Goblin Eyeballs Recipe

4.5 5 6
Goblin Eyeballs Recipe
Goblin Eyeballs Recipe photo by Taste of Home
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Goblin Eyeballs Recipe

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4.5 5 6
Publisher Photo
Our home economists had great vision when creating these devilish deviled eggs. Guests at your Halloween party will be "goblin," them up! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + standing
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + standing

Ingredients

  • 12 eggs
  • Red food coloring
  • 3/4 cup mayonnaise
  • 1 tablespoon prepared mustard
  • Salt and pepper to taste
  • 12 large pimiento-stuffed olives, halved widthwise

Directions

Place eggs in a single layer in a large saucepan; add enough 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).
Fill a large bowl with hot water; add food coloring to tint water a dark red. Add eggs, making sure they are completely covered by water; let stand for 30 minutes. Remove eggs from water; peel (eggs should have a veined appearance).
Cut eggs in half widthwise; place yolks in a large bowl. Set whites aside. Mash yolks with a fork; stir in the mayonnaise, mustard, salt and pepper.
To make eggs stand better on serving plate, slice a small piece from the bottom of egg white halves. Stuff with yolk mixture. Place an olive half in the center of each to resemble an eyeball. Refrigerate until serving. Yield: 2 dozen.
Originally published as Goblin Eyeballs in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p243

Nutritional Facts

1 each: 93 calories, 9g fat (2g saturated fat), 109mg cholesterol, 131mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 12 eggs
  • Red food coloring
  • 3/4 cup mayonnaise
  • 1 tablespoon prepared mustard
  • Salt and pepper to taste
  • 12 large pimiento-stuffed olives, halved widthwise
  1. Place eggs in a single layer in a large saucepan; add enough 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. Fill a large bowl with hot water; add food coloring to tint water a dark red. Add eggs, making sure they are completely covered by water; let stand for 30 minutes. Remove eggs from water; peel (eggs should have a veined appearance).
  3. Cut eggs in half widthwise; place yolks in a large bowl. Set whites aside. Mash yolks with a fork; stir in the mayonnaise, mustard, salt and pepper.
  4. To make eggs stand better on serving plate, slice a small piece from the bottom of egg white halves. Stuff with yolk mixture. Place an olive half in the center of each to resemble an eyeball. Refrigerate until serving. Yield: 2 dozen.
Originally published as Goblin Eyeballs in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p243

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Reviews forGoblin Eyeballs

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MY REVIEW
RobynBeck66 User ID: 7659181 236045
Reviewed Oct. 31, 2015

"easy and turned out great. I used my own deviled egg recipe. The tip to slice off a small part of the "pointed" end of the egg was brilliant!!"

MY REVIEW
ambrosiaj User ID: 6954156 158529
Reviewed Nov. 4, 2012

"This was super easy and turned out beautifully - and were a huge hit! I will probably make them for every Halloween Party or Friday the 13th celebration from here on out."

MY REVIEW
Phil Fellini User ID: 6948334 156961
Reviewed Oct. 31, 2012

"Overall a good recipe except that after soaking the eggs in red dye water, the eggs themselves were almost entirely white. Yes, I cracked the eggs in multiple places! Has anyone else had this issue? Any suggestions? Thanks"

MY REVIEW
wflames User ID: 6288044 110458
Reviewed Aug. 30, 2012

"I always do a Halloween themed dinner on Halloween and these are great! I have made this recipe a few times now and I do use more spices in the egg yolk mixture but the process to make these look like eyeballs is fantastic! I would recommend using more red dye tho."

MY REVIEW
jennyjim910 User ID: 3525840 88787
Reviewed Oct. 28, 2008

"When I tried this recipe, my egg whites didn't turn out looking red and veiny. I think you need to really crack the eggs well and put a ton of red food coloring in the water. Like more than you think is too much."

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