Deviled Egg Eyeballs

Ingredients

• 12 large eggs
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white wine vinegar
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• salt and black pepper to taste
• 12 pitted black olives, sliced into rounds
• 1 tablespoon red food coloring
• 1 tablespoon sriracha (optional, for extra heat)

Steps

1. 1

   1. Place eggs in a single layer in a pot, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 12 minutes, then transfer to an ice bath until fully cooled.

2. 2

   2. Peel the eggs and halve them lengthwise. Pop the yolks into a bowl and set the whites on a serving platter.

3. 3

   3. Mash yolks thoroughly, then mix in mayonnaise, mustard, vinegar, paprika, garlic powder, sriracha if using, salt, and pepper until smooth and creamy.

4. 4

   4. Using a fine brush or toothpick dipped in red food coloring, paint thin branching veins radiating outward from the center cavity of each egg white half, mimicking bloodshot eyes. Let dry for 2 minutes.

5. 5

   5. Pipe or spoon the yolk filling back into each egg white cavity, mounding it slightly.

6. 6

   6. Press one olive round into the center of each filled egg as the pupil, then arrange on a platter and serve at room temperature.