Eyeball Deviled Eggs
Creepy yet delicious deviled eggs with avocado yolk filling, topped with olives and a dash of red food coloring for a spooky twist.
Equipment
- Pot for boiling eggs
- Mixing Bowl
- Plastic sandwich bags
Ingredients
- 6 large eggs
- 4 drops red food coloring
- ½ ripe avocado
- 2 green olives
Instructions
- Boil the eggs in a pot of water for about 10 minutes until hard-boiled. Cool under cold water.
- Crack the shells gently, creating small cracks all over the surface.
- Place the cracked eggs in a sandwich bag with red food coloring and shake to coat.
- Carefully peel the shells under running water to remove excess food coloring.
- Cut the eggs in half and remove the yolks to a mixing bowl. Set the egg whites aside.
- Mash the yolks with the avocado until smooth and creamy.
- Fill a sandwich bag with the yolk mixture and pipe it back into the egg whites.
- Slice the olives in half and place one half on top of each egg filling.
- Add a drop of red food coloring on top of each olive for a bloody effect.
- Arrange on a platter and serve.
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Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days.