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Bloodshot Deviled Eyeballs
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  • total
  • prep
158 calories/serving

Provided By:
Woman's Day

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    • Ingredients

    Serves:

    Directions

    To hard-cook eggs: Place eggs in a large pot and cover with 1 in. cold water. Bring to a full boil; boil 1 minute. Cover pot and remove from heat. Let sit covered 15 to 17 minutes. Drain and run cold water over the eggs. Crack eggs and let sit in cold water 10 minutes or until cool. Drain; peel eggs.

    Cut eggs in half crosswise on a slight diagonal; carefully remove the yolks, leaving the whites intact.

    Place yolks in a bowl; mash with mayonnaise, mustard, scallion, lemon juice, pepper sauce, Worcestershire and salt until blended and fairly smooth. Using 2 spoons or a small ice cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.

    Press an olive slice into center of each yolk eyeball. Cut pimiento into very thin 2-in.-long strips for veins. Decorate eyeballs with bloodshot veins.

    Place beans on a platter (these will anchor the eggs so that they stay in place). Stand eyeballs upright in beans. Cover and refrigerate up to 6 hours before serving.

    Plan Ahead: Egg yolk mixture can be prepared 1 day ahead and refrigerated. Fill egg whites, decorate and refrigerate up to 6 hours before serving.

    Nutrition Facts

    Per Single Serving / Serves 12 Total
    Calories 158Calories from fat 108
    Total Fat 12gm18%Saturated Fat 3gm15%
    Cholesterol 321mg107%Sodium 266mg11%
    Protein10gm

    Nutrition Facts provided by: Woman's Day

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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