I don’t know how I feel about Halloween, honestly. I have a love hate relationship with Halloween. I loved getting tons of candy as a kid, but I didn’t really like wearing sweat pants under my ballerina costume because in Rexburg, Idaho, it snows every Halloween. I love seeing little kids all dressed up, but I hate when teenagers dress up all gory with scary masks and go around getting candy when they are too old. I love my families annual Halloween party, but I hate trying to think of a good costume. I hate all the nasty masks and creepy blood and guts, but I love trying to make creepy goodies and themed treats. Halloween: the only time of the year when people make regular food look like bloody body parts and monsters (like this). My favorite body parts to mimic are EYEBALLS! You can make them cute and fun, or really gross looking. Today I am going to share a fun and easy eyeball recipe, and hopefully later on this month I’ll share a gross and more realistic eyeball treat. Happy Haunting.
This recipe can be doubled or tripled depending on the amount of mouths you need to feed. You can also use any recipe for deviled eggs, if you have a favorite recipe.
- 6 extra large eggs
- water for boiling
- 1/4 C . mayonnaise
- 1/2 tsp. mustard powder
- 1/2 tsp. paprika
- salt and pepper to taste
- mustard to taste
- green or blue food dye
- red food dye
- 1/8 C. mayo for blood shot veins
- sliced black olives
1. To hard boil the eggs: Place the eggs in a pot and fill with cold water until the eggs are just covered. Heat over medium-high heat until it starts to boil. As soon as it starts to boil, cover the pot and turn off the heat. Set the timer for 20 minutes and let them sit. They will be cooked perfectly if you do it this way. I was skeptical at first, too, but this method really does work perfectly.
2. Remove eggs from water and let them cool until you can touch and handle them. Remove the shells and cut the eggs in half, lengthwise. Remove the egg yolks with a spoon and mash together in a small bowl.
3. Add the paprika, mayo, dry mustard, and green or blue food dye to the yolks. Add anything else you like in your deviled eggs like relish, onion, capers, Tobasco sauce. Its up to you. Mash until creamy. If you need it to be more runny add a little bit more mayo. My husband likes to add a little bit of mustard to taste, too. Add salt and pepper if it needs it.
4. Spoon the yolk mixture back into the egg whites. Cut black olives in half, or just use sliced olives. Place one olive slice or half into the middle of the yolk. You can also use green olives with pimentos.
5. For the blood shot veins: Mix 1/8 C. mayo with some red food dye in a small bowl. Place the mayo in a small Ziploc baggie with a very small tip cut off. Or you can use the smallest circle piping tip. Pip squiggly veins onto the egg whites and into the middle of the olive.
Another way to make veins: After the eggs are done boiling, make lots of cracks all over the shell, but leave the shell on. Put the eggs back into the hot water. Add 1 TBSP. vinegar and lots of red dye. Let the eggs sit for half and hour. Rinse, drain and cool again. When you peel the eggs there will be red veins all over the egg. I wish I had done this, but I didn’t think of it until after I made finished making the eggs.
Recipe idea from Squidoo