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Deviled Eyeballs

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Nutritional information

104.1
Calories
59 g
Calories From Fat
6.6 g
Total Fat
1.8 g
Saturated Fat
187.1 mg
Cholesterol
178.3 mg
Sodium
4.1 g
Carbs
0.2 g
Dietary Fiber
0.6 g
Sugars
6.8 g
Protein
57g
Serving Size

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Deviled Eyeballs

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Cuisine:
  • 2hrs
  • Serves 18

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 2hrs   |  Serves: 18

Deviled Eyeballs, Much easier than it looks, a fun twist on deviled eggs for Halloween Using the long spiral pasta (fusilli col buco) you can rest them on a bed of brains If you can’t find the pasta, other short spiral pasta will do, it is needed to keep the eyeballs from sliding around ”

 

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Steps

1
Done

Cover eggs with 1 inch of cold water, bring to a full boil for 1 minute, cover and remove from heat. Let stand 17 minutes. Rinse eggs in cold water.

2
Done

Gently tap each egg with a metal spoon in several places to crack the shell. The objective is NOT to break it, but to create small cracks for the bloodshot effect of the eyeballs. Place in pan ice water (just enough to cover them), add enough red food coloring to make the water a deep red. Let sit for 1-2 hours.

3
Done

Boil pasta according to directions with a few drops of red food coloring. Drain, rinse and place on platter.

4
Done

Crack and peel eggs, rinse.

5
Done

Cut eggs in half crosswise on a slight diagonal and remove yolks.

6
Done

Blend yolks with all remaining ingredients - you will want the mixture to be a bit stiff. Divide into batches and add food coloring as desired for different eye colors.

7
Done

using a melon baller or small ice scoop, place a scoop into each eye and top with an olive slice. Place on the brains!

8
Done
9
Done
10
Done
11
Done
12
Done
13
Done
14
Done
15
Done

Bobby Ryan

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