Deviled “Eyeballs”

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These deviled eggs will be the center of attention at your next Halloween party. Plus, they’re devilishly good!

IMG_6636My sister hosted a Halloween party this year, and I was assigned the task of bringing deviled eggs. Of COURSE I just HAD to go all out since I am just obsessed with Halloween; so after much research and LOTS of trial and error, I came up with these deviled eggs that resemble eyeballs. Veins and all!

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I would also like to personally thank the dozens and DOZENS of eggs that sacrificed their lives in order for me to figure out the easiest and most effective way to cook, and dye these things.

Thank you to those eggs.

Sorry to my car that had to drive to the grocery store 3 times in one day just to get eggs…

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Even though these look pretty elaborate on the outside, they are actually fairly simple to make! The only CRUCIAL step, is making sure your eggs are very easy to peel, otherwise you’ll risk damaging the veiny exterior! Lucky for you, I made batch after batch after batch of hard boiled eggs, before finding the perfect technique.

For a more detailed article about boiling eggs, you can read THIS article. It’s super helpful, and though I tweaked my method a bit, I still refer back to that article.

IMG_6555While my eggs were cooking, I set up an assembly line to make things even easier!

IMG_6556As soon as your eggs are done cooking, place them immediately into an ice bath (water and ice) and let them cool for about 15 minutes.

IMG_6557Once your eggs are cooled, remove each egg and crack its shell in several places. You want the cracks to go all the way down to the egg white, that way the dye can get in there, but do not remove the shell. I found that if I pressed down on the cracks with the tips of my fingers, it made the veins more noticeable.  The only way I can describe it is that, it’s almost like your massaging the egg with your fingertips?

Once you have the shells cracked, place them in your dye– I used 2 cups of water, 2 teaspoons red gel food coloring (it’s more concentrated, and you can find it in the baking section at the grocery or craft store), and 4 teaspoons of white vinegar (which helps the dye be more vibrant). I let mine sit for at least 15 minutes; the longer they sit, the darker the color the be.

IMG_6558Place your finished eggs onto a paper towel lined plate and let them drain a bit. Once your eggs are all done, peel them, but try not to rinse them. If you absolutely have to, to get any small fragments of shell off, then very quickly place them under the water. You don’t want to rinse off the dye though!

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The hardest part is officially over! The whole dying-of-the-eggs step is a bit more work than just leaving them plain, but it’s totally worth the end result!

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You might not get perfect veins on every one of them, but even if the dye seeps through on some of them, and you get a more red marbled effect, you can just call them “bloodshot” eyes right?

IMG_6625Now all you have to do is slice them in half and make your deviled egg filling. You can use the super simple one I made, or If you have a favorite go-to recipe you like, you can of course just use that.

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I used STAR Fine Foods green olives that I halved, to make the “pupils” and pickled asparagus for the eyebrows. You can use fresh cooked asparagus tips as well.

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I used a 1A Wilton round piping tip and a piping bag to fill the eggs, but if you’re not as anal as I am, you can just spoon in a heaping teaspoon of filling.

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For another tasty Halloween recipe using Star green olives, check out my recipe for “Eyeballs and Worms”

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 This post was sponsored by STAR Fine Foods, however all thoughts and opinions expressed are 100% my own.

 

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Deviled "Eyeballs"
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These deviled eggs will be the center of attention at your next Halloween party. Plus, they're devilishly good!
Deviled "Eyeballs"
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Print Recipe
These deviled eggs will be the center of attention at your next Halloween party. Plus, they're devilishly good!
Servings
24deviled eggs
Servings
24deviled eggs
Ingredients
Servings: deviled eggs
Units:
Ingredients
Servings: deviled eggs
Units:
Instructions
For the veins
  1. Bring a large pot of water to a boil. Slowly and carefully lower in each egg, using a slotted spoon. (You may need to cook your eggs 6 at a time if your pot is not big enough, you do not want to crowd the pot.) Once your eggs are all in, cover and boil for 1 minute. Turn off heat, and remove pot from the burner. Let sit for 13 minutes.
  2. While the eggs are cooking, fill a large bowl with cold water and ice. Once the eggs are done cooking, place them into the ice bath and let sit for 15 minutes.
  3. Once your eggs are cooled, remove each egg and crack it's shell in several places. You want the cracks to go all the way down to the egg white, but do not remove the shell. Gently press down on the cracks with the tips of your fingers, almost like your massaging the egg with your fingertips, to deepen the cracks.
  4. Combine water, food coloring, and vinegar into a bowl. Once you have the shells cracked, place a few eggs into the dye mixture at a time. Let sit for at least 15 minutes. Remove with a slotted spoon and place onto a paper towel lines plate.
  5. Peel the eggs, but try not to rinse them. If you absolutely have to, to get any small fragments of shell off, then very quickly place them under cold water. Place onto a paper towel to dry.
For the filling
  1. Slice the eggs in halve lengthwise; remove yolks and place them into a mixing bowl, leaving whites intact. Add in mustard, salt, and mayonnaise with the yolks. Using an electric hand mixer, mix on medium-high until smooth and creamy.
  2. Spoon filling into a piping bag, fitted with a large round tip, and pipe into egg whites, OR spoon in a heaping teaspoon of filling.
  3. Place one olive half into the center of each egg and place an asparagus tip slanted onto the tops to replicate eyebrows.
Recipe Notes

To ensure that your eggs are easy to peel, use eggs that are at least one week old, let them cool completely before peeling, and do not crowd your pan when boiling them; that can cause them not to cook properly.

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© Lights Camera Spatula. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. If you make this recipe, be sure to tag your photo #lightscameraspatula.

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