Home - Recipes - Eyeball Deviled Eggs

Eyeball Deviled Eggs

Spook guests with this scary take on a classic appetizer.

Serves 12
Ready in 30 mins
Prep time 20 mins
Cooking time 10 mins
139 calories per serving


> 12 large eggs
> ½ cup mayonnaise
> 2 tbsp Dijon mustard
> 1 (2.25 oz) can black  sliced olives
> 3 tbsp Sriracha hot sauce


Boil eggs for about 8 min. Drain and rinse.
Halve the eggs; set aside whites and separate yolks into a bowls. In the bowl of a food processor, combine yolks, mayonnaise, and mustard. Pulse until smooth, then use a spatula to scrape into a resealable plastic bag.
Work mixture into the corner of the bag, removing all air bubbles. Use scissors to snip off the tip of the bag. Pipe the filling into the egg whites. Place a black olive slice in the middle of each deviled egg. Using a toothpick, draw lines of sriracha sauce on the egg white to create bloodshot eyes. Serve immediately or store, covered, in the fridge for up to 2 hours.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you