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Halloween hors d'oeuvres: Deviled eyeballs

CHEF MICHAEL GILLIGAN

IrishCentral.com

Published Monday, October 26, 2009, 10:12 AM

Updated Monday, October 26, 2009, 10:50 AM

Read more: Culture and Lifestyle, Food and Cooking, Recipes

Chef Gilligan's deviled eyeballs

DEVILED EYEBALLS

Makes 12

Ingredients:

6 large hard boiled Eggs

3 tablespoons mayonnaise

1 tablespoon sugar

1 teaspoon honey mustard

½ teaspoon vinegar

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon paprika

Sliced black olives (optional)

Method:

Put eggs in a pan and add water enough to cover eggs completely.

Add a teaspoon of salt to the water. This will prevent the whites from running if a shell breaks during cooking.

Bring water to a boil, and cook eggs at a medium boil for about 12 minutes.

Chill eggs in Ice water.

Remove shells from eggs.

Cut each egg in half lengthwise.

Carefully remove the yolks, and place them in a medium bowl.

Mash yolks with a fork.

Add remaining ingredients, blending until rather smooth.

Very carefully spoon mixture back into the egg whites.

Now to make these into DEVILED EYEBALLS follow these steps:

Step 1: Follow the recipe for deviled eggs

Step 2: If desired, add a drop of blue food coloring (or a dollop of guacamole), to give the eyeballs a greenish appearance.

Step 3: Slice some green or black olives crosswise.

Step 4: Place an olive slice in the middle of each egg.

Step 5: Give the eyeballs a bloodshot look by dripping beet juice onto the white of each egg, starting from the center and moving outward toward the edge.

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Halloween hors d'oeuvres: Deviled eyeballs

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