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| A party classic, these savory eyeballs let your gusts know that you are an entertaining GODDESS (or GOD)! |
SUBMITTED BY: chateau grrr
SUBMITTED ON: September 12, 2008 |
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| TYPE: |
| Appetizer |
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| RECIPE YIELD: |
| 12- 24 (depending on how you cut them |
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| PREP TIME: |
| 30 m. |
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| READY IN: |
| 45 m. |
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| INGREDIENTS: |
12 eggs
0 3/4 cup mayonnaise
1 Tablespoon dijon mustard
1/8 teaspoon cayenne
2 Tablespoons finely chopped chives
12 large stuffed olives (halved)
1 tube red food coloring
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| DIRECTIONS: |
| 1. Place eggs in a large sauce pan and cover with cold water, and bring to a boil with medium heat. | | 2. Remove eggs from water and let stand for about 10min.
| | | 3. Place eggs in ice water until completely cooled. | | | 4. In a large bowl of hot water, add food coloring until water is dark red, crack (but do not peel) eggs and place them in red water and let stand for 30min. | | | 5. Cut eggs in half width-wise (or for variety of size, cut off the tops and bottoms of some leaving hollowed whites). | | | 6. Scoop out the yolks (without damaging the whites) into bowl; add mayonnaise, mustard, cayenne, chives and mash/mix together. | | 7. Scoop mixture into pastry bag (or plastic bag with bottom corner cut off) and squeeze mixture into egg whites. place olive half or "pupil" on each, garnish with paprika or cracked pepper if you like, and serve.
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