Bite with Belkys: Deviled Egg Eyeballs from Rusty Pelican

The Chef: Michael Gilligan
The Restaurant: Rusty Pelican
The Dish: Deviled Egg Eyeballs

Ingredients:

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:

Rusty Pelican
3021 Rickenbacker Causeway
Key Biscayne, FL 33149
(305) 361-3818
www.therustypelican.com