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Zombie Eyeball Deviled Eggs
45 minPour 12Nutri-Score C€€
C
45 min
45 minZombie Eyeball Deviled Eggs
recette de
@baconandspice
@baconandspice
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
eggs (hard-boiled, peeled, halved)Produits laitiers12 morceaux
mayonnaiseÉpicerie80 g
Dijon mustardÉpicerie15 ml
apple cider vinegarÉpicerie5 ml
saltÉpices2 g
black pepper (ground)Épices1 g- red food coloringÉpicerie10 ml
- blue food coloringÉpicerie5 ml
- black olives (sliced, for the pupils)Épicerie12 morceaux
- ketchup (for the veins)Épicerie20 ml
par portion
Nutrition
87kcal
- Glucides
- 1 g
- Protéines
- 7 g
- Lipides
- 7 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
Poche à douille
knife
pas à pas
Préparation
- Étape 1
Hard-boil the eggs
- Place the eggs in a saucepan and cover with cold water.
- Bring to a boil, then cook for 10 min.
- Transfer to ice water and cool completely before peeling.
- Étape 2
Crack and dye the shells
- Gently crack the cooled egg shells all over without removing them.
- Mix the red and blue food coloring with water in a bowl.
- Soak the cracked eggs in the dye for 30 min so the color seeps into the cracks.
- Étape 3
Peel and halve the eggs
- Peel the eggs to reveal the spiderweb vein pattern.
- Cut each egg in half lengthwise and remove the yolks.
- Étape 4
Make the filling
- Mash the yolks with the mayonnaise, Dijon mustard, apple cider vinegar, salt and pepper until smooth.
- Étape 5
Pipe the filling
- Transfer the yolk mixture to a piping bag.
- Pipe the filling into the egg white halves.
- Étape 6
Decorate the eyeballs
- Top each egg with a slice of black olive for the pupil.
- Drizzle ketchup over the eggs to create bloodshot veins.