• 24servings
  • 40minutes
  • 93calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 eggs

  2. Red food coloring

  3. 3/4 cup mayonnaise

  4. 1 tablespoon prepared mustard

  5. Salt and pepper to taste

  6. 12 large pimiento-stuffed olives, halved widthwise

Instructions Jump to Ingredients ↑

  1. Goblin Eyeballs Recipe photo by Taste of Home Place eggs in a single layer in a large saucepan; add enough water to cover by 1 in. Cover and bring to a boil over high heat. Remove from the heat; cover and let stand for 15 minutes. Place in ice water until completely cooled. Gently crack eggs (do not peel).

  2. Fill a large bowl with hot water; add food coloring to tint water a dark red. Add eggs, making sure they are completely covered by water; let stand for 30 minutes. Remove eggs from water; peel (eggs should have a veined appearance).

  3. Cut eggs in half widthwise; place yolks in a large bowl. Set whites aside. Mash yolks with a fork; stir in the mayonnaise, mustard, salt and pepper.

  4. To make eggs stand better on serving plate, slice a small piece from the bottom of egg white halves. Stuff with yolk mixture. Place an olive half in the center of each to resemble an eyeball. Refrigerate until serving. Yield: 2 dozen.


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