These deviled eggs will be the center of attention at your next Halloween party. Plus, they’re devilishly good!
My sister hosted a Halloween party this year, and I was assigned the task of bringing deviled eggs. Of COURSE I just HAD to go all out since I am just obsessed with Halloween; so after much research and LOTS of trial and error, I came up with these deviled eggs that resemble eyeballs. Veins and all!
I would also like to personally thank the dozens and DOZENS of eggs that sacrificed their lives in order for me to figure out the easiest and most effective way to cook, and dye these things.
Thank you to those eggs.
Sorry to my car that had to drive to the grocery store 3 times in one day just to get eggs…
Even though these look pretty elaborate on the outside, they are actually fairly simple to make! The only CRUCIAL step, is making sure your eggs are very easy to peel, otherwise you’ll risk damaging the veiny exterior! Lucky for you, I made batch after batch after batch of hard boiled eggs, before finding the perfect technique.
For a more detailed article about boiling eggs, you can read THIS article. It’s super helpful, and though I tweaked my method a bit, I still refer back to that article.
While my eggs were cooking, I set up an assembly line to make things even easier!
As soon as your eggs are done cooking, place them immediately into an ice bath (water and ice) and let them cool for about 15 minutes.
Once your eggs are cooled, remove each egg and crack its shell in several places. You want the cracks to go all the way down to the egg white, that way the dye can get in there, but do not remove the shell. I found that if I pressed down on the cracks with the tips of my fingers, it made the veins more noticeable. The only way I can describe it is that, it’s almost like your massaging the egg with your fingertips?
Once you have the shells cracked, place them in your dye– I used 2 cups of water, 2 teaspoons red gel food coloring (it’s more concentrated, and you can find it in the baking section at the grocery or craft store), and 4 teaspoons of white vinegar (which helps the dye be more vibrant). I let mine sit for at least 15 minutes; the longer they sit, the darker the color the be.
Place your finished eggs onto a paper towel lined plate and let them drain a bit. Once your eggs are all done, peel them, but try not to rinse them. If you absolutely have to, to get any small fragments of shell off, then very quickly place them under the water. You don’t want to rinse off the dye though!
The hardest part is officially over! The whole dying-of-the-eggs step is a bit more work than just leaving them plain, but it’s totally worth the end result!
You might not get perfect veins on every one of them, but even if the dye seeps through on some of them, and you get a more red marbled effect, you can just call them “bloodshot” eyes right?
Now all you have to do is slice them in half and make your deviled egg filling. You can use the super simple one I made, or If you have a favorite go-to recipe you like, you can of course just use that.
I used STAR Fine Foods green olives that I halved, to make the “pupils” and pickled asparagus for the eyebrows. You can use fresh cooked asparagus tips as well.
I used a 1A Wilton round piping tip and a piping bag to fill the eggs, but if you’re not as anal as I am, you can just spoon in a heaping teaspoon of filling.
For another tasty Halloween recipe using Star green olives, check out my recipe for “Eyeballs and Worms”
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