Deviled-Egg Eyeballs Recipe
- 10 eggs
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 3/4 teaspoon paprika
- salt
- 1 jarred roasted red pepper, rinsed and dried
- 5 black olives, cut into 1/8 inch rings.
- Place eggs in a large pot and cover with cold water. Cover pot with a lid and bring water to a boil. As soon as water has boiled, turn off heat. Let eggs sit, covered, for 10 minutes.
- Drain eggs and let cool slightly. Peel eggs and cut in half.
- Carefully scoop yolk from eggs and place in a medium bowl. Add mayonnaise, mustard, and paprika to bowl. Stir to combine. Season with salt to taste.
- Divide filling among egg halves. Top each egg half with an olive ring- this will serve as the pupil.
- Slice the red pepper as thinly as possible. Arrange a few red pepper strips around the olive to resemble veins. Repeat with remaining eggs.
eggs, mayonnaise, mustard, paprika, salt, red pepper, black olives
Taken from www.seriouseats.com/recipes/2011/10/deviled-egg-eyeballs-halloween-recipe.html (may not work)