Bloodshot Eyeball Wasabi Deviled Eggs Recipe
Halloween is not all about candy. Or at least it doesn’t have to be.
These creepy bloodshot eyeball wasabi deviled eggs are the perfect thing for your Halloween party. They will delight (or disgust) kids and grown-ups alike.
Admittedly these are a little more adult flavored with wasabi, they have a little kick without being too spicy and are pretty perfect with cocktails for your Halloween party.
If you want to make these more kid-friendly, just substitute the wasabi with mild yellow mustard.
To create the veiny look on the egg whites, simply make up a natural red dye solution by boiling beets in water with a bit of distilled white vinegar. Then I cracked the shells of the hard boiled eggs, leaving the shells on, and let them sit in the warm beet solution for 30 minutes. Voila – creepy bloodshot eyeballs!
I tried this recipe a few different ways and what worked best was placing the warm eggs in warm beet juice solution.
For perfectly cooked hard-boiled eggs, place your eggs in a pot in a single layer. Cover with cold water by one inch. Bring to a boil and as soon as the water comes to a boil, remove from the heat and cover the pan. Let the eggs sit in the water for 12 minutes (for large eggs). Under normal circumstances you would remove the eggs from the hot water, crack the shells all over and submerge in cold water for easier peeling. For this recipe you crack the warm eggs then submerge in the warm beet liquid.
Recipe notes: I always use pastured, cage-free eggs (I use Nature’s Yoke), fresh beets and white distilled vinegar – don’t bother with expensive vinegar for this recipe. I used wasabi paste but you could always make your own by mixing wasabi powder with water as in the directions. I garnished the eggs with pimento stuffed olives but you could also cut black olives into slices (so they make circles) and garnish or use nothing at all.
Here’s hoping you have a devilishly delicious Halloween!
- 3 small beets
- 3 tablespoons distilled white vinegar
- 12 large eggs
- ½ cup mayonnaise
- 1 tablespoon wasabi paste
- Spanish or Black olives for garnish optional
Wash the beets and cut into quarters and place in a saucepan with 6 cups of cold water and the vinegar. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat.
While the beets are cooking, boil the eggs; place the eggs in a pot in a single layer. Cover with cold water by one inch. Bring to a boil and as soon as the water comes to a boil, remove from the heat and cover the pan. Let the eggs sit in the water for 12 minutes. Remove the eggs from the hot water, crack the shells well but leave the shells on the eggs. Place the warm eggs in the warm beet liquid and let the eggs sit for 30 minutes. Remove the eggs and discard the beets and beet liquid.
Peel the eggs under cold running water. Dry and cut in half lengthwise. Remove the yolks, place in a mixing bowl and mash with a fork. Add the mayonnaise and wasabi and mix well. Pipe or spoon the egg yolk mixture back into the whites. Garnish with olives if desired. Refrigerate until serving.
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