Deviled Eyeballs, A Grisly Treat for Your Goblins and Ghouls

Recipe from Gina Marie Miraglia Eriquez

Looking for something a little different from the Halloween routine of candy corn, candy bars, candy vampire teeth and candy? AOL's Kitchen Daily shares a recipe that is creative, healthy, delicious and really uncomfortable to look at—in a good way. It's All Hallows, after all.

Deviled Eyeballs, a spooky twist on the traditional deviled egg recipe, uses olive slices and colored mayonnaise to create a ghoulish bloodshot eye. Expecting a crowd? Save time by boiling the eggs and preparing the filling a day in advance.

INGREDIENTS

12 large eggs
1/3 cup plus 3 tablespoons mayonnaise
1 small ripe avocado, halved and pitted
1 Tbsp Dijon mustard
1 Tbsp minced scallion or shallot
1 Tbsp lemon juice
1/4 tsp black olive slices
24 black olives
red food coloring


DIRECTIONS

1. Place eggs in a large pot with cold water, covering eggs by 1 inch. Bring to a full boil; boil 1 minute. Cover pot and remove from heat. Let sit, covered, for 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, then peel eggs.
2. Cut eggs in half lengthwise, then carefully remove the yolks, leaving the whites intact. Place yolks in a bowl; mash with 1/3 cup mayonnaise, avocado, mustard, shallot, lemon juice, and salt until blended. Using 2 teaspoons or a small ice-cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.
3. Press an olive slice into center of each yolk eyeball. Stir together 3 tablespoons remaining mayonnaise and a few drops of red food coloring in a small bowl for the "blood." (If you are not fond of commonplace red food dyes, try using drops of beet juice instead as a natural, healthier alternative.)
4. Transfer colored mayonnaise mixture into a small sealable bag and snip the corner to form a pastry bag. Decorate eyeballs with bloodshot veins. Cover and refrigerate up to 6 hours before serving.

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