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Easy Monster Eyeball Deviled Eggs for a Spooky Weeknight

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These Easy Monster Eyeball Deviled Eggs are a quick and fun Halloween treat that comes together in under 20 minutes using simple ingredients like eggs, mayo, and black olives. Perfect for busy weeknights or last-minute parties, they’re creepy enough to be fun but familiar enough that even picky eaters will love them.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/3 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika (plus extra for garnish)
  • 1 can (6 ounces) black olives, drained (large, pitted)
  • Optional: 1-2 tablespoons cream cheese, softened

Instructions

  1. Hard-boil the eggs: Place the 12 large eggs in a single layer in a large pot. Cover them with cold water by about 1 inch. Bring the water to a rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for exactly 10 minutes.
  2. Ice bath time: While the eggs are sitting, fill a large bowl with ice and cold water. After 10 minutes, transfer the eggs to the ice bath using a slotted spoon. Let them cool for at least 5 minutes.
  3. Peel the eggs: Gently tap each egg on the counter to crack the shell all over, then roll it between your palms to loosen the shell. Start peeling from the wider end where the air pocket is. Rinse the peeled eggs under cold water to remove any tiny shell fragments.
  4. Slice and separate: Using a sharp knife, slice each egg in half lengthwise. Carefully pop out the yolks into a medium mixing bowl. Arrange the egg white halves on your serving platter, cut side up.
  5. Make the filling: Add the 1/3 cup mayonnaise, 1 tablespoon yellow mustard, 1 teaspoon white vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika to the bowl with the yolks. Mash everything together with a fork until smooth and creamy. Taste and adjust seasoning.
  6. Fill the eggs: Spoon the filling into a piping bag fitted with a star tip, or simply use a small spoon. If using a zip-top bag, scoop the filling into the bag, seal it, and snip off one corner. Pipe or spoon the filling into each egg white half, dividing it evenly. Aim for a slight mound.
  7. Create the monster eyeballs: Drain the can of black olives and pat them dry with a paper towel. Slice the olives into rounds about 1/4-inch thick. Place one olive slice on top of each filled egg, pressing it gently into the filling so it stays put.
  8. Finish and serve: Sprinkle a tiny pinch of paprika over the tops for extra color. Serve immediately or refrigerate until ready to serve.

Notes

Use eggs that are at least a week old for easier peeling. The ice bath is essential for easy peeling. For a richer filling, add 1-2 tablespoons of softened cream cheese. Press the olive slice gently into the filling to prevent it from sliding off. Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.

Nutrition

Keywords: deviled eggs, monster eyeball, Halloween, spooky, easy, quick, weeknight, party appetizer, black olives, kid-friendly

Find it online: https://sunnysavory.com/easy-monster-eyeball-deviled-eggs-for-a-spooky-weeknight/