Bloody Eyeball Deviled Eggs
Bloody Eyeball Deviled Eggs are a spooky Halloween twist on the classic appetizer. Creamy yolk filling, olive "pupils," and red "veins" make them the perfect festive party food.
Equipment
- saucepan
- bowl
- Spoon or piping bag
- toothpick
- knife
- Serving platter
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1 teaspoon vinegar or lemon juice
- Salt and pepper to taste
- 12 olive slices (black or green)
- Red food coloring or hot sauce for veins
- Paprika for garnish (optional)
Instructions
- Place eggs in a saucepan, cover with water, and bring to a gentle boil. Cook for 10 minutes.
- Transfer eggs to an ice bath and cool completely before peeling.
- Slice eggs in half lengthwise and remove yolks.
- Mash yolks in a bowl with mayonnaise, mustard, vinegar or lemon juice, salt, and pepper until smooth.
- Fill egg whites with yolk mixture using a spoon or piping bag.
- Place an olive slice on top of each filled egg as the "pupil."
- Dip a toothpick into red food coloring or hot sauce and draw thin red "veins" on the egg whites.
- Optional: sprinkle with paprika for color.
- Chill until ready to serve.
Notes
These deviled eggs can be made a day ahead. Add the olive pupils and red veins just before serving for the best presentation.
For a natural alternative, use beet juice to create the red vein effect.
Optional twist: Add a splash of pickle juice for added tang, or sprinkle with smoked paprika for extra depth.
For a natural alternative, use beet juice to create the red vein effect.
Optional twist: Add a splash of pickle juice for added tang, or sprinkle with smoked paprika for extra depth.
Nutrition
Calories: 120kcalCarbohydrates: 1gProtein: 6gFat: 10gSaturated Fat: 2.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 190mgSodium: 150mgPotassium: 60mgSugar: 1gVitamin A: 300IUCalcium: 25mgIron: 0.6mg