Deviled Egg Eyeballs Charcuterie Board
This spooky charcuterie board turns classic deviled eggs into creepy eyeballs and surrounds them with meats, cheeses, and snacks for a perfect Halloween or party appetizer. Fun, festive, and easy to customize!
Equipment
- 1 spoon
Ingredients
For the Deviled Egg Eyeballs:
- 12 large eggs
- 1/4 cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 6 black olives sliced into rings (for pupils)
- 2 tablespoons red bell pepper finely chopped (for veins)
- 1/4 teaspoon paprika for dusting
Charcuterie Board Add-ons:
- 4 ounces salami slices
- 4 ounces sliced cheddar cheese
- 1 cup baby carrots
- 1 cup green grapes
- 1/2 cup mini pickles cornichons or gherkins
- 16 crackers
Instructions
Boil the Eggs:
- Place eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 12 minutes. Transfer to an ice bath to cool.
Peel and Prepare:
- Peel the cooled eggs and slice each in half lengthwise. Remove yolks and place them in a mixing bowl.
Make the Filling:
- Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
Fill the Eggs:
- Spoon or pipe the yolk mixture into the egg whites.
Decorate the Eyeballs:
- Place a slice of black olive in the center of each egg to form a "pupil." Add tiny pieces of red bell pepper to resemble veins. Dust lightly with paprika for effect.
Assemble the Board:
- Arrange the deviled egg eyeballs in the center of your platter or board.
Add Snacks Around:
- Surround the eggs with salami, cheese slices, baby carrots, green grapes, mini pickles, and crackers. Keep snacks neatly spaced for easy grabbing.
Serve and Enjoy:
- Keep chilled until ready to serve. Optionally, place a damp paper towel under the eggs to prevent sliding.