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2 deviled eggs that look like eyeballs on a marble plate with a candle in the background.
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5 from 2 votes

Spooky Deviled Eyeballs

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.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetizer
Cuisine: International
Servings: 12 deviled eggs
Calories: 80kcal

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 yolks out. Place the yolks in a mesh strainer over a bowl and use a spoon to push the yolks through. This turns the yolks 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.

Notes

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.
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! Eeek!
Nutrition information is an estimate.

Nutrition

Serving: 1Deviled Egg | Calories: 80kcal | Carbohydrates: 4g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 106mg | Sodium: 163mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Calcium: 34mg | Iron: 1mg