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. —Bernice Janowski, Stevens Point, Wisconsin
- 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
- 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.
Originally published as Bloodshot Eyeballs in Simple & Delicious September/October 2008, p35
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