Ingredients
Equipment
Method
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 9–10 minutes.
- Once cooked, transfer the eggs to a bowl of ice water to stop the cooking process and make peeling easier. Let them cool for at least 5 minutes.
- Peel the eggs carefully, then slice them in half lengthwise with a sharp knife. Gently remove the yolks and place them in a mixing bowl.
- Mash the yolks with a fork until smooth, then stir in mayonnaise, yellow mustard, salt, and pepper until the mixture is creamy and well combined.
- Use a small spoon or piping bag to carefully fill each egg white half with the yolk mixture, creating a smooth, domed top.
- Slice green peas or black olives to create small round pupils, then place a pea or olive in the center of each filled egg to resemble an eyeball.
- Arrange the decorated eggs on a serving plate, ensuring the eyeballs are prominently displayed for maximum spooky effect.
Notes
For extra creepiness, add a small pooled drop of red food coloring around each eyeball or use red bell pepper strips for veins.
