Halloween Eyeball Appetizer Recipe

This recipe is best eaten the day it is prepared.

Halloween Eyeball Appetizer

Photo by Taste of Home©

Yield: 12 Servings

Ingredients:

  • 6 eggs
  • 3 cups hot water
  • 2 tablespoons red food coloring
  • 1 tablespoon white vinegar
  • 1/3 cup mayonnaise
  • 1/4 cup chopped green onions
  • 2 tablespoons minced fresh cilantro
  • 2 teaspoons Dijon mustard
  • 12 sliced ripe olives
  • 1 teaspoon ketchup

 

Directions:

  1. Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and bring to a boil over high heat. Remove from the heat; cover and let stand for 15 minutes. Place in ice water until completely cooled. Gently crack eggs (do not peel).
  2. In a large bowl, combine 3 cups hot water, food coloring and vinegar. Add eggs. (If eggs are not completely covered by colored water, add more hot water.) Let stand for 30 minutes. Remove eggs with a slotted spoon; peel.
  3. Cut eggs in half widthwise. Place yolks in a small bowl; set whites aside. Mash yolks with a fork; stir in the mayonnaise, onions, cilantro and mustard.
  4. To level egg white halves, cut a small slice from the bottom of each; place on a serving platter. Pipe or stuff yolk mixture into center of whites. Place an olive slice on each; fill olives with ketchup. Refrigerate until serving.

 

 

Nutritional Facts
1 each: 83 calories, 7g fat (1g saturated fat), 108mg cholesterol, 104mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

 

 

Originally published as Bloodshot Eyeballs in Simple & Delicious September/October 2008, p35

 

 

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