Bloodshot Eyeballs

  • Origin :
  • Recipe Type :
  • Preparation Time : 40m
  • Cooking Time : 10m
  • Diet Type : A BloodType
  • Properties : Low carb, No pork, No chicken, No grains, No oil, Low fat, No fruits, Whole grains, Complex carbs, High sodium, High protein, No sugar

Ingredients

  • 6 Whole Eggs
  • 3 Cup Hot Water
  • 2 Tbsp Red Food Coloring
  • 1 Tbsp White Vinegar
  • 0.33 Cup Mayonnaise
  • 0.25 Cup Green Onions
  • 2 Tbsp Cilantro
  • 2 Tsp Mustard
  • 12 Ripe Olives
  • 1 Tsp Ketchup


Directions

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.

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