Name: Deviled Egg Eyeballs Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5.0
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

Deviled Egg Eyeballs Recipe

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20 m 20 m 5 Servings

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

Directions

Hard boil the eggs for 20 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.