Halloween Recipe: How to Make Mystery Eyeball Deviled Eggs

Liven up your Halloween party with these current-event-inspired deviled eggs.

You just never know when inspiration will strike.

For me, inspiration struck in the form of a mysterious eyeball that washed up on a beach in Florida. When the story first broke, all they knew was that they had a grapefruit-sized eyeball that was "probably marine in nature" (after which I immediately mentally ran through a list of all non-Marine possibilities and didn't come up with any satisfactory answers). The article also included a delightfully closeup picture of said eyeball (watch the video if you have yet to see the mystery eyeball).

Now, admittedly this eyeball is fairly grotesque and not the sort of thing that would typically lead one to create a dish modeled after it, but I am not typical and we are just two weeks away from Halloween.

If you have the stomach for it and don't mind eating something that looks as if it washed up on a beach, then here is how you make Mystery Eyeball Deviled Eggs:

1. Click here and follow my deviled eggs recipe. The only change is that you need to add the desired amount of blue food coloring to the yolk mixture before you pipe it into the eggs. Don't worry about the pickle relish. If you add enough food coloring, it'll be fine.

2. Add a sliced black olive to the top of each egg. By happy accident, I purchased a can of olives with jalapeno, so some of my pupils had the added benefit of looking bloody and tasting great!

Once you've done all that, be sure to take a moment to enter our Halloween costume contest (the grand prize is $5,000). You can also read other Halloween-related articles here.

Do you have a favorite Halloween recipe? Post it here or add a comment below. If you have photos of the recipe, click on the "Upload photos and videos button."


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Cyndie Brown November 28, 2012 at 02:55 AM
I have been making my "Eyes of Newt" devilled eggs for about 40 years and the inspiration came from my grandmother's Pennsylania Dutch heritage. After I hard boil the eggs I open a can of julieene beets retaining the juice. Scoop the egg yolks out of the eggs and submerge the egg whites in the beet juice. Make sure the eggs are in the beet juice for at least an hour. Prepare the egg yolk mixture as you prefer (I like mine with a little honey mustard). Remove the egg whites from the beet juice and pat dry. They will now be egg 'pinks' Pipe the yolk mixture in the opening and top with a sliced pimento-stuffed green olive Serve over the julienne beets - sorry I don't have a picture but it is really a sight with the bright pink and the yellow yok and the olive slice on top! Cyndie Brown November 27, 2012


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