Deviled Egg Eyeballs Recipe - Food Fanatic

Deviled Egg Eyeballs Recipe

    5 Servings


  • 5 Eggs
  • 4 tablespoons Beet Puree, Divided
  • 2 tablespoons Spicy Brown Mustard
  • 1 teaspoon Paprika
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • Sliced Black Olives
  • Hot Sauce, like El Yucateco Black Label
  • Parsley and Pepper Flakes, For garnish


  1. Hard boil the eggs for 20 minutes.
  2. Once cooled and peeled, cut them in half and place the yolks in a bowl.
  3. To this bowl, add 2 tablespoons beet puree, spicy mustard, paprika, salt, and pepper and mix well
  4. Pipe beet-egg-mustard mix into egg whites.
  5. Top each filled egg with an olive slice.
  6. Place a small drop of hot sauce into the open part of the olive.
  7. With the other 2 tablespoons of beet puree, decorate to look like bloody-veins.
  8. Garnish with parsley and pepper flakes and enjoy!


  • Older eggs work better for boiling, they peel easier. Try to use eggs you've had for at least a week.

Deviled egg eyeballs photo