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Deviled Egg Bloody Eyeballs - Deviled eggs loose the mayo and gain a bit of healthy in these bloody beety eyeballs!

Deviled Egg Eyeballs

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 10
Author: Shashi
"Deviled Egg Eyeballs are gross, disgusting, and absolutely perfect. You've just got to take a bite!" These Deviled Egg Bloody Eyeballs are naturally colored and made with only a handful of ingredients

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

Instructions

  • Hard boil the eggs for 12 minutes.
  • Once cooled and peeled, cut them in half and place the yolks in a bowl.
  • To this bowl, add 2 tablespoons beet puree, spicy mustard, paprika, salt, and pepper and mix well
  • Pipe beet-egg-mustard mix into egg whites.
  • Top each filled egg with an olive slice.
  • Place a small drop of hot sauce into the open part of the olive.
  • With the other 2 tablespoons of beet puree, decorate to look like bloody-veins.
  • Garnish with parsley and pepper flakes and enjoy!

Notes

  • Older eggs work better for boiling, they peel easier. Try to use eggs you've had for at least a week.

Nutrition

Serving: 1g | Calories: 42kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 93mg | Sodium: 130mg | Sugar: 1g
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