Guacamoldy Eyeballs Recipe
Guacamoldy Eyeballs are a fun and spooky appetizer perfect for Halloween parties. This creative recipe features hard-boiled egg whites filled with a zesty avocado mixture and garnished with a spicy sour cream sauce to mimic bloodshot eyes. Each ‘eyeball’ is topped with a pimiento-stuffed olive slice, giving a visually striking and delicious twist on deviled eggs.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 20 eyeball halves
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Units
Scale
Eggs and Filling
- 10 large eggs
- 1/4 cup lowfat sour cream
- 2 Tbsp smooth taco sauce (without chunks)
- 2 tsp chili powder
- 1 large avocado (or 1 1/2 small)
- 2 Tbsp fresh lemon juice
- Kosher salt and pepper, to taste
- 4 medium pimiento-stuffed olives
Instructions
- Boil Eggs: Place the eggs in a large saucepan and add enough cold water to cover them by 2 inches. Bring the water to a boil. Once boiling, remove the pan from the heat, cover it with a lid, and let the eggs stand for 12 minutes to cook thoroughly.
- Prepare Sour Cream Mixture: While the eggs cook, whisk together sour cream, smooth taco sauce, and chili powder in a small bowl until well combined. Transfer this mixture into a pastry bag fitted with a fine writing tip for piping.
- Mash Avocado Mixture: In another small bowl, mash the avocado together with fresh lemon juice, salt, and pepper (1/4 teaspoon each). Then transfer the mashed avocado to a resealable plastic bag and cut off a 1/2-inch corner to use as a piping bag.
- Peel and Halve Eggs: Drain the hot water from the eggs and return them to the saucepan. Gently shake the pan to crack the shells all over. Rinse under cold water to cool the eggs, then peel. Slice each egg in half lengthwise and carefully remove the yolks, reserving them for another use.
- Decorate Eyeballs: Using the sour cream mixture, pipe thin, squiggly lines onto each egg white half to resemble bloodshot veins. Next, pipe the avocado mixture into the center of each egg half, filling the cavity where the yolk was. Top each with a slice of pimiento-stuffed olive to create the ‘pupil’ of the eyeball.
Notes
- Make sure the taco sauce is smooth and chunk-free to pipe easily.
- You can prepare the eggs a day ahead and store peeled halves in an airtight container in the refrigerator.
- Reserve the egg yolks for another recipe such as deviled eggs or egg salad.
- Adjust chili powder amount to increase or reduce spiciness as desired.
- Use fresh lemons to prevent the avocado from browning quickly.
- Serve chilled for best taste and presentation.
Find it online: https://yummelle.com/guacamoldy-eyeballs-recipe/
