Description
Bloodshot Deviled Eyeballs are a spooky and delicious twist on classic deviled eggs, perfect for Halloween parties. These hard-boiled eggs are filled with a creamy, tangy yolk mixture and decorated with olive slices and red pepper veins to create eerie, bloodshot eyeballs that stand upright in a bed of black beans for a creepy presentation.
Ingredients
Scale
Eggs
- 18 large eggs
Yolk Mixture
- 1/2 cup reduced-fat mayonnaise
- 2 Tbsp. Dijon mustard
- 1 Tbsp. minced scallion or shallot
- 1 Tbsp. lemon juice
- 1/2 tsp. hot red pepper sauce
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. salt
Decorations
- 36 black olive slices
- 1 pimiento or jarred roasted red pepper
- 2 cans black beans
Instructions
- Hard-cook the eggs: Place eggs in a large pot and cover with 1 inch of cold water. Bring to a full boil and boil for 1 minute. Then cover the pot, remove it from heat, and let the eggs sit covered for 15 to 17 minutes. Drain and run cold water over the eggs. Crack the shell gently and let the eggs sit in cold water for 10 minutes or until cool. Finally, drain and peel the eggs.
- Prepare the eggs for filling: Cut each egg in half crosswise on a slight diagonal. Carefully remove the yolks from the whites, keeping the whites intact to hold the filling.
- Make the yolk mixture: Place the yolks in a bowl and mash them with mayonnaise, Dijon mustard, minced scallion or shallot, lemon juice, hot red pepper sauce, Worcestershire sauce, and salt. Mix well until the mixture is smooth and creamy.
- Shape the eyeballs: Using two spoons or a small ice cream scoop, scoop the yolk mixture into small balls and place them back into the hollows of the egg whites, resembling eyeballs. Press a black olive slice into the center of each yolk ball to serve as the pupil.
- Decorate the veins: Cut the pimiento or jarred roasted red pepper into very thin, 2-inch-long strips to create bloody veins. Arrange these strips on the egg whites surrounding the yolk mixture to give a bloodshot effect.
- Arrange and chill: Spread the black beans on a serving platter to anchor the eggs so they stay upright. Place the decorated eyeballs standing upright in the bed of beans. Cover and refrigerate for up to 6 hours before serving.
- Make ahead tips: The egg yolk filling can be prepared one day in advance and refrigerated. Fill the egg whites, decorate, and refrigerate the assembled eyeballs for up to 6 hours before serving.
Notes
- Use reduced-fat mayonnaise to keep the recipe lighter without sacrificing creaminess.
- For a stronger visual effect, alternate olive slice sizes or add a small dot of hot sauce in the center of the olive ‘pupil.’
- Make the yolk filling a day ahead to save time on the day of your event.
- If you prefer, substitute black beans with another small dark bean or a bed of spinach leaves to anchor the eggs.
- This recipe serves 12 people, with two halves per person as a typical appetizer portion.
Nutrition
- Serving Size: 2 halves (1 egg)
- Calories: 90
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 165 mg
