Tuesday, October 23, 2012
Bite with Belkys: Deviled Egg Eyeballs from Rusty Pelican
A South Florida chef getting into the Halloween spirit preparing a dish that will add a spooky touch to your dinner plate. Time to grab a Bite with Belkys.
The Chef: Michael Gilligan
The Restaurant: Rusty Pelican
The Dish: Deviled Egg Eyeballs
6 large hard boiled eggs
1/2 tsp of salt
1/4 tsp of black pepper
1/4 tsp of paprika
1 Tbs of sugar
1 tsp of honey mustard (mixed with 1/2 tsp of vinegar)
3 Tbs of mayonnaise
1 Tbs of guacamole (or you can use a drop of blue food coloring)
black olives, sliced in half
ketchup (or you can use reduced beet juice)
Method of Preparation:
-Start by making hard boiled eggs. Let the eggs boil in water for about 12 minutes. Then, transfer them to an ice bath. The ice bath will stop the yolks from turning brown.
-Next, peel the eggs, cut them in half and carefully remove the yolks. Place the yolks in a bowl and crush them down.
-After, combine the yolks with salt, pepper, paprika, sugar, honey mustard and vinegar, mayonnaise and guacamole.
-Transfer the mixture to a pastry bag if possible and fill up the egg whites. You can also use a spoon.
-Now, add the sliced black olives to create the look of an eye.
-Lastly, add fake blood with ketchup.
Serves: Makes 12
Serving Suggestion: Spicy Bloody Mary
FOR MORE INFORMATION:
3021 Rickenbacker Causeway
Key Biscayne, FL 33149