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Spooky Monster Eyeball Deviled Eggs: Easy Halloween Recipe

Spooky Monster Eyeball Deviled Eggs - featured image
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Transform classic deviled eggs into creepy, bloodshot monster eyeballs using pickled beet juice and olives. This quick and easy Halloween recipe is perfect for parties and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 12 large eggs
  • 1 cup pickled beet juice
  • 1/2 cup pickled beets (optional, for garnish)
  • 1/3 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 jar pitted black olives
  • 1 jar pimento-stuffed green olives
  • Fresh parsley or chives (optional, for garnish)

Instructions

  1. Hard-boil the eggs: Place the 12 eggs in a large pot and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, cover the pot, turn off the heat, and let sit for 12 minutes. Transfer to an ice bath and cool for at least 10 minutes.
  2. Peel and prep the eggs: Gently crack the shells and peel under cold running water. Pat dry. Slice each egg in half lengthwise. Scoop out the yolks into a medium bowl, placing the whites aside.
  3. Create the monster color: In a large bowl, pour the pickled beet juice. Add the egg white halves and soak for 20-30 minutes, turning halfway through for even coloring. Use tongs to transfer.
  4. Make the filling: Mash the yolks with a fork until crumbly. Add mayonnaise, yellow mustard, white vinegar, salt, pepper, and paprika. Mix until smooth and creamy. Taste and adjust seasoning.
  5. Prepare the eyeballs: Drain the black olives and green olives. For each eyeball, take one large black olive and slice a small hole in the center. Insert a pimento-stuffed green olive into the hole, cut-side out, so the pimento looks like the iris. Set aside.
  6. Assemble the eggs: Remove the egg whites from the beet juice and pat dry. Arrange on a serving platter, cut-side up. Using a piping bag or zip-top bag with a snipped corner, pipe the yolk mixture into each egg white half.
  7. Add the monster touch: Place one prepared olive eyeball on top of each filled egg, pressing gently. Optionally, drizzle a tiny bit of beet juice around the edges for a ‘bloody’ effect. Garnish with fresh parsley or chives.
  8. Chill and serve: Refrigerate the deviled eggs for at least 30 minutes before serving. Serve cold or at room temperature.

Notes

Use older eggs for easier peeling. For a more intense color, add a splash of vinegar to the beet juice. Pat the whites dry before filling to prevent the mayo mixture from sliding off. The beet juice will stain hands and cutting boards, so wear gloves if concerned.

Nutrition

Keywords: Halloween deviled eggs, monster eyeball deviled eggs, spooky deviled eggs, pickled beet deviled eggs, easy Halloween appetizer

Find it online: https://gleamgulp.com/spooky-monster-eyeball-deviled-eggs-easy-halloween-recipe/