Deviled Egg Eyeballs
You can never have too many hor d'oeuvre recipes, so give Deviled Egg Eyeballs a try. This recipe serves 10. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 106 calories, 6g of protein, and 9g of fat per serving. A mixture of roasted pepper, dijon mustard, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 40 minutes.
Place eggs in a large pot and cover with cold water. Cover pot with a lid and bring water to a boil. As soon as water has boiled, turn off heat.
Let eggs sit, covered, for 10 minutes.
Drain eggs and let cool slightly. Peel eggs and cut in half.
Carefully scoop yolk from eggs and place in a medium bowl.
Add mayonnaise, mustard, and paprika to bowl. Stir to combine. Season with salt to taste.
Divide filling among egg halves. Top each egg half with an olive ring- this will serve as the pupil.
Slice the red pepper as thinly as possible. Arrange a few red pepper strips around the olive to resemble veins. Repeat with remaining eggs.