Description
Bloodshot Deviled Eyeballs are a spooky and delicious appetizer perfect for Halloween parties. These deviled eggs are creatively styled to look like eyeballs with black olive pupils and pimiento ‘bloodshot’ veins, served on a bed of black beans to keep them upright. The creamy yolk filling is seasoned with mustard, scallion, and hot sauce for a flavorful bite.
Ingredients
Scale
Eggs and Filling
- 18 large eggs
- 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
Serving Base
- 2 cans black beans
Instructions
- Cook the Eggs: Place eggs in a large pot and cover with about 1 inch of cold water. Bring the water to a full boil and boil the eggs for 1 minute. Cover the pot and remove it from heat. Let the eggs sit covered for 15 to 17 minutes. Drain and rinse under cold water. Crack the eggs and let them sit in cold water until cooled, about 10 minutes. Peel the eggs once cool.
- Prepare the Egg Whites: Cut the peeled eggs in half crosswise on a slight diagonal. Carefully remove the yolks, keeping the whites intact to create hollow ‘eyeball’ halves.
- Make the Yolk Filling: 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 until the filling is smooth and well blended.
- Assemble the Eyeballs: Using two spoons or a small ice cream scoop, form the yolk mixture into small balls and place them into the hollowed-out egg whites, filling them to resemble eyeballs.
- Add the Pupil and Veins: Press one black olive slice into the center of each yolk ball to mimic the pupil. Cut the pimiento or roasted red pepper into very thin 2-inch-long strips to create bloodshot veins and decorate the eyeballs with these strips.
- Prepare the Serving Base: Spread the drained black beans on a platter to create a stable base for the eyeballs to stand upright.
- Arrange and Chill: Stand the assembled eyeballs upright in the black beans so they stay in place. Cover the platter and refrigerate for up to 6 hours before serving to let flavors meld and the presentation set.
- Advance Preparation: The yolk mixture can be prepared up to one day in advance and refrigerated. Fill the egg whites, decorate with olives and pimiento veins, and refrigerate covered up to 6 hours before serving.
Notes
- Use reduced-fat mayonnaise to keep the recipe lighter.
- Black beans not only add to the presentation but also stabilize the eyeballs on the serving platter.
- For more pronounced ‘bloodshot’ veins, you can add small amounts of hot sauce to the pimiento strips before decorating.
- Ensure eggs are peeled carefully to maintain whole whites for the best presentation.
- These deviled eyeballs are best served chilled but should be brought to room temperature for 10 minutes before serving if preferred.
Nutrition
- Serving Size: 1 eyeball (1/12 of recipe)
- Calories: 87
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 160 mg
