3 Halloween Party Snacks: Mummy Toasts, Eyeball Eggs & Monster Sliders

Choose the serving order

Each recipe works on its own. One batch gives four toasts, twelve egg halves or eight mini burgers; these are different-size portions, so do not treat their combined piece count as a guaranteed guest count. Choose what suits the rest of your menu and your guests’ appetites.

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Start with the eggs because they need cooking, an ice-water cooling stage and peeling. Leave the dressed toasts and assembled burgers for their warm serving rounds. A baking sheet holds the four bread slices in the oven; check the chosen sheet fits your oven and use the pan you already have if it suits the job.

1. Mummy Pizza Toasts

4 toasts · estimated 20 minutes

Ingredients

• 4 slices sandwich bread
• ½ cup pizza sauce
• 120 g low-moisture mozzarella, cut into thin strips
• 8 black olive rings

Method

1. Heat the oven to 375°F (190°C). Put the bread on a baking sheet and toast in the oven for 4 minutes.
2. Spread each slice with 2 tbsp pizza sauce. Divide the 120 g mozzarella evenly between the four toasts, arranging the thin strips diagonally like mummy bandages and leaving a small gap for the eyes.
3. Add two black olive rings to each toast. Bake for 6–8 minutes, until the cheese has softened and the bread edges are crisp. Check early so the bandages keep their shape.
4. Let cool for 2 minutes, then serve warm.

Keep the bandages visible

Low-moisture mozzarella strips are the important shape here. Lay them diagonally rather than grating the cheese into one solid blanket. Leave the eye gap before the toast returns to the oven, then check early in the final bake. The aim is softened strips and crisp bread edges, rather than cheese that has melted into a single pool.

The first four-minute toast happens before the sauce goes on. Spread the measured two tablespoons evenly over each slice and avoid adding extra sauce simply to fill gaps; more liquid can change the crispness. Give the finished toasts their two-minute cooling rest before serving.

Open the individual Mummy Pizza Toasts recipe

2. Deviled-Egg Eyeballs

12 egg halves · estimated 40 minutes

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white wine vinegar
• ⅛ tsp fine salt
• 6 pimiento-stuffed green olives, halved crosswise

Method

1. Place the eggs in a saucepan and cover with cold water by about 2 cm. Bring to a boil, cover, remove from the heat and leave for 12 minutes. Transfer to ice water for 10 minutes, then peel.
2. Halve the eggs lengthwise. Spoon the yolks into a bowl and mash with mayonnaise, Dijon mustard, vinegar and salt until smooth.
3. Divide the filling between the 12 egg-white halves. Press an olive half cut-side up into each mound to make an eye.
4. Keep covered and refrigerated until serving. Serve chilled.

Make twelve eyes from six eggs

Six eggs become twelve lengthwise halves. Six stuffed olives become twelve crosswise halves, with their cut faces showing the pimiento centers. Divide the filling between every egg-white half before adding the olive eyes so the last pieces receive filling too.

A fork is enough for mashing the yolks. Use a mixing bowl for the mayonnaise, mustard, vinegar and salt, keeping this cold-preparation task separate from the saucepan used to cook the eggs. Suitable bowls already in your kitchen are enough; this set is not being recommended for heating.

Open the individual Deviled-Egg Eyeballs recipe

3. Monster Mini Burgers

8 mini burgers · estimated 30 minutes

Ingredients

• 500 g ground beef
• ½ tsp fine salt
• ¼ tsp ground black pepper
• 1 tsp olive oil
• 8 slider buns, split
• 4 cheddar slices, halved
• 8 thin lengthwise dill pickle slices
• 2 tbsp ketchup
• 8 small lettuce leaves
• 8 pitted green olives, halved

Method

1. Shape the beef into 8 thin patties slightly wider than the buns. Season both sides with the salt and pepper. Cut a zigzag edge into each cheese half to make teeth; keep the trimmings for the patties.
2. Heat the oil in a large skillet over medium-high heat. Cook the patties in batches for about 3–4 minutes per side, until the center reaches 71°C / 160°F on a food thermometer. Put any cheese trimmings on the hot patties.
3. Spread the bun bottoms with ketchup and add lettuce, a cooked patty, a pickle tongue and a cheese half with the teeth facing forward. Close with the top buns.
4. Place two olive halves in shallow slits in the top of each bun to make eyes, without toothpicks. Serve immediately.

Make the teeth before cooking

Four cheese slices become eight halves, one for each burger. Cut the zigzag edge first and keep the small trimmings for the hot patties as the method describes. A lengthwise pickle slice supplies each tongue, so no additional edible decoration is needed.

Check the thin patties with a food thermometer at the center; the stated three to four minutes per side is approximate and does not replace the 160°F (71°C) endpoint. This probe is for spot checks, not leave-in oven use. USDA’s ground-meat guidance gives 160°F for ground meat. Keep raw-beef utensils and plates separate from the cooked burgers and ready-to-eat toppings.

Open the individual Monster Mini Burgers recipe

A simple preparation plan

Lay out three small groups of decorations before the final cooking round: eight black olive rings for the toasts, twelve green olive halves for the eggs, and sixteen plain green olive halves for the burger eyes. Keep the two green-olive preparations separate: the eggs use pimiento-stuffed olives cut crosswise, while the burgers use plain pitted olives halved for the bun slits.

The burger cheese and toast cheese also have different jobs. The toasts need 120 g low-moisture mozzarella in strips; the burgers need four cheddar slices cut into halves with zigzag edges. Keeping them in separate bowls makes it easier to preserve those shapes.

Prepare the egg filling and assembled egg halves with clean tools, then keep them covered in lidded glass food-storage containers in the refrigerator until serving. Choose containers that hold the eggs in one layer; follow the separate base and lid care instructions. Keep the raw burger meat contained and separate from these ready-to-eat ingredients.

Serve in small rounds

Serve the deviled eggs chilled and the toasts and burgers warm as their methods specify. Put out small amounts, replacing finished plates with fresh ones rather than adding new food to a partly used platter. This also gives the next batch a chance to arrive with the cheese teeth and bandages still easy to see.

FDA guidance says to keep cold foods at 40°F or below and discard perishable foods left without temperature control for more than two hours, or one hour when the surroundings are above 90°F. Track preparation and serving time together; returning food to the refrigerator does not erase the time already spent out. Read FDA’s buffet guidance.

Keep the actual ingredient packages available when guests ask what is in the food. The written recipes include eggs, milk and bread, and ingredient details vary with the mayonnaise, mustard, buns, cheese and other products you choose. A label should describe what you used rather than promise an absence of cross-contact.