When I think back to Halloween parties when I was a kid, I immediately think of all of the foods that people tried to convince me were actually eyeballs. And I totally believed them. Spaghetti was always guts, soft-boiled eggs were eyeballs, and then of course there were the brains, blood, and whatever else small little gullible Amanda was shown. And totally believed were from the human body.
Don’t tell me gullible is written on the ceiling – I will look.
So for this year’s Halloween festivities, I decided to recreate my horror at touching eyeballs by creating a dish that might actually kind of sorta maybe resemble eyeballs: Deviled Eyes. Obviously. Keep reading for the full recipe – they’re easier to make than they look (and much tastier than you’ll ever believe!).
- 1 1/2 dozen eggs, hard boiled
- 8 cups of hot water
- 2 tablespoons of cider vinegar
- 1 bottle of red food coloring
- 1 cup of mayonnaise
- 1/2 cup of chives, chopped
- 2 teaspoons of freshly ground black pepper
- 1 bottle of red gel food coloring
Mix the hot water, cider vinegar, and red food coloring together in a large mixing bowl. Gently crack the eggs on the countertop and roll each egg so that the shells are finely cracked before adding them to the mixing bowl to sit in the red mixture. Place aside for one hour.
Remove the eggs from the mixing bowl and let drain on paper towels. Peel the shells off of the eggs (it will reveal the red pattern on the whites of the eggs). Discard the shells and halve the eggs lengthwise, placing the whites on the serving platter (red-side-down) and putting the yolks in a medium-sized mixing bowl.
Mix the yolks with the mayonnaise until the ingredients are thoroughly combined. Add the chives and the freshly ground black pepper, again mixing to incorporate. Place the yolk mixture into piping bags (or into ziplock bags with one corner cut off) and pipe the yolk mixture into the centers of the whites (where the yolk would normally be).
Finish by placing a small dot of the red gel food coloring in the center of each egg to resemble beady little red pupils. Let the deviled eyes cool in the fridge for a few hours before serving.