Eye Balls


12 Eggs, hard-cooked
1 can (4 1/2 oz.) Deviled ham
1/3 cup Mayonnaise
4 tsp. Prepared mustard (not dry mustard)
1/4 cup Sweet pickle relish, drained
12 Pimiento-stuffed olives, halved
*Packets Ketchup

Cut eggs lengthwise into halves. Remove yolks; place in small bowl. Mash egg yolks with fork; mix in deviled ham, mayonnaise, mustard and pickle relish. Season to taste with salt and pepper.

Spoon filling into egg halves. Garnish with olive halves to make “eyeballs”.

To make extra-scary bloodshot “eyeballs”, spoon ketchup into small resealable plastic food storage bag. Cut off very tiny corner of bag; drizzle over eggs.

*Note: To save time, use leftover ketchup packets to drizzle over eggs to make bloodshot “eyeballs”.

Yield 12 servings

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Creative Cooking
Lydia Critchley

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