, mash yolks while still warm. Use room-temperature eggs for easier peeling. The pickle juice is a secret ingredient that brightens the filling. For a kid-friendly version, substitute sriracha with red pepper jelly or beet juice reduction. Store leftovers in an airtight container in the refrigerator for up to 2 days; do not freeze.

Nutrition

Keywords: Halloween deviled eggs, monster eyeball deviled eggs, spooky appetizer, Halloween party food, deviled eggs recipe

Find it online: https://tablemira.com/spooky-monster-eyeball-deviled-eggs-best-halloween-appetizer/