Halloween Hors Doeuvres Eyeballs Food

CREEPY HALLOWEEN EYEBALLS

Steps:

• Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.

HALLOWEEN HORS D'OEUVRES EYEBALLS

Steps:

• Peel the hard-boiled eggs and slice each egg in half. Scoop out the yolks and fill the egg cavities with the cream cheese.
• Press a stuffed olive, pimento side upwards, into the centre of each cream cheese-filled cavity.
• Dip the tip of a toothpick in red food colouring and trace lines like broken blood vessels on the cream cheese.
• Peel the radishes leaving thin steaks of red skin on each radish to represent broken blood vessels.
• Using the tip of a vegetable peeler or a small, sharp knife carefully scoop out an olive-sized hole in each radish.
• Stuff each radish with a stuffed olive, pimento side facing out.
• Arrange the egg eyeballs and radish eyeballs in pairs on 6 serving plates and serve.

HALLOWEEN EYEBALL APPETIZER

Steps:

• Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and bring to a boil over high heat. Remove from the heat; cover and let stand for 15 minutes. Place in ice water until completely cooled. Gently crack eggs (do not peel). , In a large bowl, combine 3 cups hot water, food coloring and vinegar. Add eggs. (If eggs are not completely covered by colored water, add more hot water.) Let stand for 30 minutes. Remove eggs with a slotted spoon; peel., Cut eggs in half widthwise. Place yolks in a small bowl; set whites aside. Mash yolks with a fork; stir in the mayonnaise, onions, cilantro and mustard. , To level egg white halves, cut a small slice from the bottom of each; place on a serving platter. Pipe or stuff yolk mixture into center of whites. Place an olive slice on each; fill olives with ketchup. Refrigerate until serving. This recipe is best eaten the day it is prepared.