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Deviled Eyeball Eggs

Classic deviled eggs turned into spooky eyeballs with olive pupils and bloodshot veins, an almost carb-free Halloween party snack

Prep: 20 min Cook: 12 min Total: 45 min Serves: 6
Illustration of deviled eggs on a plate with olive pupils and red veins so they look like eyeballs

Ingredients

  • 6 large eggs
  • 3 Tbs (40g) mayonnaise
  • 1 tsp (5g) Dijon mustard
  • 1 tsp (5g) white vinegar or pickle juice
  • pinch of salt and black pepper
  • 6 pimento-stuffed green olives
  • 1 tsp sriracha or 1/2 tsp paprika mixed with a few drops of water, for the veins

Instructions

  1. Put the eggs in a saucepan, cover with cold water by an inch, and bring to a boil. Turn off the heat, cover, and let stand 12 minutes. Move to a bowl of ice water for 10 minutes, then peel.
  2. Halve the eggs lengthwise and pop the yolks into a bowl. Mash with the mayonnaise, mustard, vinegar, salt and pepper until smooth.
  3. Spoon or pipe the filling back into the egg whites and smooth the tops into a dome.
  4. Slice each olive into 2 thick rounds and press one into the center of each egg, red side up. Each one now looks like an iris and pupil.
  5. Dip a toothpick in the sriracha or paprika paste and draw thin, wiggly lines from the olive out to the edge of the white for bloodshot veins.
  6. Chill until serving.

Notes

  • Why it’s diabetes-friendly: Eggs are almost carb-free and full of protein and fat, so these won’t move blood sugar much at all. Having them out at a party gives you something filling to reach for besides the candy bowl.
  • Use a plain sugar-free mayonnaise. Some brands add sugar.
  • Make up to a day ahead, but add the veins within a few hours of serving so they stay sharp.