Best 3 Halloween Eyeball Appetizer Recipes
Calling all Halloween enthusiasts and foodies alike! Get ready to create a spooky yet delightful dish that will be the star of your Halloween party – the Eyeball Appetizer. This unique and creative appetizer combines simple ingredients with a fun presentation, making it a perfect treat for both kids and adults.
Our collection of Eyeball Appetizer recipes offers a variety of options to suit your taste and dietary preferences. From classic hard-boiled eggs transformed into spooky eyeballs to mozzarella cheese balls with olive centers, there's something for everyone. We also have a vegan-friendly version made with tofu and seaweed for those with dietary restrictions.
Each recipe includes step-by-step instructions, making it easy for even beginner cooks to create these impressive appetizers. With a little creativity and some kitchen staples, you'll be able to whip up a batch of realistic-looking eyeballs that are sure to impress your guests.
So, gather your ingredients, put on your apron, and let's embark on a culinary adventure to create the ultimate Halloween appetizer – the Eyeball Appetizer. Get ready to have some spooky fun in the kitchen!
CREEPY HALLOWEEN EYEBALLS
If you are looking for creepy Halloween food ideas, try these scary-looking eyeballs that actually taste delicious. You can use them as a cocktail garnish or serve in a bowl as a creepy snack for your kids.
Provided by JuliettevanSon
Categories Appetizers and Snacks
Time 20m
Yield 20
Number Of Ingredients 4
Steps:
- Spoon a little bit of strawberry jam into the hole of each lychee. Place a blueberry in the hole and secure blueberry with a toothpick.
Nutrition Facts : Calories 23.5 calories, Carbohydrate 6.2 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 3 g
HALLOWEEN EYEBALL APPETIZER
Keep your eyes peeled for fun with these deviled eggs full of flavor and crowd appeal. They make the perfect appetizer for a kids' party. Serve within two hours of making for the best "vein" effect. -Bernice Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 83 calories, Fat 7g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 104mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
STUFFED MUSHROOM EYEBALLS
All eyes on this spooky Halloween appetizer! These mushrooms are packed with a garlic-cream cheese filling and topped with sun-dried tomato strips and sliced black olives. The key is to really scoop out the mushrooms and not overfill the caps for a festive snack worth a second look.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F; line 2 baking sheets with parchment.
- Remove the stems from the mushrooms and reserve for another use. Use a melon baller or 1/4-teaspoon measuring spoon to scoop out any remaining stems and gills from inside the mushroom caps. You want to create a large enough cavity to fit 1 1/2 to 2 teaspoons of filling.
- Combine the cream cheese, Cheddar, garlic, 1/4 teaspoon salt and a few grinds of white pepper in a large bowl. Transfer the mixture to a piping bag.
- Arrange the mushroom caps on the prepared baking sheets. Pipe 1 1/2 to 2 teaspoons of the filling into each mushroom cavity and smooth the tops with a small offset spatula. (The filling will rise as it bakes, so it should not be higher than the opening of the mushroom cavity.)
- Cut the sun-dried tomatoes into thin strips, trimming as needed to fit the mushrooms. Top each mushroom with a few strips (they look more like veins if you scrunch them before placing them on the filling). Place an olive slice in the center of each mushroom and press into the filling to adhere.
- Bake until the mushrooms are tender and the filling has risen slightly, 15 to 17 minutes. (If any of the olives slide during baking, move them back into place when they come out of the oven.) Let cool slightly before serving.
Tips:
- Make sure to use fresh, high-quality ingredients for the best flavor.
- If you don't have a meat grinder, you can finely chop the chicken in a food processor.
- Be careful not to overcook the chicken, or it will become dry.
- For a vegetarian filling, you can substitute cooked chickpeas or lentils for the chicken.
- To make the eyeballs more realistic, use black olives for the pupils and red food coloring for the veins.
- Serve the eyeballs with your favorite dipping sauce, such as ranch dressing or ketchup.
Conclusion:
Halloween eyeball appetizers are a fun and easy way to add some spooky flair to your Halloween party. They're also a great way to use up leftover chicken. With just a few simple ingredients, you can create these delicious and festive treats that are sure to be a hit with your guests.
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