![]() Serve immediately or store, covered, in the fridge. by Lindsay Cotter Published: Grain-Free Jump to Recipe This tasty appetizer is commonly known, but my version is spooky for Halloween. Place the lid on the pan and remove it from the heat. Place the pan over medium heat and bring to a full boil. Recipe Home > Halloween Deviled Egg Bloody Eyeballs Recipe: Halloween Deviled Egg Bloody Eyeballs Serves: 5Ģ) Once cooled and peeled, cut them in half and place the yolks in a bowl.ģ) To this bowl, add 2 tablespoons beet puree, spicy mustard, paprika, salt, and pepper and mix wellĤ) Pipe beet-egg-mustard mix into egg whites.ĥ) Top each filled egg with an olive slice.Ħ) Place a small drop of hot sauce into the open part of the olive.ħ) With the other 2 tablespoons of beet puree, decorate to look like bloody-veins. Use a toothpick to draw lines of sriracha sauce on the whites of the eggs to create bloodshot eyes. Deviled Egg Eyeballs Recipe Embed 20 m 20 m 5 Servings Ingredients 5 Eggs 4 tablespoons Beet Puree, Divided 2 tablespoons Spicy Brown Mustard 1 teaspoon Paprika 1/4 teaspoon Salt 1/2 teaspoon Black Pepper Sliced Black Olives Hot Sauce, like El Yucateco Black Label Parsley and Pepper Flakes, For garnish Directions Hard boil the eggs for 20 minutes. Put the eggs in a medium saucepan and cover them with water, about 1 to 2 inches above the eggs. ![]()
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