Eyeball Deviled Eggs
These bloodshot Eyeball Deviled Eggs are a spooky addition to your Halloween party. They may look scary but they taste creamy, decadent, and extra briny thanks to the olive iris.
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Makes: deviled eggs
Ingredients
- 6 large eggs
- 12 drops gel red food coloring
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- ½ teaspoon white wine vinegar
- ⅛ teaspoon salt
- 12 slices black olives
- 12 pieces diced pimentos
Instructions
- Bring a 4-quart pot of water to a rolling boil over high heat.
- Carefully add the eggs and cook uncovered for 14 minutes.
- While the eggs are cooking fill a large bowl with ice and water to make an ice bath.
- Once the eggs are done cooking, carefully remove them from the pot and place into the ice bath.
- Leave them in the ice bath for 15 minutes.
- Mix 12 drops of red food coloring with 4 cups cold water in another large bowl.
- Gently crack the shell of each using the back of a spoon, ensuring the shell stays on the egg.
- Place the eggs in the food-colored water for at least 2 hours (up to three days). The longer the more pronounced the color will be.
- When ready to assemble the deviled eggs, carefully peel the eggs under slowly running water. This will help the shell come off easily.
- Cut the eggs in half lengthwise.
- Scoop out the yolks and place in a medium bowl.
- Thoroughly smash them with a fork, and mix with mayo, dijon, white wine vinegar, salt, and pepper.
- Fill the egg whites with the yolk mixture.
- Top with an olive slice and place a pimento into the center of the olive.
- Serve!
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