Name: Spooky Deviled Eyeballs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: International
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 and pepper to taste

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Spooky Deviled Eyeballs: The Perfect Halloween Snack! 👀

Okay, real talk—who doesn’t love a creepy snack at a Halloween party? Like, it’s almost a requirement, right? I mean, you gotta have something that makes people giggle and go “Eww!” but also tastes soooo good. These Spooky Deviled Eyeballs are it. You’re gonna want to make these!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, I was at the store the other day, right? And I’m staring at the eggs like they’re gonna talk back to me (I might’ve been a little hungry). You’ll need 6 large eggs, some mayo (2 tbsp, but get a little extra just in case), spicy brown mustard (1 tbsp because it’s got that kick!), and a few drops of red food dye—or beet juice if you’re all about that natural vibe. 🍅

Oh, and don’t forget about the cocktail olives. You’ll need 12 of those little guys. They’re like the eyeballs of the dish, lol! Then grab some bread or rice crackers for the base—whatever your heart desires. Seriously, it’s like a scavenger hunt in the grocery aisles.

So Here’s Why I Make This Constantly

So, funny story. Last Halloween, I decided to make these for a small get-together. I was super pumped, right? I followed the recipe and when I pulled them out, they looked… well, let’s just say hella spooky! I was so proud! But then my nephew (who obviously has no sense of decorum) was like, “Auntie, those look gross!” But then—wait for it—he took a bite and suddenly it was like a lightbulb went off. He was raving about them! I mean, who knew I could turn a “gross” snack into a hit? Now, it’s like a Halloween tradition, and I can’t stop making them!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Listen up—there’s a magical step that makes these bad boys extra special. When you’re pushing the yolks through the strainer, it makes it super creamy! Like, we’re talking hummus-level smoothness. You’ll thank me later when you taste that filling—it’s like a flavor party in your mouth!

Don’t Mess This Up (My Top Tips)

1. Check the Eggs: Seriously, boil ‘em for 20 min but set a timer and start checking at 18. No one wants overcooked eggs, trust me.

2. Don’t Skip the Strainer: That yolk straining thing? Absolute game changer! If you skip it, your filling will be chunky and we don’t want that.

3. Seal the Deal: When flipping the eggs, go slow. You don’t want all that gooey goodness spilling out—major no-no!

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so here’s the deal. If you somehow have leftovers (which is rare if I’m honest), put ‘em in an airtight container in the fridge. They’ll last a couple days, but honestly, they taste best fresh. So, maybe just make a smaller batch if you know you’ll eat them all in one sitting.

If You Liked This, You’ll Probably Like These Too

If you love these eyeballs, you’ve gotta try my Pumpkin Spice Hummus (it’s super easy and a fall fave!) or my Ghostly Guacamole—both are perfect for the spooky season!

So, tell me—are you team spooky snacks or do you prefer something sweet for Halloween? 🎃

Spooky Deviled Eyeballs

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Spooky Deviled Eyeballs are the perfect Halloween appetizer that combines a fun, creepy presentation with delicious flavors. These delightful treats are not only entertaining but also fit well into KETO and low-carb diets, making them a hit for all your guests. With a creamy filling and a pop of olive for an eye-catching touch, these deviled eggs will bring smiles and laughter to your spooky celebration.

Author: XXXXX
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: Serves 12 1x
Category: Appetizer
Method: Boiling
Cuisine: International

Ingredients

Scale

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 and pepper to taste

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Instructions

Boil eggs in a pot of water for 20 minutes. Transfer to cold water for cooling, then peel.
Halve the eggs and remove yolks. Push yolks through a strainer into a bowl for a creamy filling.
Mix yolks with mayonnaise, mustard, salt, pepper, and red food dye until smooth.
If using bread, cut out circles and toast at 350°F for 5-7 minutes; skip this step if using rice crackers.
Create a small hole in each egg and place half of the cut piece back inside to hold an olive slice.
Insert a slice of olive into each egg.
Fill the eggs with the yolk mixture, gently adding the bread or cracker on top.