These monster-eye deviled eggs are an easy, spicy and tangy snack for Halloween. The pupils of these monster-like blood-shot eyes are made from sliced green Spanish martini olives with pimentos. For a further blood-shot effect, hot-sauce is streaked across from the center of the eye.
Halloween is just around the corner. We live in a neighborhood where we get lots of cute little trick-or-treaters. I look forward to seeing all the costumes. If you’re hosting a Halloween party it’s always fun to have some creepy Halloween-themed food. I personally find creating Halloween-themed food that is still appetizing to be quite challenging. Those green or bloody witch finger cookies (for example) just aren’t my jam (and so on). Creating a creepy, yet still appetizing snack was top of mind when I put these monster-eye deviled eggs together.
Deviled eggs are always a popular snack at parties. There are so many varieties of deviled eggs, but I find the classic tangy version is always a big hit. In this monster-eye deviled egg, the tangy flavor is topped with a salty green Spanish olive slice. These Spanish olives contain a red pimento in the center, which makes a perfect “red” round pupil. The addition of hot-sauce streaks gives the rest of the eye a devilish kick and blood-shot look. If your grocery store has an olive bar, check there for Spanish olives. You only need about twelve olives for this recipe. Cut the olives into 1/4 inch slice pieces for each pupil. You can get more than one slice out of each olive. Otherwise, check out the product recommendations below. You can find Mezzetta green Spanish martini olives with pimentos in the jarred pickled vegetable or pickle section of the grocery store.
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Whenever I make whipped deviled eggs, I often use a piping bag to elegantly swirl the filling into the hard-cooked eggs. However, this step can be skipped since we add a blood-shot monster eye right smack in the middle of the eggs. Instead, simply spoon the deviled egg filling right into the hard-cooked eggs. It doesn’t get any easier than that. For this recipe, I use a mix of heavy cream and mayonnaise to get the right whipped texture and tangy flavor. By the way, these deviled eggs are great on their own with a dash of paprika, in case you need a simple party snack for the upcoming football season. To whip the egg filling, use a hand mixer or a whisk. You’ll need to whip it up until there are no lumps.
Decorating tip: If you decide to go for the “blood shot” eye look, choose a hot-sauce with a more narrow tip at the end of the bottle. This makes it easier to control the streaks of “red.” A classic “not-too-hot” tabasco or sriracha sauce works well with the flavor of the tangy egg filling. Otherwise, you’ll need to have a very steady hand to apply the streaks of hot-sauce.
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Do you celebrate Halloween? What are your favorite Halloween party snacks? Leave me a comment below about your thoughts and experiences with this recipe for monster-eye deviled eggs. May you have a safe and creepy Halloween.
Happy Halloween! Michelle
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Monster-eye deviled eggs
Serves 6
Prep 12 mins
Cook 20 mins
These monster-eye deviled eggs are an easy, spicy and tangy snack for Halloween. The pupils of these monster-like blood-shot eyes are made from sliced green Spanish martini olives with pimentos. For a further blood-shot effect, hot-sauce is streaked across from the center of the eye.
1 dozen hard-cooked eggs (see notes below)
4 tbsp heavy cream
2 tbsp Mayonnaise
1 tbsp Dijon mustard
1 tsp white vinegar
1/2 tsp sea salt or kosher salt
1/4 tsp ground white pepper
12 Mezzetta green Spanish martini olives with pimentos (sliced)
tobasco or sriracha sauce
Peel and slice the cooked eggs lengthwise in half. Gently remove the cooked egg yolks to a medium-sized mixing bowl. Set the hard cooked egg whites aside.
Add the heavy cream, mayonnaise, Dijon mustard, vinegar, salt and pepper to the yolks. Whip the mixture together until it is light and fluffy. Make sure there are no lumps. Use a hand mixer or a whisk for this.
Spoon the egg filling into each half of the hard cooked egg whites.
Cut the green Spanish martini olives crosswise into 1/4 inch slices. Place one olive slice right in the center of each deviled egg half. Decorate the monster deviled egg eyes with streaks of tobasco or sriracha sauce for the appearance of “blood shot” eyes (optional).
Keep the monster-eye deviled eggs in the fridge until serving.
How to get perfect hard-cooked eggs:
· Place the eggs in a large saucepan and cover them with cool water. Make sure they are completely submerged. Bring the water to a boil over medium-high heat. Once the water boils, cover the sauce pan and remove it from the heat. Let the eggs sit 12-15 minutes. (The higher your elevation, the longer the cooking time. Here at sea level, I find they are ready at 10 minutes). Gently transfer the eggs to a large bowl of ice water or peel the eggs under cold running water. This helps to get underneath the membrane and makes it easier to peel the eggs.
Did you make these monster-eye deviled eggs? I’d love to hear how they turned out for you.
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