Deviled Egg Eyeballs Charcuterie Board Recipe

I love making snack boards that are both fun and a little bit spooky.

If you’re after a playful appetizer for a party or holiday, my Deviled Egg Eyeballs Charcuterie Board is honestly a great pick.

This recipe shows you how to turn deviled eggs into creepy eyeballs and surround them with other snacks, all on one board.

People always ask for this recipe—probably because it looks so cool and tastes even better.

The best thing is, these deviled egg eyeballs are easy to make, and you can get creative by adding your favorite meats, cheeses, and veggies around them.

Why I Love Them

Making Deviled Egg Eyeballs never fails to make people smile or laugh. They look a little spooky, but they’re honestly pretty simple to put together.

For parties, these eggs just work. Kids and adults both like to pick them up off the board. I always wonder who’ll be brave enough to grab one first!

Here are a few reasons I keep coming back to this recipe:

• Easy to Make: No fancy skills or tools required, thankfully.
• Great for Themed Events: They’re perfect for Halloween or any fun gathering, honestly.
• Tasty and Familiar: Even though they look wild, they taste just like classic deviled eggs.

Getting creative with toppings—like olives or peppers for the eyeballs—makes the process more fun. My friends sometimes help assemble them too, which turns it into a little group project.

I’ll switch up the filling or decorations sometimes, just to keep things interesting. Everyone seems to enjoy the surprise in every bite.

Equipment

I like to keep things as simple as possible when making my Deviled Egg Eyeballs Charcuterie Board. Here’s what I always grab before I start:

• Saucepan (holds at least 2 quarts): For boiling 12 large eggs.
• Mixing bowl (medium-sized): For prepping the yolk mixture.
• Sharp knife: For halving eggs and slicing olives.
• Cutting board: A clean, flat surface makes everything easier.
• Fork or hand mixer: I use these to mash and blend the yolks with the other stuff.
• Piping bag or zip-top bag: This helps me fill the egg whites neatly. Sometimes I just snip the corner off a plastic bag—no shame in that.
• Spoon: Good for scooping and mixing.
• Serving board or platter: For arranging everything. Mine’s about 12 x 18 inches, which is pretty roomy.

It’s a short list, and honestly, most of this stuff is already in my kitchen. This setup lets me get the board together pretty quickly.

Ingredients

When I make my Deviled Egg Eyeballs Charcuterie Board, I always get everything ready before I start cooking. Here’s what I use:

For the Deviled Egg Eyeballs:

Ingredient	Amount
Large eggs	12
Mayonnaise	1/4 cup
Yellow mustard	2 teaspoons
White vinegar	1 teaspoon
Salt	1/4 teaspoon
Black pepper	1/8 teaspoon
Black olives	6, sliced
Red bell pepper	2 tablespoons, finely chopped
Paprika	for dusting

I boil the eggs first, then peel them carefully. I slice them in half lengthwise to make a nice base for each “eyeball.”

For decoration, I use black olives for the pupils and a bit of red bell pepper for the veins. Paprika adds a little pop of color.

Charcuterie Board Add-ons:

• 4 ounces of salami slices
• 4 ounces of sliced cheddar cheese
• 1 cup of baby carrots
• 1 cup of green grapes
• 1/2 cup of mini pickles (cornichons or gherkins)
• 16 crackers

I like to use a wooden board or a big platter to set everything up. The deviled eggs go in the center, then I fill in the space around them with all the snacks.

Sometimes I mix in extra veggies, fruit, or crackers depending on who’s coming. Everything’s easy to find at any grocery store, which is a relief.

Instructions

First, I put my eggs in a large pot and add enough water to cover them by about an inch. I bring the water to a boil, cover the pot, take it off the heat, and let the eggs sit for 12 minutes.

Once the eggs are cool, I peel and slice them in half lengthwise. Then I carefully take out the yolks and pop them in a bowl.

I mash the yolks with mayonnaise, yellow mustard, salt, and pepper until smooth. Then I spoon or pipe the yolk mixture back into the egg whites.

To get the eyeball look, I gently press a green olive slice with pimento into the center of each egg. I use a toothpick dipped in a bit of red food coloring to draw thin “veins” from the olive outward. It’s a little messy, but worth it for the spooky effect.

For the board, I arrange the deviled egg eyeballs in the center. Crackers, sliced meats, and fresh veggies get tucked around the eggs. Here are a few ideas:

Item	Suggestions
Crackers	Round or square types
Meats	Salami, ham, turkey
Veggies	Carrot sticks, cucumbers

I keep the board simple so the eyeball eggs really stand out. I try to keep everything chilled until it’s time to serve.

Substitute

Sometimes I run out of certain ingredients or need to make this recipe work for everyone. Here are a few easy swaps I like to use:

Instead of mayonnaise, I’ll use Greek yogurt for a lighter filling. It’s still creamy, just less rich.

If someone isn’t into mustard, I add a little lemon juice or even a drop of hot sauce instead. Both add a nice zip to the filling.

For folks who can’t eat eggs, I’ve made a vegan version using small potatoes. I cut them in half, scoop them out, and fill them the same way as eggs. Not exactly the same, but it works!

Here’s a quick substitution table I follow:

Original Ingredient	Substitute
Mayonnaise	Greek yogurt
Dijon mustard	Lemon juice or hot sauce
Paprika	Smoked paprika or chili powder
Black olives	Sliced green olives or capers
Hard-boiled eggs	Small potatoes (vegan)

Sometimes I’ll add mashed avocado instead of mayo for a twist that’s creamy and kind of fun. When I don’t have olives, I use tiny pieces of black beans or capers to make the “eyeballs.” It’s just as cute, honestly.

Trying these swaps lets me make the board fit what my friends and family need. And honestly, it keeps things interesting for me, too.

What Can Go Wrong?

Sometimes my deviled eggs just refuse to peel nicely. If I use super fresh eggs, the shells stick and the whites end up looking kind of rough.

I always try to grab eggs that have been sitting around for at least a week. It’s made a big difference for me, honestly.

If I get distracted and overcook the eggs, the yolks sometimes turn a weird greenish shade. It doesn’t actually taste bad, but let’s be real—it’s not the prettiest.

I set a timer and dunk them in an ice bath right after boiling. That seems to help most of the time.

Every once in a while, the filling ends up too runny. Usually it’s because I got a little heavy-handed with the mayo or mustard.

When that happens, I’ll mix in more yolk, or even a bit of mashed cooked potato. Not traditional, but it works in a pinch.

Getting those little “eyeball” decorations to stay put can be a pain. Olives or peppers just want to slide right off sometimes.

I’ve found that patting the eggs dry first helps the toppings stick better. It’s a tiny step, but worth it.

On my board, things have a habit of sliding around. I put a damp paper towel underneath the eggs to keep them from drifting.

Also, I try not to cram too many eggs on there. Overcrowding just makes everything messier than it needs to be.

Here’s a quick table of what’s gone wrong for me:

Problem	Why It Happens	Quick Fix
Shells stick	Very fresh eggs	Use older eggs
Green yolks	Overcooked eggs	Boil for 10-12 min, ice bath
Filling too runny	Too much mayo/mustard	Add more yolk
Decorations slide off	Wet egg surfaces	Pat eggs dry first
Messy presentation	Overcrowded board	Space eggs out

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