Halloween Eye of Newt

    10 min

    Bubble, bubble. Toil and trouble. This nibble is devilled eggs made to look like the eyeballs of a lizard. It a hit with the kids at my Halloween party. Watch them get eaten up at your party!

    145 people made this

    Serves: 12 

    • 12 eggs
    • 2 drops green food colouring, or as needed
    • 1 tablespoon chopped gherkins
    • 1 tablespoon mayonnaise
    • 1 pinch celery salt
    • 1/2 (240g) jar sliced black Spanish olives, drained
    • 1 tablespoon mustard

    Prep:10min  ›  Ready in:10min 

    1. Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to the boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthways.
    2. Remove the yolks from the eggs and place them in a bowl. Mix in the chopped gherkins, mayonnaise, celery salt and food colouring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the centre of the eye. Dab a tiny bit of mayonnaise in the centre of the olive as a finishing touch.

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    Reviews in English (112)


    I took them to a party - everyone loved them!  -  03 Nov 2014


    The photo of this dish is the one I submitted. It was a hit at our neighborhood adult Halloween party. I added bloodshot eyes by dipping a knife in paprika and lightly touching the eyes. I found the recipe to be a little too dry and added a couple more tablespoons of mayo. I also colored the mayo yellow for the spot in the middle of the eye.  -  31 Oct 2007  (Review from Allrecipes US | Canada)


    These are really adorable and fairly easy to make. Only suggestion is, to use BLUE food coloring, and not green. We put in 10+ drops of green and it didn't change color. My daughter said, "yellow eggs and blue food coloring will do the trick", and sure enough, it did!  -  29 Oct 2010  (Review from Allrecipes US | Canada)

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