Eyeball Deviled Eggs with Black Olive Pupils
Classic deviled eggs transformed into spooky edible eye-catchers with creamy yolk filling and black olive pupils for a playful Halloween appetizer. This American-inspired Halloween recipe, ready in about 37 minutes, pairs large eggs, mayonnaise, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/2 cup, pitted and finely chopped black olives
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Place 6 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil over high heat, then cover, remove from heat, and let sit for 12 minutes.
- Step 2: Transfer eggs to an ice water bath and cool for 15 minutes, then peel and halve them lengthwise.
- Step 3: In a small bowl, mix 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1/4 tsp paprika, and 1/4 tsp garlic powder until smooth.
- Step 4: Gently spoon the yolk mixture into the egg white halves, filling each to the top.
- Step 5: Place 1/2 cup finely chopped black olives on top of each egg yolk to form the pupil, pressing gently to adhere.
