Ingredients
Scale
- 12 large eggs
- 1 tablespoon white vinegar (for cooking)
- 1 teaspoon salt (for cooking)
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar (for filling)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and black pepper to taste
- 12 large black olives, sliced for pupils
- 1 jar roasted red peppers for veining
- 2 tablespoons sriracha sauce (optional)
Instructions
- Place eggs in saucepan, cover with water by 1 inch, add vinegar and salt.
- Bring to boil, remove from heat, cover and let stand 12 minutes.
- Transfer eggs to ice water bath immediately, cool 10 minutes.
- Peel eggs under running water, starting from wider end.
- Cut eggs in half lengthwise, remove yolks to bowl.
- Mash yolks, add mayonnaise, mustards, vinegar, and seasonings.
- Mix until smooth and creamy, season to taste.
- Pipe filling into egg white halves creating rounded mounds.
- Place olive slice in center of each for pupil.
- Arrange red pepper strips radiating from pupil for veining.
- Optional: add sriracha dots for bloodshot effect.
- Refrigerate until serving.
Notes
- Slightly older eggs peel more easily than very fresh eggs
- Ice bath prevents green ring around yolk
- Assemble eyeball features just before serving for best appearance
- Can be made 24 hours ahead, add decorations before serving
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Category: Spooky Halloween Snacks
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 185 kcal
- Sugar: 1 g
- Sodium: 285 mg
- Fat: 16 g
- Saturated Fat: 3g
- Unsaturated Fat: 13 g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 195mg