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Prep Time 25 minutes


Makes 12 servings


12 hard-cooked eggs
1 can (4-1/2 ounces) deviled ham
1/3 cup mayonnaise
1/4 cup drained sweet pickle relish
4 teaspoons prepared mustard
Salt and black pepper
12 pimiento-stuffed olives, halved
Ketchup (optional)


  1. Cut eggs lengthwise into halves. Remove yolks; place in small bowl. Mash egg yolks with fork; mix in deviled ham, mayonnaise, pickle relish and mustard. Season to taste with salt and pepper.
  2. Spoon filling into egg halves. Garnish with olive halves to make "eyeballs."
  3. To make extra scary bloodshot "eyeballs," spoon ketchup into small resealable food storage bag. Cut off very tiny corner of bag; drizzle over eggs.

Cutting Corners

To save time, use leftover ketchup packets to drizzle over eggs to make bloodshot "eyeballs."

Nutritional Information

Sodium 368 mg
Protein 8 g
Fiber trace g
Carbohydrate 3 g
Cholesterol 223 mg
Total Fat 14 g
Calories from Fat 75 %
Calories 168

Dietary Exchange

Meat 1
Fat 2-1/2

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