Halloween Egg Eye
If you want to try some easy to follow Halloween recipes, test this out!
Yield
12 servingsPrep
8 minCook
16 minReady
26 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| 2 | drops |
food coloring
green, or as needed |
*
|
| 1 | tablespoon |
dill relish
sweet |
|
| 1 | tablespoon |
mayonnaise
|
|
| 1 | pinch |
celery salt
|
*
|
| 6 | ounces |
black olives
1 can, sliced and drained |
|
| 1 | tablespoon |
prepared mustard
yellow |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
eggs
|
|
| 2 | drops |
food coloring
green, or as needed |
*
|
| 15 | ml |
dill relish
sweet |
|
| 15 | ml |
mayonnaise
|
|
| 1 | pinch |
celery salt
|
*
|
| 173.4 | ml/g |
black olives
1 can, sliced and drained |
|
| 15 | ml |
prepared mustard
yellow |
|
Directions
Arrange all of the eggs into a large pot so they can rest on the bottom in a single layer.
Fill with just enough cold water to cover the eggs.
Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes.
Rinse under cold water or add some ice to the water and let the eggs cool completely.
Peel and slice in half lengthwise.
Remove the yolks from the eggs and place them in a bowl.
Stir in the relish, mayonnaise, celery salt and food coloring.
Spoon this filling into the egg whites and arrange them on a serving tray or platter.
Round the top of the filling using the spoon.
Add an olive slice on each yolk to create the center of the eye.
Dab a little bit of mayonnaise in the center of the olive as a finishing touch.
Serve and enjoy!
