Eyeball Deviled Eggs

Why you’ll love it

• Kid-friendly: fun to make and decorate together.
• Party-ready: easy to make ahead and share.
• Cute, not scary: perfect for school parties and trick-or-treat night.

Quick facts

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 drops green food coloring (optional)
• 12 pimiento-stuffed green olives
• Red gel food coloring

Step-by-step method

1. Put the eggs in a pot, cover with cold water by 1 inch, and bring to a boil. Cover, remove from heat, and let stand 12 minutes.

2. Move the eggs to a bowl of ice water for 10 minutes, then peel. Halve lengthwise and pop the yolks into a bowl.

3. Mash the yolks with the mayonnaise, mustard, vinegar, salt, pepper, and green coloring, if using, until smooth.

4. Spoon or pipe the filling into the whites. Slice each olive into 2 rounds and press one onto each egg as the iris.

5. Dip a toothpick in red gel and draw thin squiggly veins from the olive out across the filling.

Pro tip

Use eggs that are about a week old. They peel much more easily than very fresh ones.

Make ahead

Cook and peel eggs up to 2 days ahead. Fill up to 4 hours ahead; add the olives and veins just before serving.