Name: Eyeball Deviled Eggs
Prep time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 6 hard-boiled eggs; 3 tablespoons mayonnaise; 1 teaspoon mustard (yellow or Dijon); Salt and pepper to taste; Red food coloring; 6 slices black olives; Optional: paprika or hot sauce

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Eyeball Deviled Eggs are a creepy and creative twist on a classic appetizer. With a simple mix of deviled egg filling, olive “pupils,” and red food coloring “veins,” I turn ordinary eggs into spooky Halloween eyeballs. They’re creepy enough to make guests do a double-take—and tasty enough to disappear fast from the table.

Why You’ll Love This Recipe

I love how easy it is to turn a traditional deviled egg into something so fun and festive. These make the perfect party snack for Halloween gatherings, and they always get attention. The best part is that they’re made with basic ingredients I usually have on hand, and the spooky transformation takes just a few extra minutes. They’re also protein-packed, so I feel good about serving them alongside the sweets. Eyeball Deviled Eggs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Hard-boiled eggs
Mayonnaise
Mustard (yellow or Dijon)
Salt and pepper to taste
Red food coloring
Sliced black olives (for the pupils)
Optional: paprika or hot sauce for extra flavor

Directions

I start by peeling the hard-boiled eggs and slicing them in half lengthwise.
I remove the yolks and mash them in a bowl with mayonnaise, mustard, salt, and pepper until smooth.
I spoon or pipe the yolk mixture back into the egg whites.
For the pupil, I place a sliced black olive in the center of each deviled egg.
Using a toothpick dipped in red food coloring, I draw thin lines radiating out from the yolk to the edges of the white to mimic bloodshot veins.
I chill them in the fridge until I’m ready to serve.

Servings and Timing

This recipe makes 12 deviled eggs (6 whole eggs).
Prep time: 15 minutes
Total time: 15–20 minutes

Variations

I add a bit of hot sauce or Sriracha to the yolk mixture for a spicier bite.
For a green “iris,” I use green olives with pimento instead of black olives.
If I’m short on time, I use store-bought hard-boiled eggs to skip a step.
A sprinkle of paprika or cayenne gives the filling a richer color and a smoky flavor.
I sometimes add food-safe candy eyes on top of the olives for extra fun if serving to kids.

Storage/Reheating

I store these in an airtight container in the refrigerator for up to 2 days.
I don’t recommend freezing them, as the texture of the eggs can change.
They’re best served chilled and fresh, especially if I’m drawing on them with food coloring.

FAQs

Can I make these deviled eggs ahead of time?

Yes, I prepare them a few hours in advance and keep them chilled. I add the olive pupils and draw the veins closer to serving time for the best presentation.

What’s the best way to get smooth deviled egg filling?

I mash the yolks very well with a fork or use a food processor for an ultra-smooth texture before adding the filling back into the whites.

Can I use natural food coloring?

Yes, I’ve used beet juice or pomegranate juice as a natural red coloring. It gives a softer red but still makes a great effect.

What can I use instead of olives?

If I’m not a fan of olives, I use small pieces of black beans, capers, or even cut-up bell peppers to create the “pupil” effect.

How do I prevent the eggs from sliding on the plate?

I slice a tiny bit off the bottom of each egg white half so they sit flat, or I place them on a layer of lettuce or a festive napkin to hold them in place.

Conclusion

Eyeball Deviled Eggs are a creepy-cute addition to any Halloween spread. I love how quick and affordable they are to make, and they add just the right amount of spooky charm to the table. Whether I’m making them for kids, adults, or just myself, they always get a great reaction—and get eaten fast.