These deviled eggs live up to their name thanks to the edible eye and horn garnishes. You could also skip the horns and use a single olive slice for a fleet of Cyclops eggs, or do a mix of both. We use pimientos again in this pimiento cheese-style filling; the sharp cheddar cheese gives the yolk mixture a Halloween-orange hue. If you like a little more kick, add a touch more hot sauce or stir ground red pepper into the yolk mixture. Use the remaining yolks for egg salad.
12 large eggs
2 tablespoons diced pimientos plus more for garnish, drained
3 large pimiento-stuffed olives, each cut crosswise into 4 thin slices
Calcium 10% DV
Potassium 2% DV
How to Make It
Fill a large saucepan with water to a depth of 1 inch; bring to a boil. Place steamer basket in pan; place eggs in basket. Cover and steam 15 minutes. Plunge eggs into a bowl filled with ice water. Let stand 5 minutes; drain. Peel eggs.
Remove top 1/3 of hard-cooked egg white from each egg (reserve caps). Use a teaspoon to remove yolks while keeping whites intact. Place half of yolks in a medium bowl (reserve remaining yolks for another use). Add pimientos and next 6 ingredients (through cheese), stirring until well combined. Place yolk mixture in a large Ziploc bag; snip one corner from bottom of bag to create a hole. Pipe yolk mixture into egg white cups, filling to just above the rim of each cup.
Place one to two olive slices on exposed yolk mixture of each egg to create an eye or pair of eyes. Add pimiento pieces to either side of eyes for horns, if desired. Top eggs with reserved egg white caps.