Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, reduce heat and let simmer for 10 minutes. Transfer eggs to cold water to stop cooking, then peel and let cool completely.
Slice each cooled egg in half lengthwise and carefully remove the yolks into a mixing bowl—be gentle to keep the whites intact.
Mashed the yolks with a fork until fine, then stir in mayonnaise and mustard until smooth and creamy. Season with salt and pepper to taste.
Add a few drops of red gel food coloring to the yolk mixture, combining thoroughly until the color is evenly distributed, giving it a bloodshot appearance.
Fill a piping bag or a small plastic bag with the yolk mixture, snip off the tip, and pipe the mixture into each egg white half, creating a smooth, rounded eyeball shape.
Place a single peppercorn in the center of each filled egg to mimic the pupil, pressing gently to embed it into the yolk.
Use a toothpick or small spoon to add tiny dots of red or color for bloodshot veins around the eggs, enhancing the creepy effect.
Arrange the eyeballs on a platter, ensuring the peppercorns are centered and the bloodshot details are visible for a realistic, spooky look.
Serve these creepy deviled egg eyeballs immediately or chill briefly in the fridge until ready to enjoy—perfect for Halloween parties.
