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Bloodshot Smoky Deviled Eyeballs

Posted by Mary M. on October 16, 2013

Bloodshot Smoky Deviled Eyeballs

There's something fun about having food that is both intriguing, slightly revolting and incredibly yummy. For all of you Halloween party folks, we have a recipe that will impress and disgust all of your guests. But don't worry, they'll keep coming back for more. It's all the deliciousness of deviled eggs with a few strips of tasty roasted red pepper and olives to create an appetizer that can stare right back at ya.


PREP TIME: 30 minutes
COOK TIME: 30 minutes
SERVES: 10 to 12


12 large eggs
6 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
2 teaspoons minced scallion or shallot
2 teaspoons apple cider vinegar
1/2 teaspoon hot red pepper sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
24 black olive slices
1 roasted red pepper, or pimento
1 can (15 oz) black beans, rinsed and drained


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

Divide the eggs between the wells of a muffin tin, or put the eggs directly on the grill grate. Bake the eggs for 25 to 30 minutes.

Immediately plunge the eggs into ice water to stop the cooking.

Carefully peel all of the eggs after they've cooled.

Cut eggs in half crosswise on a slight diagonal; carefully remove the yolks, leaving the whites intact. Place yolks in a bowl; mash with mayonnaise, mustard, scallion, apple cider vinegar, pepper sauce, Worcestershire and salt until blended and fairly smooth.

Using 2 spoons or a small ice cream scoop, scoop yolk mixture into small balls and position in hollows of whites to resemble eyeballs.

Press an olive slice into center of each yolk eyeball. Cut the roasted red pepper into very thin 2-in.-long strips for veins. Decorate eyeballs with bloodshot veins. (You can easily roast your own red pepper by cooking the whole pepper on High heat on Traeger for about 15 to 20 minutes, rotating the pepper every 5 minutes. Then put the pepper in a plastic bag and leave for 20 minutes. Then peel, seed and cut the pepper into thin strips.)

Bloodshot Smoky Deviled Eyeballs

Place beans on a platter (these will anchor the eggs so that they stay in place). Stand eyeballs upright in beans.

Cover and refrigerate up to 6 hours before serving. Egg yolk mixture can be prepared 1 day ahead and refrigerated.

Serve to delight and satisfy those hungry goblin guests.

Bloodshot Smoky Deviled Eyeballs


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