Deviled Eyeballs
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Deviled Eyeballs
Deviled Eyeballs
12 ea eggs
1/3 cup mayonnaise
1 tbsp. mustard
1 tbsp. pickle relish
1/4 tsp. seasoned salt
12 green olives halved
Place eggs in a medium saucepan with water to cover. Bring water to a boil; reduce heat and simmer for 10 minutes. Drain and run cold water over eggs to cool. Remove shells and cut in half. Scoop egg yolks into a small bowl and mash with a fork. Add mayonnaise, mustard, relish and seasoned salt; mix well with a fork until fairly smooth. Spoon mixture into hardboiled egg halves, mounding it in the center. Place 1 olive half in the center to make an "eyeball." Cover and refrigerate until ready to serve.

Makes 24.