DEVILED EYEBALLS
Much easier than it looks, a fun twist on deviled eggs for Halloween. Using the long spiral pasta (fusilli col buco) you can rest them on a bed of brains. If you can't find the pasta, other short spiral pasta will do, it is needed to keep the eyeballs from sliding around.
Provided by msoders
Categories Halloween
Time 2h
Yield 36 eyeballs, 18 serving(s)
Number Of Ingredients 12
Steps:
- Cover eggs with 1 inch of cold water, bring to a full boil for 1 minute, cover and remove from heat. Let stand 17 minutes. Rinse eggs in cold water.
- Gently tap each egg with a metal spoon in several places to crack the shell. The objective is NOT to break it, but to create small cracks for the bloodshot effect of the eyeballs. Place in pan ice water (just enough to cover them), add enough red food coloring to make the water a deep red. Let sit for 1-2 hours.
- Boil pasta according to directions with a few drops of red food coloring. Drain, rinse and place on platter.
- Crack and peel eggs, rinse.
- Cut eggs in half crosswise on a slight diagonal and remove yolks.
- Blend yolks with all remaining ingredients - you will want the mixture to be a bit stiff. Divide into batches and add food coloring as desired for different eye colors.
- using a melon baller or small ice scoop, place a scoop into each eye and top with an olive slice. Place on the brains!
DEVILED HAM EYEBALL SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 25m
Yield 20 eyeballs
Number Of Ingredients 11
Steps:
- Punch out rounds from the bread using a 2 1/2-inch round cookie cutter. Lay out the rounds on a baking sheet. Set aside.
- Add the ham, mayonnaise, honey, mustard, relish, Worcestershire and hot sauce in the bowl of a food processor. Sprinkle with salt and pulse until finely chopped, but still chunky. Spoon a tablespoon at a time of the ham mixture onto a parchment-lined baking sheet. Roll each spoonful into round balls. Stuff 1 olive into the center of each ball for eyes. Lay the balls in the center of the bread rounds. Squirt ketchup around the edges of the bread to mimic veins. Serve to kids and pray they don't cry from how scary these are.
Nutrition Facts : Calories 120 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 8 milligrams, Sodium 406 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 4 grams, Sugar 2 grams
GUMMY EYEBALLS
Provided by Trisha Yearwood
Time 1h35m
Yield 12 eyeballs
Number Of Ingredients 8
Steps:
- Lightly spray a hard plastic 12-hole egg holder/carton with nonstick cooking spray. Place a chocolate chip flat-side down into each hole of the egg holder to form pupils.
- In a small mixing bowl, mix 1 packet of gelatin with 1/4 cup cold water, mixing until combined and free of lumps. Heat 1/2 cup water in the microwave for 1 minute, until hot. Pour the hot water into the cool gelatin mixture and whisk until the gelatin is dissolved completely. Stir in the blue food coloring. Using a pipette or eyedropper, drop 3 to 4 drops of blue gelatin around each chocolate chip to form the blue iris of each eye. Place the egg holder into the freezer for 30 minutes, until the blue is set.
- Meanwhile, mix the remaining packet of gelatin with 1/4 cup cold coconut milk in a small bowl. Add the confectioners' sugar and whisk until the mixture is free of lumps. Heat the remaining 1/2 cup coconut milk in the microwave for 1 minute, until hot. Pour the hot milk into the cool gelatin mixture and whisk until the gelatin is dissolved completely. Allow this mixture to cool for about 5 minutes, so that you do not melt the pupil and iris.
- Remove the egg holder from the freezer and carefully spoon about 2 teaspoons of the coconut mixture into each eye until the chocolate chip is covered. Return the egg holder to the freezer for 30 minutes more, until the gelatin is set.
- To remove the gummies, gently push each eyeball with a fingertip until loosened from the egg holder. Place the gummy eyeballs onto a serving platter.
- In a small mixing bowl, combine the vodka and red food coloring. Dip the tip of a tiny paintbrush into the mixture and carefully paint veins onto the eyeballs by drawing curved lines from the bottom of each gummy into the center of the iris. Allow the veins to dry for 2 minutes. Serve immediately.
HALLOWEEN EYE OF NEWT
Bubble, bubble. Toil and trouble. This appetizer is commonly known and used but, I have put my own little twist on this recipe. It is deviled eggs made to look like the eyeballs of a lizard. It a hit with the kids at my Halloween party. Watch them get eaten up at your party!
Provided by ANGELA O.
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
- Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 1.8 g, Cholesterol 186.4 mg, Fat 7.5 g, Fiber 0.5 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 252.6 mg, Sugar 0.8 g
GOBLIN EYEBALLS
Our home economists had great vision when creating these devilish deviled eggs. Guests at your Halloween party will be "goblin," them up! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Place eggs in a single layer in a large saucepan; add enough water to cover by 1 in. Cover and bring to a boil over high heat. Remove from the heat; cover and let stand for 15 minutes. Place in ice water until completely cooled. Gently crack eggs (do not peel). , Fill a large bowl with hot water; add food coloring to tint water a dark red. Add eggs, making sure they are completely covered by water; let stand for 30 minutes. Remove eggs from water; peel (eggs should have a veined appearance)., Cut eggs in half widthwise; place yolks in a large bowl. Set whites aside. Mash yolks with a fork; stir in the mayonnaise, mustard, salt and pepper. , To make eggs stand better on serving plate, slice a small piece from the bottom of egg white halves. Stuff with yolk mixture. Place an olive half in the center of each to resemble an eyeball. Refrigerate until serving.
Nutrition Facts : Calories 93 calories, Fat 9g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 131mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
HALLOWEEN EYEBALL APPETIZER
Keep your eyes peeled for fun with these deviled eggs full of flavor and crowd appeal. They make the perfect appetizer for a kids' party. Serve within two hours of making for the best "vein" effect. -Bernice Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and bring to a boil over high heat. Remove from the heat; cover and let stand for 15 minutes. Place in ice water until completely cooled. Gently crack eggs (do not peel). , In a large bowl, combine 3 cups hot water, food coloring and vinegar. Add eggs. (If eggs are not completely covered by colored water, add more hot water.) Let stand for 30 minutes. Remove eggs with a slotted spoon; peel., Cut eggs in half widthwise. Place yolks in a small bowl; set whites aside. Mash yolks with a fork; stir in the mayonnaise, onions, cilantro and mustard. , To level egg white halves, cut a small slice from the bottom of each; place on a serving platter. Pipe or stuff yolk mixture into center of whites. Place an olive slice on each; fill olives with ketchup. Refrigerate until serving. This recipe is best eaten the day it is prepared.
Nutrition Facts : Calories 83 calories, Fat 7g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 104mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
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