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Bloodshot Eyeballs Recipe

Bloodshot Eyeballs Recipe photo by Taste of Home

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Keep your eyes peeled for fun with these deviled eggs full of flavor and crowd appeal. They make the perfect appetizer for a kids' party. Serve within two hours of making for the best 'vein' effect, advises Bernice Janowski of Stevens Point, Wisconsin.

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Bloodshot Eyeballs Recipe

Prep: 40 min. + standing

Yield: 12 Servings

40 40

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

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).
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.
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.
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. This recipe is best eaten the day it is prepared. Yield: 1 dozen.

Nutritional Facts 1 eyeball equals 83 calories, 7 g fat (1 g saturated fat), 108 mg cholesterol, 104 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

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

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Reviewed on Mar. 31, 2013 by geopchick

These were cool, but my eggs didn't have anywhere NEAR the amount of red as in the picture, so most folks didn't quite get the bloodshot eyes. Not sure if I didn't crack the eggs enough or didn't leave them long enough in the dye...? Also, the ketchup with the deviled eggs is not really my cup of tea (too sweet), so next time I might try dying some cream cheese red and using that... Great idea, though!