Baked Eyeball Eggs Recipes

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HALLOWEEN EYEBALL APPETIZER



Halloween Eyeball Appetizer image

Keep your eyes peeled for fun with these deviled eggs full of flavor and crowd appeal. They make the perfect appetizer for a kids' party. Serve within two hours of making for the best "vein" effect. -Bernice Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 1 dozen.

Number Of Ingredients 10

6 eggs
3 cups hot water
2 tablespoons red food coloring
1 tablespoon white vinegar
1/3 cup mayonnaise
1/4 cup chopped green onions
2 tablespoons minced fresh cilantro
2 teaspoons Dijon mustard
12 sliced ripe olives
1 teaspoon ketchup

Steps:

  • Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and bring to a boil over high heat. Remove from the heat; cover and let stand for 15 minutes. Place in ice water until completely cooled. Gently crack eggs (do not peel). , In a large bowl, combine 3 cups hot water, food coloring and vinegar. Add eggs. (If eggs are not completely covered by colored water, add more hot water.) Let stand for 30 minutes. Remove eggs with a slotted spoon; peel., Cut eggs in half widthwise. Place yolks in a small bowl; set whites aside. Mash yolks with a fork; stir in the mayonnaise, onions, cilantro and mustard. , To level egg white halves, cut a small slice from the bottom of each; place on a serving platter. Pipe or stuff yolk mixture into center of whites. Place an olive slice on each; fill olives with ketchup. Refrigerate until serving. This recipe is best eaten the day it is prepared.

Nutrition Facts : Calories 83 calories, Fat 7g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 104mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

BAKED EYEBALL EGGS



Baked Eyeball Eggs image

This is a recipe that I would like to try for Halloween from Pillsbury Halloween 2005. The picture is really cute and looks like bloodshot eyes.

Provided by Vicki Butts (lazyme)

Categories     Breakfast Casseroles

Time 1h15m

Number Of Ingredients 10

1 30-oz bag(s) frozen shredded hash brown potatoes, thawed
10 3/4-oz can(s) condensed cream of potato soup
8 oz sour cream (about 1 cup)
1 1/2 c cheddar cheese, shredded (6 oz)
2 tsp dried minced onion
1/2 tsp salt
1/8 tsp pepper
10 slice canadian bacon (about 6 oz)
10 eggs
ketchup

Steps:

  • 1. Heat oven to 350°F. In large bowl, mix potatoes, soup, sour cream, cheese, onion, salt and pepper. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish, spreading evenly.
  • 2. Arrange Canadian bacon in pairs over top of potato mixture to resemble eyes. Press bacon into mixture to form deep cups (for eggs). Bake 40 minutes.
  • 3. Remove baking dish from oven. If necessary, press bacon into mixture to reshape cups. Carefully break 1 egg into each bacon cup.
  • 4. Return to oven; bake 20 to 25 minutes longer or just until eggs are set. Decorate eggs with ketchup "veins" to resemble bloodshot eyeballs.
  • 5. HIGH ALTITUDE (3500-6500 FT) No change.
  • 6. 1 Serving: Calories 350 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g); Cholesterol 255mg; Sodium 780mg; Total Carbohydrate 30g (Dietary Fiber 3g; Sugars 4g); Protein 17g

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