Eyeball Deviled Eggs
These eerie deviled eggs feature a crimson-tinted yolk filling, pimento-stuffed olive “pupils,” and a crisp bread wafer or rice-cracker base. Their striking appearance makes them particularly suitable for Halloween parties and themed gatherings.
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Ingredients
- 1 tablespoon spicy brown mustard
- 12 pimento-filled cocktail olives
- 3 drops red food coloring or an equal amount of beet juice
- 3 slices soft white sandwich bread or 12 rice crackers
- 2 tablespoons mayonnaise
- Salt and freshly ground pepper adjusted to taste
- 6 large eggs
Instructions
- Arrange the eggs in a saucepan and add enough cool water to cover them completely. Bring the water to a boil, then cook the eggs for 20 minutes.
- Transfer the cooked eggs to a bowl of cold water and allow them to rest for 2–5 minutes to halt the cooking process. Once sufficiently cooled, carefully remove the shells.
- Cut each peeled egg lengthwise into two equal halves. Gently lift out the yolks, keeping the egg whites intact.
- Press the yolks through a fine-mesh strainer into a mixing bowl to create a smooth, finely textured base.
- Add the mayonnaise, spicy brown mustard, salt, and pepper. Blend thoroughly until the mixture reaches a dense, hummus-like consistency.
- Stir in the red food coloring or beet juice until the filling is evenly tinted. Cover the mixture or place it in a pastry bag so it does not dry out while the remaining components are prepared.
- When using sandwich bread rather than rice crackers, preheat the oven to 350°F (175°C).
- Cut 12 small rounds from the three bread slices with a round cookie cutter. Flatten each circle into a thin wafer, arrange them on a baking sheet, and toast for 5–7 minutes, or until crisp.
- Omit this step when using rice crackers.
- Using the end of a pastry tip, cut a small opening in the rounded top of every egg-white half. Remove each cut-out portion and divide it into two pieces.
- Return one half of each trimmed piece to its opening, forming a small support for the olive.
- Cut the cocktail olives crosswise into slices approximately ½ inch thick. Carefully press one olive slice into the top of each egg-white half, positioning it over the inserted piece.
- Turn each olive-topped egg-white half upside down. Pipe or carefully spoon the prepared yolk mixture into the cavity, avoiding excessive filling that could spill from the sides.
- Place one toasted bread round or rice cracker directly over the filling to form a base. Gently turn the assembled egg upright so the olive resembles the pupil of an eye.
- Continue the same process until all 12 egg halves have been completed.
Notes
Handle the filled egg halves steadily during assembly to maintain a clean presentation.
Rice crackers may be used in place of the toasted bread wafers, eliminating the bread-cutting and toasting stage.
Keep the yolk filling covered or enclosed in a pastry bag until needed to prevent the surface from drying.