Ingredients Jump to Instructions ↓

  1. 18 large eggs

  2. 1/2 cup reduced-fat mayonnaise

  3. 2 Tbsp Dijon mustard

  4. 1 Tbsp minced scallion or shallot

  5. 1 Tbsp lemon juice

  6. 1/2 tsp each hot red pepper sauce and Worcestershire sauce

  7. 1/4 tsp salt

  8. 36 black olive slices

  9. 1 pimiento or jarred roasted red pepper

  10. 15 oz each

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

  4. 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.

  5. 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.

  6. 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.


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