These spooky-ooky deviled eyeballs are such fun Halloween party appetizers! They won’t just make your party guests giggle, they taste delicious too! They’re also perfect for your KETO, low-carb boys and gooouuls.
All you need are a few simple kitchen tools, a few olives and a spooky movie to play while you work! Let’s make creepy-eepy deviled eyeballs!
I’m not usually one to make oogidy-boogidy Halloween party appetizers, but this year, I couldn’t resist. I make the cutest Halloween “deviled” deviled eggs with little horns and wings, and I love elegant Halloween cocktails like this precious, vanilla White Pumpkin cocktail, but I was feeling a little silly this year so I went full-eyeballs.
They’re super easy to make, and even if you don’t have the tools that I used to make them, (a pastry-piping tip and tiny round cookie cutter) I bet you have tools lying around your kitchen that will work just as well.
A Few Tips:
1. You don’t have to make the bread bottoms. Rice crackers will work just as well.
If you don’t have a small, round cookie cutter to make the bottoms, and want to save some time, you can simply use a rice cracker. I wanted the bottoms of the eggs to be perfectly obscured, and the crackers may be a bit noticeable, but if that doesn’t bother you, grab a package of small rice crackers, and use them instead.
2. If you want them to look more realistic…
The red pimentos in the olives make them look extra fiendish, but if you want the olive centers to be black like pupils, simply use a straw to poke a hole through a black olive, and swap out the little pimento!
3. If you want to make them more creepy…
Use a toothpick to draw red veins on the eggs with either red food dye or beet juice! Make sure not to draw them too long and draw from the olive down, otherwise it will get on peoples fingers when they pick them up.
How to Make Spooky Deviled Eyeballs – Step by Step
For this recipe, you will need:
- Pot – for boiling eggs
- Sharp knife
- Mixing bowl
- Mesh strainer
- 1½ inch round cookie cutter (if not using rice crackers)
- Standard size pastry piping tip (it can be any tip size, you’ll be using the other end)
If you’re using rice crackers for the bottoms of the eyeballs, you can skip step 8. But if you’re using bread, pre-heat your oven to 350 F (175 C).
1. Add 6 large eggs to a pot of cool water. Place them on the stove and boil them for 20 minutes.
2. Here’s a tip! Just as they’re finished boiling, tap them with a knife just to break the shell a little. I find this helps to release the egg’s membrane from the egg to make the peeling easier and the egg ding-free.
3. Place the eggs in a bowl of cold water for 2-5 minutes to stop the cooking.
4. Peel them one by one.
5. Slice each egg in half through the center, then gently slide the yokes out.
6. Place the yokes in a mesh strainer over a bowl and use a spoon to push the yokes through. This turns the yokes into a powder that makes for a creamier, less chunky filling.
7. Add 2 tbsp. mayo, 1 tbsp. spicy brown mustard, a sprinkle of salt & pepper, and stir. If the filling appears a little dry, add a little more mayo until the consistency is like a thick hummus. Add a few drops of either red food dye or beet juice until the color is a spooky red. Either put filling in a pastry-piping bag or simply cover so it doesn’t dry out while you follow the next steps.
8. If you’re using rice crackers to cover the bottoms, you can skip this step. Otherwise, use a 1½ inch round cookie cutter to cut 12 circles out of 3 pieces of bread. Flatten the circles as much as you can into wafers. Toast them for 5-7 minutes at 350 F (175 C).
9. Use the opposite side of a standard pastry-piping tip to cut an olive-sized hole through the top of an egg.
10. Remove the cut piece from the egg. Don’t discard.
11. Cut it in half.
12. Use half of the piece to place back into the egg, and push it down, just enough to make room for an olive slice. The cut piece will hold the olive in place.
13. It should look like this on the other side, with space for filling.
14. Cut a half-inch sized slice from an olive and place it perfectly into the egg.
15. Carefully turn the eggs over and fill, making sure not to over-fill. You don’t want it to spill out from under the eggs when you flip them over.
16. Place your thin bread toast or rice cracker right on top to seal it. Flip it over and repeat for the others.
Happy HalloweeeeeEEEEeeeeEEEEnnn everybody!
Help yourself to more Halloween Inspiration!
- How to Create a Beautiful Halloween Appetizer Centerpiece
- The Blackberry Raven Cocktail
- Pumpkin Spice Carrot Cupcakes
- The White Pumpkin Cocktail
And for even more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
Spooky Deviled Eyeballs
Equipment
- pot - for boiling eggs
- Sharp knife
- mixing bowl
- mesh strainer
- 1½ inch round cookie cutter (if not using rice crackers)
- standard size pastry-piping tip (it can be any tip size, you'll be using the other end)
Ingredients
- 6 large eggs
- 2 tbsp. Mayonnaise
- 1 tbsp. spicy brown mustard
- 3 drops red food dye - or beet juice
- 12 medium cocktail olives - with pimentos
- 3 slices white bread - or 12 rice crackers
- salt & pepper - to taste
Instructions
- Preheat oven to 350 F. (175 C.) if you're using bread for the bottoms. If you're using crackers, don't preheat. Add six large eggs to a pot of cool water. Place them on the stove and boil them for 20 minutes. Place the eggs in a bowl of cold water for 2-5 minutes to stop the cooking, and peel them one by one.
- Slice each egg in half through the center, then gently slide the yokes out. Place the yokes in a mesh strainer over a bowl and use a spoon to push the yokes through. This turns the yokes into a powder that makes for a creamier, less chunky filling.
- Add 2 tbsp. mayo, 1 tbsp. spicy brown mustard, a sprinkle of salt & pepper, and stir. If the filling appears a little dry, add a little more mayo until the consistency is like a thick hummus. Add a few drops of either red food dye or beet juice until the color is a spooky red. Either put filling in a pastry-piping bag or simply cover so it doesn’t dry out while you follow the next steps.
- If you’re using rice crackers to cover the bottoms, you can skip this step. Otherwise, use a tiny, round cookie cutter (that’s about the size of your eggs) to cut 12 circles out of 3 pieces of bread. Flatten the circles as much as you can into wafers. Toast them for 5-7 minutes at 350 F. (175 C.)
- Use a standard pastry-piping tip to cut an olive-sized hole through the top of an egg. Remove the cut piece from the egg. Don’t discard. Cut it in half. Use half of the piece to place back into the egg, and push it down, just enough to make room for an olive slice. The cut piece will hold the olive in place.
- Cut a half-inch sized slice from an olive and place it perfectly into the egg.
- Carefully turn the eggs over and fill, making sure not to over-fill. You don’t want it to spill out from under the eggs when you flip them over. Place your thin bread toast or rice cracker right on top to seal it. Flip it over and repeat for the others.
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