Easter

Easter Recipe

Easter Recipe
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Wednesday, October 6, 2010

Deviled Egg Eyeballs by Top Chef







In a large saucepan or stockpot, boil enough eggs to make the desired amount of deviled eggs.  Adding some salt to the boiling water will make it easier to remove the shells later.  You can make your deviled egg filling from any recipe, but here’s the recipe I use:
  • A dozen hard-boiled eggs, peeled
  • 1 can deviled ham (4.5 ounces)
  • 1/4 cup sweet relish
  • 1/3 cup mayonnaise
  • 4 tsp. mustard
  • 12 green olives (stuffed with pimientos)
  • Ketchup
Cut boiled and peel eggs in half lengthwise, remove yolks, and set aside whites.  Place egg yolks in a small mixing bowl and mash with a fork.  Add ham, mayo, relish, and mustard.  Mix well, and season with salt and pepper to taste.
Fill egg whites with filling.  Top with olive halves to create the eyeball look.  If you want to make bloodshot eyeballs, use ketchup to create blood vessels.  This is easily done by placing the desired amount of ketchup in a disposable plastic bag.  Make a small hole in the bag and use it like an icing bag.  You can also poke a hole in a fast food ketchup packet. If you’re taking these to a Halloween party, I  recommend using a deviled egg carrier, as they like to slide around.
The photo above shows sliced black olives with a dot of ketchup in the center rather than stuffed green olives, and they’ve colored their egg filling green.  Anything goes here!

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