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Deviled Egg Eyeballs with Olive Pupils
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Pot
  • Mixing Bowl
  • Knife

Ingredients
  

  • 4 large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 4 green olives

Instructions
 

  • Place the eggs in a pot and cover them with water. Bring the water to a boil, then remove the pot from heat and let the eggs sit covered for 12 minutes.
  • Drain the hot water and run cold water over the eggs until they cool. Peel the eggs and slice each one in half lengthwise.
  • Scoop the yolks into a mixing bowl. Add the mayonnaise, yellow mustard, white vinegar, salt, and black pepper. Mash everything together until smooth.
  • Spoon or pipe the yolk mixture back into the egg white halves. Slice each green olive into two rounds and place one round in the center of each filled egg.
  • Sprinkle the paprika lightly over the tops before serving.

Notes

Slice the olives right before adding them so they stay neat on the filling. If you want a milder flavor, swap the yellow mustard for Dijon. These eggs taste best the same day but can be stored covered in the fridge for up to one day.
Course: Appetizer
Cuisine: American
Equipment: Pot, Mixing Bowl, Knife