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Eyeball Halloween Deviled Eggs

Eyeball Halloween Deviled Eggs


Ingredients

  • 4 Eggland's Best Hard Cooked-Peeled Eggs, halved
  • 3 Tablespoons mayonnaise
  • 1/2 Teaspoon Dijon mustard
  • 1/8 Teaspoon salt
  • 1/8 Teaspoon pepper
  • Pitted black olives for decoration

Directions

Cut eggs in half lengthwise. Spoon out the yolks and mash. Stir in mayonnaise, mustard, salt, and pepper.

Fill whites with egg yolk mixture, heaping it lightly. Place whole olive on yolk for the eyeball.

Refrigerate until ready to serve!

Nutritional Facts

Servings8

Calories Per Serving69

Folate equivalent (total)10µg3%


This spooky twist on a party favorite uses olive slices and colored mayonnaise to create a ghoulish bloodshot eye. Expecting a crowd? You can save time by boiling the eggs and preparing the filling a day in advance.

* ⅓ cup plus 3 tablespoons mayonnaise

* 1 small ripe avocado, halved and pitted

* 1 Tbsp Dijon mustard

* 1 Tbsp minced scallion or shallot

* ¼ tsp black olive slices

* 24 black olives red food coloring

1. Place eggs in a large pot with cold water, covering eggs by 1 inch. Bring to a full boil boil 1 minute. Cover pot and remove from heat. Let sit, covered, for 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain, then peel eggs.

2. Cut eggs in half lengthwise, then carefully remove the yolks, leaving the whites intact. Place yolks in a bowl mash with 1/3 cup mayonnaise, avocado, mustard, shallot, lemon juice, and salt until blended. Using 2 teaspoons or a small ice-cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.

3. Press an olive slice into center of each yolk eyeball. Stir together 3 tablespoons remaining mayonnaise and a few drops of red food coloring in a small bowl for the "blood."

4. Transfer colored mayonnaise mixture into a small sealable bag and snip the corner to form a pastry bag. Decorate eyeballs with bloodshot veins. Cover and refrigerate up to 6 hours before serving.

Make Ahead: Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving.


This spooky twist on a party favorite uses olive slices and colored mayonnaise to create a ghoulish bloodshot eye. Expecting a crowd? You can save time by boiling the eggs and preparing the filling a day in advance.

* ⅓ cup plus 3 tablespoons mayonnaise

* 1 small ripe avocado, halved and pitted

* 1 Tbsp Dijon mustard

* 1 Tbsp minced scallion or shallot

* ¼ tsp black olive slices

* 24 black olives red food coloring

1. Place eggs in a large pot with cold water, covering eggs by 1 inch. Bring to a full boil boil 1 minute. Cover pot and remove from heat. Let sit, covered, for 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain, then peel eggs.

2. Cut eggs in half lengthwise, then carefully remove the yolks, leaving the whites intact. Place yolks in a bowl mash with 1/3 cup mayonnaise, avocado, mustard, shallot, lemon juice, and salt until blended. Using 2 teaspoons or a small ice-cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.

3. Press an olive slice into center of each yolk eyeball. Stir together 3 tablespoons remaining mayonnaise and a few drops of red food coloring in a small bowl for the "blood."

4. Transfer colored mayonnaise mixture into a small sealable bag and snip the corner to form a pastry bag. Decorate eyeballs with bloodshot veins. Cover and refrigerate up to 6 hours before serving.

Make Ahead: Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving.


This spooky twist on a party favorite uses olive slices and colored mayonnaise to create a ghoulish bloodshot eye. Expecting a crowd? You can save time by boiling the eggs and preparing the filling a day in advance.

* ⅓ cup plus 3 tablespoons mayonnaise

* 1 small ripe avocado, halved and pitted

* 1 Tbsp Dijon mustard

* 1 Tbsp minced scallion or shallot

* ¼ tsp black olive slices

* 24 black olives red food coloring

1. Place eggs in a large pot with cold water, covering eggs by 1 inch. Bring to a full boil boil 1 minute. Cover pot and remove from heat. Let sit, covered, for 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain, then peel eggs.

2. Cut eggs in half lengthwise, then carefully remove the yolks, leaving the whites intact. Place yolks in a bowl mash with 1/3 cup mayonnaise, avocado, mustard, shallot, lemon juice, and salt until blended. Using 2 teaspoons or a small ice-cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.

3. Press an olive slice into center of each yolk eyeball. Stir together 3 tablespoons remaining mayonnaise and a few drops of red food coloring in a small bowl for the "blood."

4. Transfer colored mayonnaise mixture into a small sealable bag and snip the corner to form a pastry bag. Decorate eyeballs with bloodshot veins. Cover and refrigerate up to 6 hours before serving.

Make Ahead: Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving.


This spooky twist on a party favorite uses olive slices and colored mayonnaise to create a ghoulish bloodshot eye. Expecting a crowd? You can save time by boiling the eggs and preparing the filling a day in advance.

* ⅓ cup plus 3 tablespoons mayonnaise

* 1 small ripe avocado, halved and pitted

* 1 Tbsp Dijon mustard

* 1 Tbsp minced scallion or shallot

* ¼ tsp black olive slices

* 24 black olives red food coloring

1. Place eggs in a large pot with cold water, covering eggs by 1 inch. Bring to a full boil boil 1 minute. Cover pot and remove from heat. Let sit, covered, for 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain, then peel eggs.

2. Cut eggs in half lengthwise, then carefully remove the yolks, leaving the whites intact. Place yolks in a bowl mash with 1/3 cup mayonnaise, avocado, mustard, shallot, lemon juice, and salt until blended. Using 2 teaspoons or a small ice-cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.

3. Press an olive slice into center of each yolk eyeball. Stir together 3 tablespoons remaining mayonnaise and a few drops of red food coloring in a small bowl for the "blood."

4. Transfer colored mayonnaise mixture into a small sealable bag and snip the corner to form a pastry bag. Decorate eyeballs with bloodshot veins. Cover and refrigerate up to 6 hours before serving.

Make Ahead: Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving.


This spooky twist on a party favorite uses olive slices and colored mayonnaise to create a ghoulish bloodshot eye. Expecting a crowd? You can save time by boiling the eggs and preparing the filling a day in advance.

* ⅓ cup plus 3 tablespoons mayonnaise

* 1 small ripe avocado, halved and pitted

* 1 Tbsp Dijon mustard

* 1 Tbsp minced scallion or shallot

* ¼ tsp black olive slices

* 24 black olives red food coloring

1. Place eggs in a large pot with cold water, covering eggs by 1 inch. Bring to a full boil boil 1 minute. Cover pot and remove from heat. Let sit, covered, for 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain, then peel eggs.

2. Cut eggs in half lengthwise, then carefully remove the yolks, leaving the whites intact. Place yolks in a bowl mash with 1/3 cup mayonnaise, avocado, mustard, shallot, lemon juice, and salt until blended. Using 2 teaspoons or a small ice-cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.

3. Press an olive slice into center of each yolk eyeball. Stir together 3 tablespoons remaining mayonnaise and a few drops of red food coloring in a small bowl for the "blood."

4. Transfer colored mayonnaise mixture into a small sealable bag and snip the corner to form a pastry bag. Decorate eyeballs with bloodshot veins. Cover and refrigerate up to 6 hours before serving.

Make Ahead: Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving.


This spooky twist on a party favorite uses olive slices and colored mayonnaise to create a ghoulish bloodshot eye. Expecting a crowd? You can save time by boiling the eggs and preparing the filling a day in advance.

* ⅓ cup plus 3 tablespoons mayonnaise

* 1 small ripe avocado, halved and pitted

* 1 Tbsp Dijon mustard

* 1 Tbsp minced scallion or shallot

* ¼ tsp black olive slices

* 24 black olives red food coloring

1. Place eggs in a large pot with cold water, covering eggs by 1 inch. Bring to a full boil boil 1 minute. Cover pot and remove from heat. Let sit, covered, for 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain, then peel eggs.

2. Cut eggs in half lengthwise, then carefully remove the yolks, leaving the whites intact. Place yolks in a bowl mash with 1/3 cup mayonnaise, avocado, mustard, shallot, lemon juice, and salt until blended. Using 2 teaspoons or a small ice-cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.

3. Press an olive slice into center of each yolk eyeball. Stir together 3 tablespoons remaining mayonnaise and a few drops of red food coloring in a small bowl for the "blood."

4. Transfer colored mayonnaise mixture into a small sealable bag and snip the corner to form a pastry bag. Decorate eyeballs with bloodshot veins. Cover and refrigerate up to 6 hours before serving.

Make Ahead: Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving.


This spooky twist on a party favorite uses olive slices and colored mayonnaise to create a ghoulish bloodshot eye. Expecting a crowd? You can save time by boiling the eggs and preparing the filling a day in advance.

* ⅓ cup plus 3 tablespoons mayonnaise

* 1 small ripe avocado, halved and pitted

* 1 Tbsp Dijon mustard

* 1 Tbsp minced scallion or shallot

* ¼ tsp black olive slices

* 24 black olives red food coloring

1. Place eggs in a large pot with cold water, covering eggs by 1 inch. Bring to a full boil boil 1 minute. Cover pot and remove from heat. Let sit, covered, for 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain, then peel eggs.

2. Cut eggs in half lengthwise, then carefully remove the yolks, leaving the whites intact. Place yolks in a bowl mash with 1/3 cup mayonnaise, avocado, mustard, shallot, lemon juice, and salt until blended. Using 2 teaspoons or a small ice-cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.

3. Press an olive slice into center of each yolk eyeball. Stir together 3 tablespoons remaining mayonnaise and a few drops of red food coloring in a small bowl for the "blood."

4. Transfer colored mayonnaise mixture into a small sealable bag and snip the corner to form a pastry bag. Decorate eyeballs with bloodshot veins. Cover and refrigerate up to 6 hours before serving.

Make Ahead: Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving.


This spooky twist on a party favorite uses olive slices and colored mayonnaise to create a ghoulish bloodshot eye. Expecting a crowd? You can save time by boiling the eggs and preparing the filling a day in advance.

* ⅓ cup plus 3 tablespoons mayonnaise

* 1 small ripe avocado, halved and pitted

* 1 Tbsp Dijon mustard

* 1 Tbsp minced scallion or shallot

* ¼ tsp black olive slices

* 24 black olives red food coloring

1. Place eggs in a large pot with cold water, covering eggs by 1 inch. Bring to a full boil boil 1 minute. Cover pot and remove from heat. Let sit, covered, for 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain, then peel eggs.

2. Cut eggs in half lengthwise, then carefully remove the yolks, leaving the whites intact. Place yolks in a bowl mash with 1/3 cup mayonnaise, avocado, mustard, shallot, lemon juice, and salt until blended. Using 2 teaspoons or a small ice-cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.

3. Press an olive slice into center of each yolk eyeball. Stir together 3 tablespoons remaining mayonnaise and a few drops of red food coloring in a small bowl for the "blood."

4. Transfer colored mayonnaise mixture into a small sealable bag and snip the corner to form a pastry bag. Decorate eyeballs with bloodshot veins. Cover and refrigerate up to 6 hours before serving.

Make Ahead: Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving.


This spooky twist on a party favorite uses olive slices and colored mayonnaise to create a ghoulish bloodshot eye. Expecting a crowd? You can save time by boiling the eggs and preparing the filling a day in advance.

* ⅓ cup plus 3 tablespoons mayonnaise

* 1 small ripe avocado, halved and pitted

* 1 Tbsp Dijon mustard

* 1 Tbsp minced scallion or shallot

* ¼ tsp black olive slices

* 24 black olives red food coloring

1. Place eggs in a large pot with cold water, covering eggs by 1 inch. Bring to a full boil boil 1 minute. Cover pot and remove from heat. Let sit, covered, for 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain, then peel eggs.

2. Cut eggs in half lengthwise, then carefully remove the yolks, leaving the whites intact. Place yolks in a bowl mash with 1/3 cup mayonnaise, avocado, mustard, shallot, lemon juice, and salt until blended. Using 2 teaspoons or a small ice-cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.

3. Press an olive slice into center of each yolk eyeball. Stir together 3 tablespoons remaining mayonnaise and a few drops of red food coloring in a small bowl for the "blood."

4. Transfer colored mayonnaise mixture into a small sealable bag and snip the corner to form a pastry bag. Decorate eyeballs with bloodshot veins. Cover and refrigerate up to 6 hours before serving.

Make Ahead: Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving.


This spooky twist on a party favorite uses olive slices and colored mayonnaise to create a ghoulish bloodshot eye. Expecting a crowd? You can save time by boiling the eggs and preparing the filling a day in advance.

* ⅓ cup plus 3 tablespoons mayonnaise

* 1 small ripe avocado, halved and pitted

* 1 Tbsp Dijon mustard

* 1 Tbsp minced scallion or shallot

* ¼ tsp black olive slices

* 24 black olives red food coloring

1. Place eggs in a large pot with cold water, covering eggs by 1 inch. Bring to a full boil boil 1 minute. Cover pot and remove from heat. Let sit, covered, for 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain, then peel eggs.

2. Cut eggs in half lengthwise, then carefully remove the yolks, leaving the whites intact. Place yolks in a bowl mash with 1/3 cup mayonnaise, avocado, mustard, shallot, lemon juice, and salt until blended. Using 2 teaspoons or a small ice-cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.

3. Press an olive slice into center of each yolk eyeball. Stir together 3 tablespoons remaining mayonnaise and a few drops of red food coloring in a small bowl for the "blood."

4. Transfer colored mayonnaise mixture into a small sealable bag and snip the corner to form a pastry bag. Decorate eyeballs with bloodshot veins. Cover and refrigerate up to 6 hours before serving.

Make Ahead: Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving.


Watch the video: Human eyeball deviled eggs - Fun Halloween party food idea