Goblin Eyeballs

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  • 12 eggs
  • Red food coloring
  • 3/4 cup mayonnaise
  • 1 tablespoon prepared mustard
  • Salt and pepper to taste
  • 12 large pimiento-stuffed olives, halved widthwise


  1. Place eggs in a single layer in a large saucepan; add enough water to cover by 1 inch.
  2. Cover and bring to a boil over high heat.
  3. Remove from the heat; cover and let stand for 15 minutes.
  4. Place in ice water until completely cooled.
  5. Gently crack eggs (do not peel).
  6. Fill a large bowl with hot water; add food coloring to tint water a dark red.
  7. Add eggs, making sure they are completely covered by water; let stand for 30 minutes. R
  8. Remove eggs from water; peel (eggs should have a veined appearance).
  9. Cut eggs in half widthwise; place yolks in a large bowl.
  10. Set whites aside.
  11. Mash yolks with a fork; stir in the mayonnaise, mustard, salt and pepper.
  12. To make eggs stand better on serving plate, slice a small piece from the bottom of egg white halves.
  13. Stuff with yolk mixture.
  14. Place an olive half in the center of each to resemble an eyeball.
  15. Refrigerate until serving.
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