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Deviled Egg Eyeballs

Close-up of Ghoulish Deviled Egg Eyeballs topped with black olive slices and paprika.
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Spooky and fun deviled eggs perfect for your Halloween party.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • Salt and black pepper to taste
  • 1/4 cup finely chopped pimento-stuffed green olives
  • 1/4 cup finely chopped black olives
  • Paprika for dusting
  • 12 small black olive slices (for pupils)

Instructions

  1. Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and rinse with cold water. Peel the eggs.
  2. Cut each egg in half lengthwise. Remove the yolks and place them in a medium bowl.
  3. Arrange the egg whites on a serving platter.
  4. Mash the egg yolks with a fork. Add mayonnaise, Dijon mustard, and white vinegar. Mix until smooth. Season with salt and pepper.
  5. Stir in the chopped green and black olives.
  6. Spoon or pipe the yolk mixture back into the egg white halves.
  7. Dust the tops lightly with paprika.
  8. Place a slice of black olive on top of each deviled egg to create an eyeball pupil.

Notes

  • For a smoother filling, you can use a food processor to combine the yolks and other ingredients.
  • Chill the deviled eggs for at least 30 minutes before serving to allow the flavors to meld.
  • You can add a drop of red food coloring to the yolk mixture for a bloodshot effect.

Nutrition

Find it online: https://www.unfoldrecipes.com/deviled-egg-eyeballs/