Every year the barn at which my son takes riding lessons has a Halloween party. The horses (and for the most part their riders) are arrayed in a variety of costumes from the very simple (that would be us) to the more complex. The horses have been cheerleaders, couches, boxes of crayons, zombies and 50’s girls. There is a parade of costumes and prizes. And then the horses return to their normal selves and we all go eat!
It doesn’t really matter if it is cold because there is a big bonfire with hay bales for seating. Hot dogs, hamburgers and chicken breasts are grilled. Everyone brings a side dish or dessert. This year we were asked to bring something ghoulish. There were clever witches’ broomsticks made with Reese’s cups and pretzel sticks, cups containing tombstones with worms crawling out of the “dirt”, and meringue bones. After scouring the internet and consulting with my son we decided to bring Bloodshot Eyes aka deviled eggs with a twist.
I followed the instructions for creating the bloodshot eyes from the Taste of Home site (click here for their recipe) but substituted my standard deviled egg filling. I’d love to do these again using different colors especially for an Easter or springtime party.
Since I was making these for a party I made a full dozen. Although I checked for cracks before boiling the eggs, once the water heated up I noticed egg white floating in the pot so I identified the cracked egg (easy since it was the one with an egg white “growth” on it), fished it out and tossed it.
The key to the bloodshot effect lies in the crushing of the shell. Unfortunately I couldn’t find any clear instructions on what that really meant so I tried several techniques. The ones that I gave sharp raps on the counter to get long cracks seemed to soak up the dye so the eggs were more red than veined. The ones that I rolled on the counter so that there were lots of small cracks seemed to do best.
A word of caution: The red food coloring will stain so an apron to protect your clothes and lots of paper towels (regular towels that you don’t mind getting permanently stained) to protect your counter tops are vital!
The ones where bits of egg shell are cracked off did not give good veining.
Here’s what they looked like once the shells were off . . .
The hard part is done! Now just use them to create your favorite deviled egg recipe (or use mine below) and top each with a sliced olive. I used the pimento filled green olives but you could use the black ones as well!
Bloodshot eyes (aka deviled eggs)
By October 30, 2012Published:
Turn ordinary deviled eggs into a creepy Halloween treat!
- 12 large eggs
- 2 Tbsp. red food coloring ~2 of the small plastic bottles in a set so you'll want to get the larger bottle of food coloring
- 1 Tbsp. white vinegar
- 5 Tbsp. Salad dressing I use Miracle Whip
- 2 tsp. Dijon mustard
- 1 tsp white vinegar
- salt to taste
- 6 pimento stuffed green olives
- Place the eggs in a pot. Add enough water to cover the eggs by about an inch. The eggs should be in a single layer so that they will cook evenly.
- Bring the water to a boil. Turn off the heat, cover and let sit for 15 minutes.
- Immediately cool down the eggs. Drain the hot water. Add cold water and ice to create an ice bath.
- Once the eggs are cool, gently crack them all over. Roll them on a counter with gentle but firm pressure to get all over cracking - but it doesn't have to be uniform.
- Combine 3 cups of hot water with the red food coloring and 1 Tbsp. of vinegar. Place the eggs in a non-reactive bowl or pot and pour in the red mixture - you will want it to cover the eggs. I'll add a bit more hot water to cover if needed.
- Let sit for 15 minutes. Remove the eggs to some paper toweling to dry.
- Remove the shells and halve each egg lengthwise. Gently remove the yolks and place in a bowl.
- Mash the yolks.
- Add the salad dressing, mustard and 1 tsp. vinegar to the yolks. Beat until smooth although there may be a few small chunks of yolk. Salt to taste. If you like your filling a bit creamier add a bit more salad dressing. (And if you find salad dressing too sweet to your taste use mayonnaise instead.)
- Sppon or pipe the egg yolk mixture back into the egg whites.
- Halve the olives and place a half in the middle of each egg yolk mixture. Refrigerate. These could be made one day ahead of serving.
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