Bloodshot Eyeball Deviled Eggs
By: Sheri Wetherell
Published: Thursday, September 22, 2011 - 3:46pm

Ingredients




6 hard cooked eggs
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon Worchestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
Ketchup (or hot sauce, such as Sriracha, if making for adults)
6 Black olives, cut in half crosswise

Preparation

1 Fill a large saucepan with cool water, add eggs, and bring to a low simmer over medium heat. Cook for approximately 10 minutes, drain water, and fill pan with cool water. 2 When eggs are cooled, peel them and slice in half lengthwise. Remove the yolks and place in a small bowl. Add mayo, mustard and Worchestershire sauce, mash and stir until smooth and creamy. 3 Fill egg whites with the yolk mixture. 4 Pipe ketchup in a spiderweb-like pattern across the top of each egg. Garnish each with half an olive. 5 Serve immediately or refrigerate.

About

These deviled eggs are easily made into ghoulish bloodshot eyeballs with ketchup and black olives. Perfect for Halloween!