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Bloody Eyeball Deviled Eggs
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Mixing bowl
  • Knife

Ingredients
  

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon sweet pickle relish
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 black olives, halved
  • 2 tablespoons sriracha sauce

Instructions
 

  • Place the eggs in a large pot and cover with water. Bring to a boil, then turn off the heat and let them sit covered for 12 minutes. Drain and cool the eggs under cold water before peeling.
  • Cut each egg in half lengthwise. Scoop the yolks into a mixing bowl and mash them with a fork. Add the mayonnaise, mustard, relish, salt, and pepper. Stir until smooth.
  • Spoon or pipe the yolk mixture back into the egg white halves. Top each filled egg with one olive half to create the eyeball look. Drizzle sriracha sauce lightly around the olives and across the whites to form thin red lines.

Notes

Make the eggs a day ahead and store the filled halves in the fridge without the sriracha. Add the sauce just before serving so it stays bright. If you want less heat, swap the sriracha for thin lines of ketchup instead.
Course: Appetizer
Cuisine: American
Equipment: Large pot, Mixing bowl, Knife