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Halloween Eyeball Appetizer

 Halloween Eyeball Appetizer
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
12 ServingsPrep: 40 min. + standing


  • 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;

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Halloween Eyeball Appetizer (continued)

Directions (continued)

  • 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.