📝 About This Recipe
These spine-chilling appetizers transform the classic picnic staple into a macabre masterpiece perfect for any Halloween soirée. Featuring a velvety, neon-green yolk filling infused with creamy avocado and zesty lime, each 'eyeball' is meticulously decorated with sriracha 'blood vessels' and a briny olive pupil. They offer a sophisticated flavor profile that balances rich fats with a spicy kick, ensuring they taste even better than they look.
🥗 Ingredients
The Bases
- 12 pieces Large Eggs (older eggs peel more easily than fresh ones)
- 6 cups Water (for boiling)
- 2 cups Ice Cubes (for the ice bath)
The Iris Filling
- 1/3 cup Mayonnaise (high-quality or homemade)
- 1/2 piece Ripe Avocado (pitted and peeled; adds the natural green hue)
- 1 tablespoon Dijon Mustard (for a sharp tang)
- 2 teaspoons Lime Juice (prevents avocado oxidation)
- 1/4 teaspoon Salt (fine sea salt preferred)
- 1/8 teaspoon Black Pepper (freshly cracked)
- 1-2 drops Green Food Coloring (optional, for a more vibrant 'slime' green)
The Anatomy Decorations
- 12 pieces Black Olives (pitted and sliced into rounds for pupils)
- 2 tablespoons Sriracha Sauce (placed in a piping bag with a fine tip)
- 12 small pieces Pimento (optional, to place inside olive holes)
👨🍳 Instructions
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1
Place the eggs in a single layer in a large saucepan and cover with cold water by at least an inch.
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2
Bring the water to a rolling boil over high heat. As soon as it reaches a boil, turn off the heat and cover the pan with a tight-fitting lid.
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3
Let the eggs sit in the hot water for exactly 12 minutes to achieve a perfectly set yolk without the unsightly green ring.
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4
While the eggs cook, prepare an ice bath by combining cold water and ice in a medium bowl.
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5
Transfer the eggs to the ice bath using a slotted spoon and let them chill for at least 10 minutes to stop the cooking process.
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6
Gently crack the eggshells and peel them under cool running water. Pat the peeled eggs dry with a paper towel.
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7
Slice each egg in half lengthwise. Carefully remove the yolks and place them into a food processor or a medium mixing bowl.
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8
Add the avocado, mayonnaise, Dijon mustard, lime juice, salt, and pepper to the yolks. Process or mash until the mixture is completely smooth and creamy.
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9
If the color isn't quite 'eerie' enough, add a drop of green food coloring and mix thoroughly until the shade is uniform.
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10
Spoon the green yolk mixture back into the egg white cavities, or use a piping bag with a large round tip to create a smooth, domed 'iris' shape.
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11
Place one slice of black olive in the center of each yolk mound to represent the pupil.
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12
Using a toothpick or a fine-tipped piping bag filled with Sriracha, draw thin, wavy red lines radiating from the olive toward the edge of the egg white to simulate bloodshot veins.
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13
For an extra touch of detail, place a tiny bit of pimento or a drop of Sriracha in the center of the olive hole for a 'glint' in the eye.
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14
Arrange the finished eyeballs on a dark platter and refrigerate for at least 30 minutes before serving to let the flavors meld.
💡 Chef's Tips
To prevent the avocado filling from browning, ensure you use fresh lime juice and keep the filling covered with plastic wrap pressed directly onto the surface until ready to pipe. If you don't have a food processor, pass the yolks and avocado through a fine-mesh sieve for an ultra-smooth texture. For perfectly centered yolks, store your carton of raw eggs on its side for 24 hours before boiling. If the Sriracha is too thin to draw veins, mix it with a tiny bit of tomato paste to thicken the consistency. Always use a damp paper towel to wipe your knife between egg slices to keep the whites pristine and white.
🍽️ Serving Suggestions
Serve on a bed of dark purple kale or black napkins to make the 'eyeballs' pop visually. Pair with a 'Bloody Mary' cocktail to complement the spicy Sriracha notes and the savory profile. Arrange them around a bowl of dark bean dip for a 'swamp' aesthetic on your appetizer table. Accompany with spicy pickled jalapeños or 'finger' shaped carrots for a full platter of frights. Offer a dry Prosecco; the bubbles help cut through the richness of the avocado and egg yolk.