Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful
Thanksgiving Football shopping pumpkin pie fall leaves turkey dinner Family pilgrims blessings cornucopia peace love thankful

One empowered woman's struggle against the world
Friday July 21st 2017

Deviled Eyeballs

Halloween Deviled Eggs

Prep Time: 15 Mins
Cook Time: 15 Mins
Ready In: 30 Mins

Servings 12

Ingredients:

  • 6 eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon spicy brown mustard (such as Gulden’s®)
  • 1 teaspoon yellow mustard
  • 1 teaspoon white sugar
  • salt and pepper to taste
  • 6 black olives, cut in half
  • 2-3 drops blue food coloring
  • beet juice (optional)

Directions:

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes.
  2. Drain the water from the eggs. Cool the eggs with running cold water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
  3. Stir the mayonnaise, spicy brown mustard, yellow mustard, sugar, salt, pepper and drops of blue food coloring into the yolks until well combined. Spoon into a quart-size, resealable plastic bag. Snip a corner off the plastic bag.
  4. Squeeze the yolk mixture into the egg halves, and top with an olive half.
  5. Working from inside out apply lines of beet juice to the white part of the egg creating a bloodshot look.

Nutritional Information:

Deviled Eggs

Servings Per Recipe: 12

Amount Per Serving

Calories: 57

  • Total Fat: 4.6g
  • Cholesterol: 106mg
  • Sodium: 176mg
  • Total Carbs: 0.8g
  • Dietary Fiber: 0.1g
  • Protein: 3.3g

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