Eyeball Deviled Eggs

Deviled egg eyeballs
Deviled egg eyeballs

The Spruce

Prep: 45 mins
Cook: 25 mins
Total: 70 mins
Servings: 12 servings

Halloween brings out the creativity in everyone, it seems. From wormy apples and ghost pops to bloody hands made with ice and eyeball candy

These flavorful deviled eggs are very versatile. They can be made with pimiento-stuffed olives as the eyeballs or regular ripe olives in the center. To make the whites look bloodshot, use bits of paprika, thinly-sliced pimientos, or roasted red bell peppers. Green food coloring makes the eyeballs a ghoulish green, but feel free to use another color or leave them yellow.


  • 12 large eggs
  • 6 to 8 tablespoons mayonnaise
  • 1 to 2 tablespoons sweet pickle relish
  • 1 teaspoon yellow mustard
  • Salt and black pepper to taste
  • Green food coloring (as needed)
  • Roasted red pepper (sliced into very thin strips)
  • Paprika
  • 6 olives (kalamata or pimiento-stuffed)
  • Garnish: olives, grape tomatoes, or other vegetables

Steps to Make It

  1. Gather the ingredients.

    Ingredients for deviled eggs. The Spruce
  2. Put the eggs in a large saucepan and cover with cold water. The water level should be at least 1 inch above the eggs.

    Eggs in a saucepan
    Put the eggs in a large saucepan and cover with cold water. The Spruce 
  3. Place the pan over medium-high heat and bring to a boil.

    Place pan over medium-high heat
    Place the pan over medium-high heat and bring to a boil. The Spruce 
  4. Cover the pan, turn off the heat, and let it stand for about 17 to 21 minutes, depending on how much moisture you like in your egg yolks.

    Cover pan
    Let stand for 17 to 21 minutes. The Spruce 
  5. Carefully pour off most of the hot water and place the saucepan under cold running water. Run the cold water over the eggs until they are cooled but still slightly warm.

    Pour hot water out
    Carefully pour hot water out. The Spruce
  6. To peel the eggs, tap both ends gently on the countertop to break and then roll them gently under a hand to crack the entire surface. Starting at the wide end, peel the eggs under running water.

    Break eggs
    Break the eggs and peel. The Spruce
  7. Cut the eggs in half lengthwise.

    Cut in half
    Cut eggs in half. The Spruce
  8. Put the yolks in a bowl and place the 24 white halves on an egg plate. If you don't have an egg dish, spread some spring greens on a platter and arrange the eggs on the greens to keep them from wobbling. 

    Put yolks in a bowl
    Arrange the eggs on the greens. The Spruce
  9. Mash the eggs in the bowl until smooth. Add 6 tablespoons of mayonnaise, 1 tablespoon of relish, and the mustard. Mix well and add salt and pepper, to taste. Add more mayonnaise and relish as needed for moisture and flavor.

    Mash eggs
    Mash eggs in bowl. The Spruce
  10. Mix a few drops of green food coloring into the eggs until the desired color has been reached. Blend well.

    Mix green food coloring
    Mix green food coloring into mixture. The Spruce
  11. Put the yolk filling mixture in a pastry bag with a large round tip. Alternatively, cut a small piece of the corner from a plastic food storage bag; spoon the yolk mixture into the bag.

  12. Arrange the thin slices of roasted red bell pepper over the egg whites to make them look like bloodshot eyes or sprinkle the whites with paprika.

    Add red pepper
    Arrange red pepper. The Spruce
  13. Pipe the filling into the shells.

    Add filling
    Pipe filling into shells. The Spruce 
  14. Slice the olives in half crosswise. Sink each olive, cut-side up, into the center of the filling in each egg. 

  15. Add olives, grape tomatoes, or other vegetables around the eggs, if desired.

    Deviled egg eyes
    Add olives, grape tomatoes, or other vegetables for eyes. The Spruce
  16. Cover and refrigerate until you're ready to serve and enjoy.


  • Fresh eggs are actually harder to peel cleanly, so try to find eggs that are within about 1 week to 10 days of the expiration date on the carton. 
  • For more filling in each egg, boil two extra eggs. Discard the extra egg white halves or add them to the yolk mixture and mash well.

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