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Deviled Eyes (Deviled Eggs for Halloween)

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Deviled Eyes (Deviled Eggs for Halloween)

Deviled Eyes (Deviled Eggs for Halloween)

Jessica Braider
This takes the crowd-pleasing classic, deviled eggs, and turns it into a creepy delight. Everyone will get a nice dose of protein when they enjoy these and a good chuckle as they eat "eyes!”
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 24 servings

Ingredients
  

  • 12 eggs
  • 4 Tbsp. mayonnaise use any variety
  • 2 tsp. yellow or Dijon mustard (use wheat/gluten-free if needed)
  • 1/8 tsp. salt or to taste
  • 12 pitted black olives cut in half crosswise so that you have 24 circles
  • 1 - 2 Tbsp. ketchup for decorating

Instructions
 

  • Fill a large pot with water and put the eggs inside. Bring the water to a boil and then set a timer for 10 minutes.
  • After 10 minutes, remove the eggs from the heat, drain the hot water, and run the eggs under cold water to stop the cooking process.
  • Remove the shells from the hard-boiled eggs and slice the eggs in half lengthwise.
  • Remove the yolks and put them in a bowl. Place the whites on a separate plate.
  • Add the mayonnaise, mustard, and salt to the yolks and mash them together with a fork until they are creamy and smooth.
  • Put the yolk mixture back into the egg whites with a spoon or by making a piping bag with a Ziploc by putting the mixture into a sandwich-sized Ziploc bag, cutting off one corner of the bag, and squeezing the mixture out into the egg whites.
  • Place one olive half in the middle of the filling on each egg to make them look like pupils.
  • Place the ketchup into a small bowl and use a toothpick to paint the ketchup onto the egg whites to resemble blood shot eyes.
  • Refrigerate in a closed container until you are ready to serve, up to 3 days.

Notes

Nutritional Information per serving (% based upon daily values):
Calories 50, Total Fat 4g, 6%, Saturated Fat 1g, 5%, Cholesterol 81mg, 27%, Sodium 71mg, 3%, Total Carbohydrate 1g, <1%, Fiber 0g, 0%, Sugar 0g, Protein 3g
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